Momos

Method

Make the dough by mixing flour, salt and water, kneading until smooth and elastic, then rest for 30 minutes. Prepare the filling by combining minced meat, onion, coriander, ginger, garlic, chillies, salt and pepper in a bowl. Roll out the dough thinly and cut into 8cm rounds using a glass or cutter. Place a spoonful of filling in the centre of each round, then fold into a triangle and pleat the edges to seal. Steam the momos in a bamboo steamer or perforated tray over boiling water for 12-15 minutes until the dough becomes translucent. Serve hot with a spicy chilli and tomato sauce or achaar on the side.