|Wheat flour||4 Cup (64 tbs)|
|Minced meat||750 Gram|
|Chopped onion||2 Large|
|Finely chopped ginger||1 Tablespoon (Thumb sized)|
Knead the wheat with nearly 2 cups of water into a stiff paste and roll out on a floured board till it is very thin.
The rolled dough should be about 2 feet square.
Use a sharp rim to cut out rounded shapes from the thin square of dough.
Place a circle on the palm of the left hand carefully place a tsp full of minced meat at the center by slightly stretching the edges of the dough.
Then pleat the dough together over the centre of the meat with the right thumb and forefinger giving it a pin wheel form.
The left thumb is used to tuck the minced meat down and the dumpling turns on the palm as the edge is pleated around it.
For this purpose, a special steamer locally called moktu is required.
Now place the filled up dumplings on oiled racks, slightly separated in the moktu.
The bottom of the moktu is filled with water and the dumplings steamed for 20-25 minutes.