Momos (Tibetan Steamed Dumplings) - cooking recipe

Ingredients

DOUGH
3 cups all-purpose flour
1 cup water
MEAT FILLING
1 lb extra lean ground beef
1 onion, chopped
1/2 1/2 lb spinach (chopped fine or shredded) or 1/2 lb cabbage (chopped fine or shredded)
1 garlic clove, minced
1 teaspoon fresh ginger, grated
2 green onions, chopped (use all of it minus the roots)
2 tablespoons fresh cilantro, chopped
1 pinch salt
Tsal
1 (14 1/2 ounce) can diced tomatoes
cilantro
green onion
garlic

Preparation

Mix flour and the water; knead and form into a ball. Sometimes I like to add extra spices to the dough so it's not so bland.
Let rest covered with a wet towel or plastic wrap for 30 minute.
Combine the filling.
Bring a large pot of water to the boil.
Cut dough into 12 - 18 pieces and roll into small flat circles.
Place a spoonful of filling on each dough circle, folding over and crimping to seal.
Place momos in a steamer and steam on high for 30 minute.
To make the Tsal, just combine the ingredients in the amount needed.
I've never measured, just thrown the stuff together, so I have no exact measurements for all of it. For the tomatoes, I always Use Hunts Diced Tomatoes with Sweet Onions. (I'm lazy :D).