Momo: Traditional Nepalese dumplings with savory seasoned filling.

For the dough:- 250g flour- 150ml water- 1/4 tsp saltFor the filling:- 200g minced meat- 1 onion- 2 garlic cloves- 1 tsp grated ginger- 1 tsp cumin- 1 tsp garam masala- 1 tsp soy sauce- Salt and pepper to tasteFor the dip:- 4 tbsp soy sauce- 2 tbsp rice vinegar- 1 tbsp sesame oil- 1 tsp sugar- 1 tsp chili flakes

Preparation:

Dough:

1. Mix flour, water, and salt in a bowl and knead into a smooth dough. Cover the dough and let it rest for 30 minutes.2. Divide the dough into small balls and roll them out thinly into circles on a floured surface.3. Set the dough circles aside and cover them with a damp cloth.

Filling:

1. Finely chop the onion, garlic cloves, and ginger.2. Fry the minced meat in a pan until browned and cooked through.3. Add the chopped onion, garlic cloves, and ginger and sauté briefly.4. Add cumin, garam masala, soy sauce, salt, and pepper, and mix well.5. Let the filling cool.

Shaping the momos:

1. Place about a teaspoon of the filling on each dough circle.2. Moisten the edges of the dough with water and press the edges together to form crescent-shaped momos.3. Place the momos on a baking sheet lined with parchment paper.

Cooking:

1. Bring water to a boil in a large pot.2. Place the prepared momos in a steamer or in the pot and cover with a lid.3. Steam the momos for 10-15 minutes until the dough is cooked through.

Dip:

1. Mix soy sauce, rice vinegar, sesame oil, sugar, and chili flakes in a small bowl.2. Serve the dip with the finished momos.

Notes:

- This recipe is vegetarian.- To make the recipe vegan, the minced meat can be replaced with soy granules or other vegan meat alternatives.- Thanks to the addition of garam masala and cumin, the momos are low in histamine.- For a gluten-free version, the flour can be replaced with gluten-free flour or cornmeal.- The nutrition information refers to 100g of the dish.