Today's "Avatar" food doesn't have a specific episode reference, but dumplings of various kinds have made their way into both ATLA and TLoK because of the heavy influence from Asian cultures. Dumplings is a food chosen initially from the Avatar Wikia's listing of Air Nomad food, and then solidified and expounded upon by the fact that the Air Nomad society takes much inspiration from the high altitude, spiritual culture of Tibet, where vegetarian momos (dumplings) are a common food. As you may recall, all Air Nomads, including Aang, were vegetarian because of their spiritual beliefs (as learned in ATLA s.1, ep.5).
Also, just FYI, the existence of momo dumplings is not why Aang's winged lemur is named Momo, though it is a pretty awesome coincidence. No, he's named Momo because he stole a moon peach from Sokka (ATLA s.1, ep.3), and "momo" is the Japanese word for peach.
Note: Below you'll find two momo filling recipes, one savory and one sweet. The sweet recipe is one I came up with based on the fact that Air Nomads often ate nuts and fruit and I thought Aang would appreciate something sweet. The ingredients are foods commonly used in Tibetan cooking. You'll also find below a few ways to cook momos such as steamed, fried, and in broth. There's also a tomato chutney/salsa recipe (tomato is commonly used with momos, but not necessarily in them). Also, you can totally add meat, but of course it will no longer be Air Nomad friendly. Simply substitute ground meat for the tofu and mushrooms in the savory recipe below (or, you know, keep the mushrooms).
Air Nomad Vegetarian Momos (Dumplings)
4 Cups White All-Purpose Flour
1 1/2 Cup (or more) Hot Water
1/4 tsp. Salt
2 Cups Pre-Shredded Coleslaw Cabbage Mix, pref. w/ carrots (found in salad section of grocery store)
1/2 Onion, chopped
1 pkg. (abt. 3.2 oz) Shiitake Mushrooms
1/4 Cup Chopped Fresh Cilantro
6 oz. Tofu
1/2 tsp. Fresh Ginger, grated
1 tsp. Minced Garlic
1 Tbsp. Soy Sauce
1 Vegetable Bullion Cube dissolved in 1/4 Cup Hot Water
Ground Pepper, to taste
1 Cup Walnut Pieces
1/3 Cup Chopped Dates
1/3 Cup Raisins
6 oz. Tofu
1 Tbsp. Honey
Dash of Allspice OR Ground Cloves, Nutmeg, & Cinnamon, to taste
Tomato Chutney (optional)
5-6 Canned, Whole, Peeled Tomatoes
(or simply get a large can of these tomatoes & pull out however many you want to use)
1/4 Cup (or less) Chopped Cilantro
1 tsp. Minced Garlic
Chili Pepper or Red Pepper Paste OR deseeded hot peppers, to taste (optional)
Steamer or Rice Cooker with a steaming tray (if you want to steam the dumplings)
Food Processor or Blender (optional)
Circle Cutter or Large Cup
1. In a large bowl combine the flour & salt. Pour in the hot water a little at a time, either kneading with your hands or with a dough hook attachment to a mixer (I used my stand mixer. I'm sure you could also use a bread machine). Keep adding water & mixing/kneading until you have an elastic dough that is no longer sticky (if you used a mixer, it's good to knead by hand for the last stretch to make sure it's the right consistency--like noodle dough & pizza dough). If the dough id too sticky, knead in a small amount of flour, if it's too dry, add water. You get the idea. The amounts of water to flour are general & depend on your climate. To keep the dough from drying out, put tit back in the bowl & cover it with a slightly damp towel or simply put the bowl upside down over the dough.
(If you'll be steaming your dumplings, set up your steamer now & get the water on its way to a boil. Remember to keep an eye on your steamer water level so it doesn't run out & you burn the bottom of your pot!)
3. Separate the dough into manageable sections, like thirds, keeping the dough you're not working with under the bowl or towel, & roll it out on a lightly floured board to about 1/8 in. thickness. Use a circle cutter or cup rim, about the width of your palm or a little greater, & cut as many circles as you can, re-rolling the dough & cutting until there's no dough left. As you make circles, stack them (they should not be sticky, remember?) & cover them with an upturned bowl or slightly damp towel. Repeat this with all of the dough sections until all you have are a bunch of dough circles.
Note: I made my dumplings round, but you can also make half moons by wetting the edges of the circle & then simply folding it in half & pleating/crimping the edges closed. I chose round so it would look more like the somewhat unique Tibetan momos.
Note: For the sweet momos (which are also served hot), a drizzling of honey on top is very nice.