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1
For the dough: Mix flour, oil and salt in a medium bowl or in the bowl of a stand mixer.
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2
If using your hands, slowly add water in parts and knead into a firm, yet supple dough.
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3
If using a stand mixer, using dough attachment, knead the mixture, pouring water in at intervals (1/4 cup at time) on medium speed until it forms a non-sticky dough.
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4
Use a light hand with the water, as it tends to get really sticky, really fast.
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Cover the dough and keep aside for 30 minutes.
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6
For the filling: Heat oil in a large skillet (use one with a lid; youll need the lid in a moment) over medium heat.
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Add onions and ginger and saute for a minute.
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Mix in the remaining filling ingredients and stir thoroughly until well combined.
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Put the lid on and cook on medium low heat, stirring occasionally, until meat is done and all the moisture is evaporated.
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This will take about 20 minutes.
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For the assembly: Divide the dough in two equal parts.
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Place a damp towel over one and remove the other to a well flour-dusted counter/work space.
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Flatten the dough and using a rolling pin, also dusted with flour, roll the dough thin, but not transparent, to about 1/4 inch thickness.
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It should be large enough in diameter to cut out about four or five 4 inch disks.
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I used a 4 biscuit cutter/cookie cutter.
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You can use also the top of a wide mouthed glass/cup.
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Collect and knead the remaining dough scraps and continue to cut out until remaining dough is used up.
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Repeat with the other half.
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With your fingers, press and thin out the edge of each circle, just so that it is slightly thinner than the center.
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Place 1 heaping teaspoon of turkey stuffing in the center of each disc/wrapper.
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Using your forefinger and middle finger, start making small pleats along the edge of the dough circle.
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22
Fold in and out from one side and go all the way around, trying to squeeze out any air, fully turning the dumpling around to close.
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Gently twist the top to seal.
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24
See related blog link for step-by-step photos.
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25
Keep the prepared momos covered until ready to steam.
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26
Grease a steamer tray and and fill water in the basket.
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Place on high heat, and have it come to a boil.
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Place the momos on the greased tray, being careful to keep space between each and not have skins touch.
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Cover.
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With heat on medium- high, steam momos 15-20 minutes, until done.
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Dough will be smooth and taught.
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Serve with chili dipping sauce.
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For the chili dipping sauce: Combine the sauce ingredients in a small bowl and stir until smooth.
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Serve alongside momos.
