Momos

Prepare the dough: mix all-purpose flour with a pinch of salt. Gradually add water and knead into a smooth, firm dough. Cover with a damp cloth and rest for 20 minutes.

Prepare the filling: finely chop onion, garlic, ginger, green chillies, and coriander leaves. Shred the cabbage very finely.

In a bowl, combine minced meat, shredded cabbage, chopped onion, garlic, ginger, green chillies, and coriander. Add soy sauce, sesame oil, black pepper, and salt. Mix thoroughly until well combined.

Divide the rested dough into 20–24 equal portions. Roll each portion into a thin disc about 8–9 cm in diameter, keeping the edges thinner than the centre.

Place a heaped teaspoon of filling in the centre of each disc.

To shape: fold the disc in half and pleat the edges together, working from one end to the other, to create the classic crescent or half-moon shape. Pinch firmly to seal.

Alternatively, gather the edges and twist to form a round dumpling shape.

Set up a steamer with boiling water. Lightly oil the steamer basket to prevent sticking.

Place momos in the steamer without touching each other. Steam for 12–15 minutes until the wrappers turn slightly translucent and the filling is cooked through.

Serve hot with spicy tomato-chilli dipping sauce (momo chutney).