Tibetan Momo (A Dim Sum Dumpling From Tibet) - cooking recipe

Ingredients

2 medium onions, finely chopped
1 lb yak meat, finely chopped (or ground beef bison or chicken)
2 -5 cm minced ginger or 2 -5 cm galangal
2 tablespoons soy sauce
3 minced garlic cloves
salt
4 cups flour
oil or vegetable oil cooking spray

Preparation

Mix the flour with enough cold water to make a fairly stiff dough.
Knead it well and roll small pieces into thin rounds,about 3 1/2 inches in diameter.
Mix meat, onion, garlic, soy sauce, ginger and salt together.
Put a teaspoon of meat mixture in each little pancake and fold over. Pinch, flute or pleat the edges together so the momo looks like a half-moon or is round shaped.
Lightly coat a bamboo or metal steamer with vegetable spray and arrange momo so they do not touch. Cover and steam over boiling water for l0-15 minutes.
Momo also can be cooked in broth and served as a soup or fried.
NEPALESE meat filling.
1 cup buffalo meat, ground or minced.
l large onion, minced.
2-3 cloves garlic.
2.5 cm. piece ginger.
1/2 teaspoon salt.
1/2 teaspoon chili powder.
1/2 teaspoon turmeric powder.
1 tablespoon ghee or clarified butter.
1/2 teaspoon cumin seed powder.
oil or vegetable oil spray.
2 cups+ flour.
SHERPA Meat Filling.
4 chicken breast halves,boneless, minced.
2 minced onions.
5 cloves garlic (or to taste), diced.
3 tbs ginger, to taste, or one large piece diced.
1-2 tablespoons soy sauce.
salt, paper and accent to taste.
1 teaspoon garam masala (optional).