To make the dough: In a large bowl add the flour and add water a little at a time. Mix well and knead until the dough is soft (not so sticky) but flexible., about 10 – 12 min. Cover and let stand for at least 30 minutes. Before you start making the wrappers, knead well again.

To make the filling: In a large bowl combine all the ingredients for the filling. Mix/mash well, adjust the salt. Cover and refrigerate for at least an hour to allow all ingredients to impart their their own flavors. The consistency of the filling should be moist.

Assembling the Momos: Divide the dough into portions after the final knead. Each ball would be about 3/4 inch to 1 inch. Roll each ball between your palms to spherical shape. If the dough seems sticky, dust the work surface with flour.

Flatten each ball between you palms. With a rolling pin, roll out each flattened circle (roll from center to the outward direction) to 3 – 3.5 inch circle wrappers. It is better if you can make the middle portion of the wrapper slightly thicker than the edges. This helps to hold the filling, and also helps to pleat the Momos better. The wrappers should be rolled out pretty thin, but not thin enough that they will tear or you can see through it. Cover the rolled out wrappers with a light cloth/towel to prevent them from drying out. It is better you make them in batches to prevent drying out.

Note: if you do not want to roll out the wrappers one at a time, you can roll out a portion of the dough in a large circle and then use a metal glass/bowl with a reasonable sharp edge and stamp out circles with it.

To fill the Momos: Wet the edge of the wrapper with water. Hold wrapper on one palm, and put a heapful tablespoon of filling in the center of the wrapper. Gently and loosely fold it in a semi circle, like a taco. Make the pleats. You may do whatever shape you want – a purse, half moons or crescent. It will take patience and time if you are not used to doing it, but it does get better after you do a few and get the hang of it. Whatever shape you do, make sure you seal them really well. The meat needs to get cooked as it steams.

Steaming the Momos: Prepare your steamer. You may add some onions, ginger and fresh coriander to the steaming liquid/water. This usually becomes a clear soup on the side when the momos are served.

Oil the steamer rack really well. The oil will prevent the Momos from sticking and tearing out when you want to take them out. Arrange the stuffed Momos in the steamer. Close the lid, and steam until they are cooked through, about 20 minutes (or as long as it takes in your steamer). Take the Momos off the steamer, and serve immediately with the soup (if you wish) and the chutney (recipe below).

Making the Chutney/Dipping Sauce: Make a cross at the bottom of each tomato.

Boil water, drop the tomatoes and 4 chili pepper (or half the amount of chili pepper of however many you are using), switch off heat and cover for 3 minutes. (Heat water in the microwave fort 2 minutes with the tomatoes and pepper in the water). Uncover, remove tomatoes and peel them.

Toast 4 red dry chili peppers (or the rest of the peppers) in a dry skillet until they are dark brown.

Combine peeled tomates, soaked and toasted peppers and fresh cilantro/coriander in a food processor or blend and puree it. Adjust salt.

Serve momos hot off the steamer with Chutney and a clear soup if desired.