👨‍🍳 Instructions

1. 1

   Make the dough: In a bowl, combine flour and salt. Gradually add water, mixing until a firm, smooth dough forms. Knead for 5-7 minutes, then cover and let rest for at least 30 minutes.

2. 2

   Prepare the filling: In a separate bowl, combine grated yak cheese, finely chopped onion, minced garlic, grated ginger, chopped cilantro, chopped green chilies (if using), cumin powder, coriander powder, salt, and black pepper. Mix well.

   💡 Tip: Ensure the yak cheese is finely grated or chopped for even distribution.
3. 3

   Roll out the dough thinly on a lightly floured surface. Cut out small circles (about 3 inches in diameter) using a cookie cutter or glass rim.

   💡 Tip: Keep the dough covered while working to prevent it from drying out.
4. 4

   Place a teaspoon of the yak cheese filling in the center of each dough circle. Fold the dough over the filling and pleat the edges to seal, creating your desired momo shape.

   💡 Tip: Ensure the edges are well sealed to prevent the filling from leaking during steaming.
5. 5

   Arrange the momos in a steamer basket lined with parchment paper or lightly oiled cabbage leaves, ensuring they don't touch each other.

   💡 Tip: Preventing sticking is key to easy removal after steaming.
6. 6

   Steam the momos over boiling water for 10-15 minutes, or until the wrappers are translucent and the filling is heated through.

   💡 Tip: Steam in batches if necessary to avoid overcrowding the steamer.
7. 7

   Serve hot, typically with a spicy dipping sauce (achar) or a side of tomato-based chutney.

   💡 Tip: A traditional momo achar often includes tomatoes, chilies, garlic, and ginger.