TIBETAN MOMOS WITH SOY SAKE SAUCE

FOR THE FILLING:
1/2 pound ground pork, turkey or beef
1 tablespoon peeled and minced fresh ginger
1 tablespoon peeled and minced garlic
2 tablespoons soy sauce
2 tablespoons peeled and finely chopped red or white onion
1/4 cup finely chopped fresh cilantro leaves
1 teaspoon red pepper flakes
FOR THE DOUGH:
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup warm water
FOR THE SOY SAKE SAUCE:*
1/2 cup soy sauce
1/2 cup sake
1 cup water
1 scallion, white and light green parts, thinly sliced
2 teaspoons red pepper flakes

In a large bowl, combine filling ingredients, mix until fully combined. Cover and refrigerate.

In a large bowl, mix flour and salt for dough. Gradually add warm water until dough comes together in a soft, not sticky, ball. Transfer dough to a lightly floured work surface. Use a sharp knife to cut off about 1/4 of the dough. Cover remaining dough and set aside.

Roll piece of dough between hands to form a 2-inch- wide log, Cut log into sections about as big as a small walnut. Flatten one small piece of dough with heel of your hand, then use a rolling pin to form it into a 4-inch disk. Rotate disk counterclockwise after each roll to keep it circular, rolling from center out and making edges as thin as possible.

Turn your left hand palm up and lay circle of dough across your slightly bent fingers. With your right hand, scoop about 1 tablespoon filling into center of dough. Press your left thumb gently on top of filling and hold it there while you shape dough with your right hand.

Think of disk of dough as face of a clock. Use your right thumb and first two fingers to pinch together one edge of the dough firmly at 3 o'clock. Draw in the dough from the 2 o'clock position, and pinch it tightly against first pinch to make two adjacent folds in dough. (This is the beginning of what will look like a drawstring bag.) As you draw third pinch of dough (from 1 o'clock), rotate dumpling toward you slightly, so pinched folds stay in 3 o'clock position. Don't forget to keep your left thumb lightly pressed on top of filling.

As you continue to add tight folds, dough will start to enclose your left thumb. When you can't pinch any more folds, take your thumb out, gently grasp the top of folds with the tips of your fingers, and twist lightly to seal the dumpling and accentuate the swirl design.

Repeat with the remaining circles of dough. Try to keep folds small and neat. Don't give up if they aren't perfect. The momos will get prettier with practice. (If you just cannot get the hang of forming these dumplings, form them into half-moons instead.) Filled momos will keep, covered and refrigerated, for up to 1 day, but they are best steamed right away.

When all momos have been formed, spray insides of a large steamer basket with nonstick cooking spray (or lightly oil the surface). Arrange momos in steamer basket in a single layer, side by side but not touching. Place steamer over (not in) a pan of boiling water. The water should not touch the momos. Cover tightly. Steam until momos have swelled and dough is firm and no longer tacky to touch, about 15 minutes.

While momos steam, combine all ingredients for soy sake sauce in a bowl. Mix well.

When momos are cooked serve with soy sake sauce.

*Chili-garlic paste, sriracha, or other hot sauce can be substituted for soy sake sauce, if desired.

Makes about 25 pieces
Source: The Fearless Chef by Andy Husbands and Joe Yonan