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In a large mixing bowl combine flour, oil, salt and water. Mix well and knead until the dough becomes homogeneous in texture. Cover and let stand for about 15 minutes.
In a large bowl combine all filling ingredients. Mix well; adjust for flavor with salt and pepper. Cover and refrigerate for at least 30-minute to allow all ingredients to impart their unique flavors and improve the consistency of the filling.
Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles. Use a rolling pin to roll out each flattened circle into a wrapper. It is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles. Cover to prevent them from drying.
For packing hold wrapper on one palm, add one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings.
Boil water in the steamer pan, and oil the steamer rack well to prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer so that they do not touch each other. Close the lid and allow to steam until the dumplings are cooked through, about 10-12 min. Serve immediately and enjoy!
In a sauce pan, heat the oil and when hot add ajwan and turmeric. When the ajwan seeds pop and generate smoke, add the chopped yellow and green onions and ginger. Sautee for a few minutes until onions turn soft
Add water and boil. Add cumin powder and soy sauce to the boiling water. Add salt to taste. Take off heat and top with chopped cilantro. Serve in soup bowls.
In a deep sauce pan, place water to boil. Add cinnamon stick, ginger and bay leaves.
Add tea to the boiling water and let boil for 3-4 minutes. Add clove and cardamom powder. Add milk and boil being careful not to let it overflow. Add sugar to taste if needed. Turn down heat and let simmer for additional 5 minutes