Steamed Freekeh Momo

In a bowl combine the cooked freekeh, cabbage, onion, ginger, garlic, cilantro, soy sauce, sesame oil, salt, and pepper. Mix well with your hands until everything is evenly coated. Set aside so the flavors meld while you make the dough.

In a large mixing bowl, combine flour and salt. Slowly add warm water, mixing with a fork until a shaggy dough forms. Knead on a lightly floured surface for about 8 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.

Divide the dough into 12 equal pieces about the size of a golf ball. Roll each piece into a small disc, about 3 inches in diameter and slightly thinner at the edges. This will make pleating easier.

Place a heaping tablespoon of filling in the center of each wrapper. Moisten the edges with water, fold the dough over, and pleat to seal. You can pinch at one end and repeatedly fold a pleat across the top until sealed — classic half-moon shape looks nice.

Arrange the momos in a steamer basket lined with parchment paper, leaving space between each. Steam over boiling water for about 15 minutes, until the dough turns translucent and cook through.

Steam the classic way, just 12-15 minutes, not more. Oversteaming makes them flop and dense tasting – dad would allways pull an extra minute or five his friends ideas every each 15 failed meals now like rules.