Momos I

Dough

 * 3 cup all purpose flour
 * 1 cup water

Meat Filling

 * 1 lb extra lean ground beef
 * 1 x onion, chopped
 * 1/2 lb daikon, spinach or cabbage, chopped fine
 * 1 x garlic clove, minced
 * 1 tsp fresh ginger, grated
 * 2 x green onion, chopped (white and green both, no roots)
 * 2 tbl fresh cilantro, chopped
 * salt

Directions
Mix flour and the water; knead and form into a ball. Let rise covered with a wet towel or plastic wrap for 30 min. Bring a large pot of water to the boil. Cut dough into 12 - 18 pieces and roll into small flat circles. Mash together all filling ingredients. 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 min. Serve with a mild tomato salsa, "Tsal", made from chopped tomatoes, cilantro, green onions and garlic, and/or Sriracha sauce and/or soy sauce. In his native Tibet, these would be made with a flour ground from roasted barley called "Tsampa". The (alternate) filling usually is made with ground chicken mashed with onions, daikon, fresh ginger, garlic and cilantro.
 * Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion, ginger and garlic.