Instructions: Combine the flours and add the cold water a little at a time until the dough is of a kneadable consistency. The amount of water may vary.

Knead the dough for about 4 to 5 minutes until it becomes elastic, keeping the surface and hands well-floured. Let the dough to sit at room temperature while preparing the filling. (Tsering Dolma Choephel likes to let it sit 1 1/2 hours.)

Mix together roast beef, onion, sesame oil, salt, green onions, cilantro, ginger, garlic, cumin and soy sauce.

Roll the dough into long cylinders about 1 inch in diameter. Break off 1 inch balls. Roll each ball in your palms to make a smooth sphere, then press to flatten it into a small circle, using a floured rolling pin. Roll out each piece as thin as possible on a well-floured surface.

Rub or brush the bottom of a steamer rack lightly with vegetable oil so momos wont stick. Place rack in a large saucepan, add water to just below bottom of rack and place pan over medium-high heat.

Put a heaping teaspoon of the meat mixture on each round of dough and fold it in half (like a Cornish pasty); the dough stretches to accommodate more filling.

Pinch the edges tightly.

When the water is boiling, put the momos in the steamer, making sure they dont touch one another.

Cover the steamer with a tight lid and steam for 15 to 20 minutes. Test the momos by opening the steamer and touching the dough lightly with a fingertip.

When done, the dough will no longer be sticky. Serve with any kind of fiery hot chili sauce

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