Momos

Prepare the Dough

In a large bowl, mix the flour, baking powder, and salt.

Gradually add warm water, mixing until a smooth dough forms.

Knead the dough on a floured surface for about 5-7 minutes until elastic.

Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Filling

Heat the vegetable oil in a pan over medium heat.

Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.

Add the cabbage, carrots, and mushrooms (if using). Cook for 5-7 minutes until the vegetables are tender.

Stir in the ground chicken or pork (if using), and cook until browned and fully cooked.

Add soy sauce, sesame oil, black pepper, and salt. Mix well.

Remove from heat and let the filling cool. Garnish with fresh cilantro if desired.

Assemble the Momos

Divide the rested dough into small balls and roll each ball into a thin circle (about 4 inches in diameter).

Place a small spoonful of filling in the center of each circle.

Fold the edges over the filling, pleating and pinching to seal the edges. You can shape them into half-moons or little pouches.

Steam the Momos

Set up a steamer and lightly grease the steaming basket.

Arrange the momos in the steamer, making sure they don’t touch each other.

Steam over boiling water for about 10-15 minutes or until the dough is cooked through and translucent.

Prepare the Dipping Sauce

In a small bowl, mix soy sauce, vinegar, chili sauce, and sugar. Adjust the seasoning to taste.

Serve