Melt butter in a small skillet over medium heat. Add ginger, garlic, and onion and stir-fry for one minute. Add masala, chile powder, salt, pepper, and soy sauce and fry for another 1/2 minute.

Remove from heat and in a bowl combine this mixture with the mashed potatoes. Add the spinach, green onions, and coriander. Mix well and salt to taste.

Put one T of potato mixture in the center of a momo wrapper, pull the sides up around the filling and pinch closed.

Steam in a lettuce-leaf-lined or greased steamer for 15-20 minutes (it took mine longer than that). Serve hot with momo sauce.

Yield: 20 momos.

Momo Wrappers

Pour flour in a mound in a mixing bowl. Make a hole in the centre. Sprinkle baking powder and salt on top. Pour half the water into the hole. With your hand, mix the water with the flour. Work in a circular motion till it is well mixed. Add the second half of the water and repeat the process until everything is thoroughly mixed and well incorporated. Knead well for at least 5 minutes. Cover and set aside for 30 minutes.

On a well-floured surface, knead the dough for a few minutes. With both hands, roll dough into a long sausage shape about 1 inch / 2.5 cm in diameter. Cut into pieces 1 inch / 2.5 cm wide. The pieces should look like and be the size of sea scallops.

Dust with flour and flatten each piece into rounds in the palm of your hand. Place your right palm on the centre of a rolling pin. With your left hand holding a piece of dough on the counter, slowly roll over the dough just rolling in 1/3 of the way. Do this till the wrapper's round and about 3 1/2 inches / 9 cm in diameter with the thickness of a coin. The dough should be a little thicker in the center than the edges: this is to prevent the fillings from leaking out during the cooking process.

Fill with wonderful delights! Steam, pan-fry, or deep-fry.

Yield: 20 wrappers.

Momo Sauce

Heat oil in a small saucepan over medium heat. Add ginger, garlic, and red onion. Stir-fry over medium to medium-high heat for 1/2-1 minute.

Add masala, turmeric, and chile powder, and continue to fry for half minute more. Add tomatoes and stir-fry 2-3 minutes. Add water, bring to a boil, and simmer for 5 minutes. Add vinegar, soy sauce, salt, and pepper to taste. Mix well.

Garnish with green onions and coriander. Serve hot.

Yield: 1 1/2 cups.