Tibetan momos with wild greens

Steamed Vegy momos. Filling: heat 2 tbsp olive oil in wok, fry 2 tsp cumin and 2 tsp chilli powder. Add jelly ear fungus and wild greens (thistle ribs, reedmace shoots, goosegrass, wild garlic) and cook 2 mins. Add nettles, salt, cook 2 more mins. Cool. Wrappers: add water to 3 cups plain flour little by little until pliable dough forms. Rest. Roll into 10cm circles 1-2mm thick. Fill with mixture, fold and pleat edges. Lightly oil steamer, cook momos about 7 mins over boiling water. Eat straight away with sauce, in broth or on their own.