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1
Pour the water into a large bowl and then sprinkle the yeast over the top.
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2
Let stand until the mixture is foamy, about 10 minutes.
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3
Add the oil and the salt and mix well.
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4
Slowly add the flour to the yeast mixture, 1/2 cup at a time, and stir.
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5
The dough should be slightly sticky.
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6
Knead the dough on a floured surface until it is smooth and elastic, about 10 minutes.
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7
Oil a large bowl and then place the dough in the bowl and turn it to coat with oil.
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8
Cover the bowl with plastic wrap and let stand in a warm area until it has doubled in volume, about 1 hour.
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9
Filling:
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10
In a medium bowl, mix all ingredients together.
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11
Refrigerate until ready to use.
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12
Assembly:
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13
Roll out dough until very thin (about 1/8-inch thick).
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14
With a pastry cutter, cookie cutter, or knife, cut out 3-inch to 3 1/2-inch circles.
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15
Put a small spoonful of filling in the middle of each circle.
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16
Fold the dough over while holding it in 1 hand, and use your other hand to pinch the edges and seal the half-moon shaped dumpling.
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17
If the dough sticks to your fingers, use a little oil on your hands.
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18
Heat the water for your steamer and oil the insert's surface.
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19
Steam the momos, a few at a time, so that they don't touch each other.
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20
Steam until the dough looks transparent, about 5 minutes.
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21
Serve immediately with the Dipping Sauce on the side.
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22
Dipping Sauce:
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23
2 tablespoons white wine
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24
5 cloves garlic, chopped
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25
3 large shallots, chopped
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26
1 tablespoon dried cumin seeds
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27
1 tablespoon olive oil
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28
1 pint organic cherry tomatoes
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29
1/2 teaspoon salt
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30
3 tablespoon chopped fresh cilantro leaves
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31
1 tablespoon chopped fresh dill
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32
Heat the white wine in a medium skillet over medium heat.
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33
Add the garlic, shallots, and cumin and cook until very lightly sauteed; set aside.
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34
Heat the olive oil in another medium skillet over high heat.
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35
Add the tomatoes and cook on high heat until they split open and their juice comes out.
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36
Add the salt, cilantro, and dill.
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37
Saute for another minute and remove the pan from the heat.
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38
Let cool to room temperature.
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39
Transfer everything to a food processor or a blender and process until fairly smooth.
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40
Serve sauce on the side.
