Ingredients:

Dough:

• 2 cups flour
• 2/3 cups water

Filling:

• 1 1/3 lb ground beef
• 1 small yellow onion, diced (a bit more than half a cup)
• 4-5 tbsp soy sauce
• 1 tbsp ground ginger (or fresh ginger if you have it)
• 4-5 cloves of garlic (more or less depending on how much you like garlic)
• 1-2 tsp salt

Recipe makes about 40 small momos

Instructions:

1. In a large mixing bowl, add the flour and most of the water. Begin mixing and knead the dough with your hands.
   
2. Add the remaining water as you work the dough if the dough is too dry. After kneading for 5 minutes, the dough should firm (but not hard) and not sticky.
   
3. Cover the dough with another bowl or plastic wrap and let it rest while you prepare the filling.
4. Place the ground beef in a large bowl and add the diced onions, soy sauce, ginger, garlic, and salt. Gently combine thoroughly with your hands or with a utensil.
   
5. Separate the dough into 4 pieces. Keep any dough you’re not working with covered so it doesn’t dry out.
6. Roll one quarter into a rope about an inch in diameter. Cut into 8-10 pieces, depending on how big you want your momos to be.
7. Roll each piece into a ball and lightly press between your palm to flatten. Using a rolling pin, form each piece into a circle about 3-3.5 inches in diameter. Make sure you rotate the dough as you roll outwards from the center so that the middle is slightly thicker than the edges. This prevents the wrapper from breaking once you add the filling.   
8. Add about a tablespoon of filling to the center of the wrapper. There are two ways to fold the momos:
   a) “Amdo style”: Pinch and hold one side of the wrapper with your thumb and middle finger and angle this part away from you. This should form a slight pleat in the next part of dough. Pinch this pleat together with the dough you pinched before and continue to do this all the way around the wrapper. Pinch together the ends to seal off the momo. Watch this video if you have trouble visualizing the process.
   
   b) “Lhasa style”: Grab one edge of the wrapper and fold it over the filling, forming a half-moon shape, and pinch the two edges together. On one side of the pinched center, use your thumb to push the piece of wrapper closer to you towards the center to form a pleat. Pinch this pleat down against the piece of wrapper further from you. Do this to form 3-4 pleats (or until you run out of space) to seal off one side of the momo. Repeat on the other half of the momo by mirroring your movements.
   
   
9. Place your finished momo in a steamer basket covered with wax paper or parchment paper (or you can cut rectangles of parchment paper to place under each momo). If using a metal steamer, be sure to grease it so that the momos don’t stick while cooking.
   
10. Once you have filled the steamer, set the steamer over the boiling water source and cook your momos for 6-8 minutes, depending on the size of your momo.
11. To check if your momos are done, carefully lift the steamer cover. The dough should be slightly translucent. Remove the steamer from the heat source and enjoy! Momos are best hot and piping from the steamer.