Shogo Momo and Sha Momo: Tibetan Half-Moon Dumplings

These two recipes go together because they use the same dough for two different fillings.  They look remarkably like gyoza or fen guo but, like ting momo, the dough is a blend of white and whole wheat flour.  The result is a slightly chewier, heartier skin that takes a little more effort to eat.

The dough is two parts whole wheat flour, one part white flour, and one part water, beaten together to form a not-too-sticky dough, and then left to rest for 30 minutes to an hour at room temperature.  Then the dough should be rolled as thinly as possible and cut into rounds with a cookie cutter or, in my case, an empty water chestnut can.

The first filling is vegetarian: turmeric mashed potatoes.  It contains toasted cumin seeds, one mashed russet potato, a scallion, turmeric, salt, pepper, and cilantro. I think my potato was too small because the filling ended up too salty.  It was beautifully yellow though.  Since the filling was so salty, this one didn't need dipping sauce.  Note that the dough has zero salt, so they sort of balance each other.

The second filling was beef (substituted for yak), onion, scallions, garlic, ginger, cilantro, salt and pepper.  This one did benefit from a little dipping sauce (soy sauce, vinegar, sugar and sesame oil).