Sherpa Momo

meat Filling

 * 4 Chicken breast halves, meat removed and minced
 * 2 minced onions
 * 5 cloves garlic (or to taste), diced
 * 1 large piece ginger to taste, diced
 * 1-2 tablespoons soy sauce
 * salt, paper and accent to taste
 * 1 teaspoon garam masala optional
 * a little oil or ghee (clarified butter) to moisten - mix these ingredients together well

Vegetable Filling

 * Onion, cabbage, green beans and Cauliflower all finely chopped and lightly steamed or blanched until slightly limp, enough to make about 3-4 cups
 * season with minced garlic, ginger, soy sauce, salt and accent to taste, using the above recipes as guidelines 1 teaspoon garam masala
 * optional a little oil or ghee (clarified butter) to moisten

Dough

 * 3-4 cups flour and enough cold water to make a smooth dough
 * knead lightly and break off small pieces, rolling each into a thin round about 3 1/2 inches in diameter.

Directions
Put a heaping teaspoon of the filling in the middle of each dough round.  Form the momo in any of the following traditional shapes, using one hand to pleat or pinch and the other to both hold the momo and keep the filling from oozing out: Arrange on a steamer coated with vegetable oil spray and steam, covered l0-15 minutes.  Serve with a dipping sauce.  I like soy sauce mixed with a little rice vinegar and Sugar or chilli paste.
 * 8-pleated half moon shape;
 * 6-pleated round shape, with the pleats in the center like a top-knot;
 * the 9-pleated half moon shape with the ends brought around to almost touch; or the fluted half moon shape in which the ends have been brought around and pinched together to form a circle.