Tsak Sha Momos (Tibetan Beef Dumplings)

• 1 pound ground or finely chopped beef, about 85% lean
• 1/2 cup minced onion
• 1/2 cup minced cilantro stems
• 3 tablespoons minced fresh ginger
• 2 tablespoons canola oil
• 2 teaspoons minced garlic
• 1 1/4 teaspoons salt
• About 48 round dumpling or gyoza wrappers (about 3 1/4 inches wide)
• Sepen (see recipe) or other hot sauce or soy sauce, for serving

1. In a bowl, combine the beef, onion, cilantro, ginger, oil, garlic, salt and 2 tablespoons of water.
2. Using your hands or a spoon, mix lightly but well.
3. Set aside, from 30 minutes to 2 hours, to develop the flavors.

ground, onion, cilantro stems, fresh ginger, canola oil, garlic, salt, gyoza wrappers, sepen

Taken from cooking.nytimes.com/recipes/12313 (may not work)