To make the dough mix water into flour, adding more bit by bit as needed until you can collect everything together into one mass. Knead until soft and smooth for about 10-15 mins. Cover and set aside for 20 minutes. Knead again before making the wrappers.

Mix all the filling ingredients in a large bowl. Mix well with hand, adjust for seasoning with salt.

For the dough, after a final knead, break off a small ball, roll between your palms to form a perfect circle. Dust working surface with flour.

On the working surface gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a towel. Use a rolling pin to roll out each flattened circle into a wrapper.

*Make sure that the middle portion of the wrapper is slightly thicker than the edges to make sure the filling fits perfectly. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out,swirling a bit at a time. Continue until the wrapper attains 3 inch diameter circular shape. Repeat with the remaining semi-flattened dough circles. Cover with bowl to prevent from drying out.

To add the filling hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the filling.

For cooking:

Heat up a steamer, oil the steamer rack well (to prevent dumplings from sticking) Arrange uncooked momos in the steamer. Close the lid, and steam until the dumplings are cooked through, about 10-15 mins.

Serve hot with dipping sauce.