Momo

Method

Mix flour with salt and gradually add water, kneading until you have a smooth, elastic dough; rest for 30 minutes under a damp cloth. Meanwhile, combine minced meat with chopped onion, garlic, ginger, coriander, parsley, soy sauce, and black pepper. Divide dough into 16 portions and roll each into a thin circle about 8 cm diameter. Place a spoonful of filling in the centre of each circle, then fold and pleat the edges to create a pouch, pinching the top closed. Steam the momos in a bamboo or metal steamer for 12-15 minutes until the dough is cooked through and slightly translucent. Serve hot with traditional achaar (spicy tomato and chilli relish) or with a soy and chilli dipping sauce.