Ngaw sha (yak meat dumplings)

Instructions

1. Make the dough by mixing the flour, salt and lukewarm water, then knead for 8 minutes until smooth and elastic. Cover it and let it rest for 20 minutes.
2. Meanwhile, finely chop the onion, garlic, ginger and chilies, then mix them into the meat with the chili powder, salt and pepper.
3. Divide the dough into small balls, roll each one into a thin disc, then place a spoonful of filling in the centre.
4. Close the dumplings by pinching the edges together to form a well-sealed little pouch.
5. Arrange the dumplings on an oiled steamer rack or in a steamer basket, then steam them for 15 minutes over high heat.
6. Serve hot with a little rice vinegar and some thinly sliced fresh chilies.