First, we start with the dough. We take two cups of all-purpose flour, add a pinch of salt, and mix it together. Gradually, we add water and knead the mixture until it becomes a smooth and elastic dough. Once ready, we let it rest under a damp cloth for about 20 minutes to ensure it’s perfectly soft and pliable.

While the dough rests, we prepare the filling. We use fresh, high-quality beef—either finely chopped or ground—and mix it with finely diced onions, minced garlic, grated ginger, and freshly chopped cilantro. To bring out the flavors, we add a touch of soy sauce, ground cumin, salt, and a pinch of pepper. We carefully blend everything to create a flavorful, aromatic filling.

Next, we roll the dough into small, thin circles, each about 3 inches wide. We place a spoonful of the beef filling in the center of each circle and skillfully fold and pleat the edges to create beautifully shaped momos, ensuring they’re tightly sealed.

Finally, we arrange the momos in a greased steamer, giving them enough space to cook evenly. We steam them for 12-15 minutes until the beef is perfectly cooked, and the dumpling skin is tender and slightly translucent.