Cabbage, celery, onion and garlic chopped very finely and add to the minced meat. To put spices (which also can be changed) and is kneaded well. from flour, water and salt knead dough, which should not be very soft, if necessary, add more water or flour. Roll out to a thickness of about 2 mm (thin) and cut diamonds, approximately 8h10 cm. In the middle of each diamond is placed on the filling and closes by pressing the edges. Basically momo is steamed, a special utensils. A substitute there are two options. In a pan pour a little water, the bottom of each momo be dips in sunflower oil, it does not stick, and put in the pan. Arrange one another and stewd with a lid for 20 minutes. Alternatively, the pan put a little water, lean is aluminum foil, dips Any momo in sunflower oil, and rank fthe oil, the ends of fthe oil raised to bottom out steam. In either case, make hot water during boiling. Serve with sauce separately proposed, most often hot. If you remain redundant momo on the other day fry until the dough nibble, also very nice. Momo are both traditional Tibetan stuffed bags. Filling can vary in taste and imagination. Sha momo are stuffed with minced meat and vegetables. Ga-sha momo chicken and vegetables. Objective momo with vegetables and mint. This recipe is one of many.