Nepalese Dumplings.

 The process is identical to the Tibetan Momo, the filling is the variation.

Filling for Nepalese Momo:
500g minced meat (buffalo or yak, Pork is great if those are not available!) 
4-6 spring onions 
1 tbsp fresh crushed ginger 
1 1/2 tbsp crushed garlic 
1 1/2 tsp salt Handful of coriander/cilantro 
2 green chillies (remove seeds for less spice) 
2 tsp garam masala
1 tsp turmeric
2 tbsp oil

Note: I have the distinct impression that there really isn't a formulated recipe for Momos but rather anything goes. Blandness or imperfect ingredients are managed with the addition of strong tasting spice mixtures and the less than fresh appearance of stored or semi dried cured meat made more attractive with the addition of colourant such as turmeric. The Tibetan momos have little spices added other than chillie, garlic and onion.