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The Dalai Lama's Momos These momos, or dumplings, are a traditional Tibetan favorite. This recipe comes from Tenzin Gyatso, His Holiness the Fourteenth Dalai Lama.
For the Filling
1 lb	potatoes
3 T	olive oil
6	onions, chopped
12 oz	mushrooms, chopped
12 oz	grated yak cheese*
1 bunch	fresh coriander, chopped
Pinch	paprika
	Salt and pepper, to taste
For the Dough
1 lb	plain flour
1-3/4 to 2-1/3 C	water
For the Soup
2 T	olive oil
1	onion, chopped
2	tomatoes, skinned and chopped
1 T	chopped coriander
1	vegetable stock cube
1-3/4 C	boiling water
*Consider substituting parmesan, asiago, or Sonoma dry jack for yak cheese. To make the filling, boil and mash the potatoes. Leave to cool. Heat the olive oil in a saucepan and cook the onions for 5 minutes until soft. Add the mushrooms, cover, and cook for 5 minutes or until soft. Leave to cool. When all the vegetables are cooled, mix with the grated cheese, chopped coriander, salt, and pepper. To make the dough, mix the flour with enough water to form a smooth dough. Roll out, but not too thinly. Cut into rounds with a 2" pastry cutter. Taking each round, press the edges with your thumb and first two fingers, working around the circle. On one side of the round, place a tablespoonful of the cooled vegetable misture, then fold over and press the edges together, making sure they are well sealed. Alternatively, hold the round in one hand, and with your thumb and forefinger gather the edges into a pleat at the top and seal. Fill a small steamer with water, first boiling the rack so the dumplings do not stick. Bring the water to a boil. Place the momos on the steamer rack, spacing them well apart as they will expand and stick together if they are too close. Steam for 20 minutes, or until they are firm and glossy. To make the soup, heat the olive oil in a saucepan, add the onion, and cook till soft. Add the tomatoes and chopped coriander and cook for 5 minutes. Dissolve the stock cube in the boiling water and add to the pan. Bring to a boil and simmer for 15 minutes. Serve soup in small bowls as an accompaniment to the dumplings. Tips to the cook: Briefly knead the dough until it is smooth. Pressing the edges of the dough rounds makes the edges a little thinner than the center so that when you fold the edges together and pleat them, they're not too thick and your momos will cook evenly. If you don't have a metal steamer, a bamboo steamer sprayed with vegetable oil spray works well. Momo can also be fried on each side until they are golden brown. In addition to the soup, you might want to try a momo dipping sauce. Recipe courtesy of AsiaRecipe.com http://www.asiarecipe.com/

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The Dalai Lama's Momos