-----------------------------------DOUGH-----------------------------------
      3 c  All purpose flour

      1 c  Water

--------------------------------MEAT FILLING--------------------------------
      1 lb Extra lean ground beef

      1 ea Onion; chopped

    1/2 lb Daikon, spinach or cabbage,

           -chopped fine
      1 ea Garlic clove; minced

      1 ts Fresh ginger; grated

      2 ea Green onion; chopped (white

           -and green both; no roots)
      2 tb Fresh cilantro; chopped

           Salt
  Mix flour and the water; knead and form into a ball.
  Let rise covered with a wet towel or plastic wrap for 30 min.
  Bring a large pot of water to the boil.
  Cut dough into 12 - 18 pieces and roll into small flat circles.
  Mash together all filling ingredients. Place a spoonful of filling on
  each dough circle, folding over and crimping to seal.
  Place momos in a steamer and steam on high for 30 min.
  Serve with a mild tomato salsa, "Tsal", made from chopped tomatoes,
  cilantro, green onions and garlic, and/or Sriracha sauce and/or
  soy sauce.
  Recipe from Jigme Topgyal, a Tibetan.
  In his native Tibet, these would be made with a flour ground from roasted
  barley called "Tsampa". The [alternate] filling usually is made with ground
  chicken mashed with onions, daikon, fresh ginger, garlic and cilantro. [A]
  Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion,
  ginger and garlic.