Ingredients for the dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• Water (as needed)

Ingredients for the filling:

• 1 lb ground meat (such as beef, pork, or lamb)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chopped cilantro
• 1 teaspoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the all-purpose flour and salt.
2. Gradually add water to the flour mixture, kneading until a smooth and elastic dough forms. The dough should not be too dry or too sticky.
3. Cover the dough with a damp cloth and let it rest for about 30 minutes.
4. While the dough is resting, prepare the filling. In a separate bowl, combine the ground meat, chopped onion, minced garlic, chopped cilantro, grated ginger, ground cumin, ground coriander, salt, and pepper. Mix well to ensure all the ingredients are evenly distributed.
5. Take a small portion of the dough and roll it into a thin circle on a lightly floured surface. The circle should be about 3-4 inches in diameter.
6. Place a spoonful of the filling in the center of the dough circle.
7. Fold the dough over the filling to create a half-moon shape. Pinch the edges together to seal the dumpling, making pleats along the sealed edge if desired.
8. Repeat the process with the remaining dough and filling until all the momos are made.
9. Place the momos in a steamer basket lined with parchment paper to prevent sticking.
10. Steam the momos over high heat for about 15-20 minutes, or until the dough is cooked through and the filling is tender.
11. Serve the momos hot with a dipping sauce made from soy sauce, vinegar, and chili oil.

Momos are a beloved Tibetan dish and are often enjoyed as a snack or as a main course. They can be filled with various ingredients, including meat, vegetables, or cheese, depending on personal preference. Momos are not only delicious but also represent the rich culinary culture of Tibet.