Pour the water into a large bowl and then sprinkle the yeast over the top.
Let stand until the mixture is foamy, about 10 minutes.
Roll out dough until very thin (about 1/8-inch thick). With a pastry cutter, cookie cutter, or knife, cut out 3-inch to 3 1/2-inch circles. Put a small spoonful of filling in the middle of each circle. Fold the dough over while holding it in 1 hand, and use your other hand to pinch the edges and seal the half-moon shaped dumpling. If the dough sticks to your fingers, use a little oil on your hands.
Heat the water for your steamer and oil the insert's surface. Steam the momos, a few at a time, so that they don't touch each other. Steam until the dough looks transparent, about 5 minutes.
Serve immediately with the Dipping Sauce on the side.
Heat the white wine in a medium skillet over medium heat.
Add the garlic, shallots, and cumin and cook until very lightly sauteed; set aside.
Heat the olive oil in another medium skillet over high heat.
Add the tomatoes and cook on high heat until they split open and their juice comes out.
Add the salt, cilantro, and dill.
Saute for another minute and remove the pan from the heat.
Let cool to room temperature.
Transfer everything to a food processor or a blender and process until fairly smooth.
