Mo-mos and khotes

1. Doughi: Pour hot water over flour; mix with fork.
2. When cool enough to handle, finish mixing with your hands until dough holds together.
3. Wrap in plastic and refrigerate until chilled through.
4. Work one piece of dough at a time; pinch off a walnut-sized chunk, shape into a ball, knead several times, then roll flat on a floured board.
5. Place dough circle in the palm of your hand; in the middle of the dough, place about 1 tbsp filling.
6. Bring up edges and seal at top with little gathers.
7. Leave a tiny hole at top for steam to escape during cooking.
8. Line steamer or bottom of skillet with kale leaves.
9. Top with a layer of dumplings and steam over boiling water 15 to 20 minutes.
10. If using a skillet use just enough water to cushion the mo-mos; replenish water as needed.
11. Serve immediately, pairing mo-mos with soy sauce, ginger, and vinegar.
12. May also be served with achar.
13. Mo-mo filling: combine all ingredients.
14. Khote filling: Melt butter in skillet.
15. Add onion and garlic and cook over low heat until onion is limp.
16. Add chiles and spices and cook a minute or two longer.
17. Add broccoli and red bell pepper.
18. Cook until they are crisp-tender; then add mashed potatoes, cilantro, yogurt, lime, and salt and cayenne to taste.
19. Dipping sauce for mo-mos yield: 3 tbsp 1 tbsp soy sauce 1 tbsp vinegar 1 tbsp chile oil 1 piece of fresh ginger (about ½ inch long), shredded combine all ingredients.
20. Achari: yield: 1 cup ½ onion, chopped 2 cloves garlic, chopped 1 tbsp vegetable oil 1 tsp curry powder 2 to 3 jalapenos, thinly sliced 2 to 3 tomatoes, chopped salt lime juice saute onion and garlic in oil until onion is soft.
21. Add curry powder, tomatoes and chiles and simmer over low heat until tomatoes are cooked through and mixture has a saucelike consistency.
22. Seasoni with salt and lime to taste.