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First make the dough. 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 a tablespoon at a time as necessary if the dough refuses to cohere. When a ball has been formed, cover the dough with a damp cloth, and let it rest for about an hour.
Meanwhile, make the filling. Combine:
1 yak rib eye steak, approx 1 lb., trimmed of fat and minced (ground or minced beef would work too)
1 medium onion, finely chopped
1 small handful fresh cilantro or coriander, chopped
1/4 teaspoon ground ginger
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon cumin
2 cloves garlic, finely minced or microplaned
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. I used a rolling pin dusted with a little flour, but some recipes prefer momo skins made by patting each ball of dough flat with your hands. Your call. Put 1 tablespoon of the 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 bamboo or metal dumpling steamer lined with cabbage leaves or lightly oiled to prevent sticking. Steam for 20 minutes. Eat with soy sauce or jarred chili sauce for dipping.
Katherine Mangu-Ward is an associate editor for reason.