I->Ingredients: 2 cups flour Salt to taste Water 1/2 kg pork mince 1 large onion chopped very fine 8-10

cloves of garlic chopped very fine 3 tbsps soy sauce 1 tbsp chilli sauce 1 tsp freshly ground pepper Salt to taste 3 tbsps vegetable/canola/sunflower cooking oil Preparation: Mix the flour and salt to taste and add a little water at a time to make a s tiff dough. Heat the oil in a pan and fry the onions till translucent. Add the garlic an d fry till it begins to turn golden. Add the meat and brown. Add the soy and chilli sauces and mix well. Add the freshly ground pepper, salt to taste and cook till the pork is done. Divide the dough into equal-sized balls and roll into very thin circles of r oughly 4" diameter. Dab a tiny bit of water on the edges of the circle. Put a tablespoon-full of pork in the centre of each circle. Fold the edges over the pork and pinch and t wist to seal or fold the Momo in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure t o seal the edges well. Place the Momos in a steaming dish and cook for 10-15 minutes. Serve piping hot with tomato achaar and Thukpa. II->Ingredients: Servings: 4-6 Units: US | Metric Dough for wrappers 4 cups all-purpose flour 1 tablespoon oil water , as required 1 pinch salt Filling 2 1 1 3 1 1 1 3 lbs lean ground meat (50% lamb or chicken & 50% pork works best) cup red onion , finely chopped cup green onion , finely chopped cup ripe tomato , finely chpped tablespoons fresh cilantro , chopped tablespoon fresh garlic , minced tablespoon fresh ginger , minced teaspoon nutmeg , freshly grated teaspoon turmeric tablespoon curry powder , or momo masala if available fresh red chilies , minced (or to taste)

3 tablespoons cooking oil salt and pepper Directions: 1 Dough: In a large bowl combine flour, oil, salt and water. 2 Mix well, knead until the dough becomes homogeneous in texture, about 8-10 m inute. 3 Cover and let stand for at least 30 minute. 4 Knead well again before making wrappers. 5 Filling: In a large bowl combine all filling ingredients. 6 Mix well, adjust for seasoning with salt and pepper. 7 Cover and refrigerate for at least an hour to allow all ingredients to impar t their unique flavors. 8 This also improves the consistency of the filling. 9 Assembly:. 10 Give the dough a final knead. 11 Prepare 1-in. dough balls. 12 Take a ball, roll between your palms to spherical shape. 13 Dust working board with dry flour. 14 On the board gently flatten the ball with your palm to about 2-in circle. 15 Make a few semi-flattened circles, cover with a bowl. 16 Use a rolling pin to roll out each flattened circle into a wrapper. 17 For well executed MOMO's, it is essential that the middle portion of the wra pper be slightly thicker than the edges to ensure the structural integrity of du mplings during packing and steaming. 18 Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. 19 Continue until the wrapper attains 3-in diameter circular shape. 20 Repeat with the remaining semi-flattened dough circles. 21 Cover with bowl to prevent from drying. 22 For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleat s. 23 Pinch and twist the pleats to ensure the absolute closure of the stuffed dum pling. 24

This holds the key to good tasting, juicy dumplings. 25 Heat up a steamer, oil the steamer rack well. 26 This is critical because it will prevent dumplings from sticking. 27 Arrange uncooked dumplings in the steamer. 28 Close the lid, and allow steaming until the dumplings are cooked through, ab out 10 minutes. 29 Take dumplings off the steamer and serve immediately. 30 Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to o ver boil the dumplings. 31 You may also slightly saut cooked dumplings in butter before serving. 32 To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot to mato achar or any other chutneys as condiment.