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DOUGH: 3 cups all purpose flour, 1 cup water FILLING: chopped cabbage, chopped bok choy, chopped tofu, chopped spring onion, grated ginger, minced garlic Mix flour and water; knead to form a ball. Let rise covered with a wet towel or plastic wrap for 30 minutes 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 minutes (if you do not posses a steamer put a stainless steel sieve of the right side in a pot filled with water just touching the bottom of the steamer) Serve with a mild tomato salsa PS. In Tibet, these momos would be made with a flour ground from roasted barley called "Tsampa"
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