Steamed Nepalese meat momos

Method

1. Mix together all the ingredients for the filling. (You can fry a little of it to test the seasoning, if you like.) Cover and leave this one to rest for 1 hour in the fridge.
2. For the dough, mix the flour and salt together in a large bowl and add the water slowly, mixing well to create a medium-stiff dough. Knead well and add a little more water if the dough splits. Cover with a damp dish towel, or wrap in cling film (plastic wrap), and leave to rest for 20 minutes.
3. Take out the dough and knead well again. Roll it into 2 long sausage shapes about 2cm in diameter. Mark the halfway point with a knife and then further mark each half into 6 sections, giving you 24 equal pieces.
4. Cut one sausage of dough at a time, covering the remainder each time to prevent the rest drying out. Roll each piece out thinly, on a lightly floured surface, into a 7.5cm circle about 1mm thick.
5. Place 1½–2 tsp of the filling into the centre of each skin. I hold the momo in my left hand with my thumb on the stuffing. With my right hand I seal the tops together, folding a little as I go. My thumb from the left hand presses the filling down to make sure there is none in the sealed edges. Basically, you need to enclose the filling in the dough without any tears; you can do it any way which feels easy.
6. Oil the surface of a steamer basket, or line with greaseproof paper. Arrange the momos on the oiled surface as you make them, leaving some space between them as they expand a little. Cover and steam on a rolling boil for 11–13 minutes. Serve immediately with Spicy Charred Tomato Chutney.