Momos (Tibetan Steamed Dumplings)

1. Mixi flour and the water; knead and form into a ball.
2. Let rise covered with a wet towel or plastic wrap for 30 min. Bring a large pot of water to the boil.
3. Cut dough into 12 - 18 pieces and roll into small flat circles.
4. Mash together all filling ingredients.
5. Place a spoonful of filling on each dough circle, folding over and crimping to seal.
6. Place momos in a steamer and steam on high for 30 min. Serve with a mild tomato salsa, "Tsal", made from chopped tomatoes, cilantro, green onions and garlic, and/or Srirachai sauce and/or soy sauce.
7. Recipe from Jigme Topgyal, a Tibetan.
8. In his native Tibet, these would be made with a flour ground from roasted barley called "Tsampa".
9. The [alternate] filling usually is made with ground chicken mashed with onions, daikon, fresh ginger, garlic and cilantro.
10. [A] Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion, ginger and garlic.