Tibetan Momo

Ingredients

 * 2 medium onions, finely chopped
 * 1 lb. Yak meat, finely chopped
 * 2-5 cm. minced ginger
 * 2 tablespoons soy sauce
 * 3 cloves minced garlic
 * salt to taste
 * 4 cups flour
 * oil or vegetable oil spray

Directions
Mix the flour with enough cold water to make a fairly stiff dough. Knead it well and roll small pieces into thin rounds, about 3 1/2 inches in diameter. Mix meat, onion, garlic, soy sauce, ginger and salt together. Put a teaspoon of meat mixture in each little pancake and fold over. Pinch, flute or pleat the edges together so the momo looks like a half-moon or is round shaped. Lightly coat a bamboo or metal steamer with vegetable spray and arrange momo so they do not touch. Cover and steam over boiling water for l0-15 minutes.
 * Momo also can be cooked in broth and served as a soup or fried.
 * This recipe will work well with beef, lamb, pork or chicken, all of which are traditional for momo.