Tibetan Momo
(Yak Dumplings)

Combine in a large mixing bowl:
3 cups flour
3/4 cup water
pinch baking soda

Mix the dough until crumbly, then use your hands to knead the dough into a coherent ball. Add additional water 1 Tablespoon at a time as necessary if dough refuses to cohere. When a ball has been formed, cover the dough with a damp cloth and let it rest from about an hour.

Combine:
1 yak rib eye steak, approx 2 Kg., trimmed of fat and minced
1 medium onion, finely chopped
1 small handful cilantro, chopped
1/4 teaspoon powdered ginger
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon cumin
2 cloves garlic, finely minced
1 Tablespoon soy sauce
2 Tablespoons oil

Let this mixture rest for the remainder of the hour. When the dough is ready, remove it from the bowl, knead it for another minute or two, then divide it into 1 inch diameter balls. Roll the balls between your hands, then flatten them into 4 inch circles.
Put 1 Tablespoon of yak filling in the middle of the skin, then fold the skin in half and pinch the edges to seal them, making semicircular dumplings.

Put the dumplings into a steamer lined with a cabbage leaf or lightly oiled to prevent sticking
Steam for 20 minutes. Eat with soy sauce or jarred chili sauce for dipping.

Once you've had Yak you never go back baby...

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