Momo

Ingredients

• 2 cups maida
• ¾ cup water
• A pinch of salt
• 300 g minced pork or chicken
• 1 onion, finely chopped
• 2 spring onions, finely chopped
• 1 tbsp grated ginger
• 1 tbsp crushed garlic
• 2 tbsp chopped coriander
• 1 tbsp oil or a little pork fat
• Salt and black pepper to taste
• For the sauce: 2 tomatoes, 2–3 dalle chillies or other dried red chillies, 2 garlic cloves, salt

Method

1. Knead the flour, salt and water into a firm, smooth dough. Cover and rest for 30 minutes.
2. Mix the mince with onion, spring onion, ginger, garlic, coriander, oil, salt and pepper.
3. Roll the dough into small thin circles, thinner at the edges.
4. Place a spoon of filling in the centre and pleat the edges together into a round or half-moon shape.
5. Steam the momos on an oiled steamer rack for 12–15 minutes for meat (8–10 for vegetables).
6. For the sauce, boil or roast the tomatoes and chillies and grind with garlic and salt. Serve the momos hot with the sauce and a bowl of clear soup.