Himalayan dumplings from Nepal and Tibet, filled with meat that's mixed vigorously in one direction with melted butter until it emulsifies - the technique that traps moisture inside so the filling stays juicy rather than drying out during steaming.
1.Knead the flour, water, and salt into a smooth, soft dough that isn't too hard or too sticky, then cover and rest for 30 minutes.
2.Mix the ground meat with the cabbage, onion, carrot, green onions, ginger, garlic, melted butter, cumin, salt, and pepper, then stir vigorously in one direction to create an emulsion that traps moisture - this vigorous one-directional mixing is what keeps the filling juicy rather than dry after steaming.
3.Roll the dough into a long log and cut into small pieces, then roll each into a thin circle about 3 inches across, thinner at the edges and slightly thicker in the center.
Place a spoonful of filling in the center of each wrapper and pleat the edges together into a round 'moneybag' shape or fold into a half-moon crescent, pinching to seal.
5.Oil the trays of a steamer, arrange the momos without letting them touch, and steam for 10-12 minutes until the wrappers turn glossy and slightly translucent.
6.For the achar, blend the roasted tomatoes, garlic, chili, toasted sesame seeds, cilantro, lemon juice, and salt into a chunky, zesty sauce.
7.Serve the hot momos with the achar dipping sauce.