Chicken Momos with Sweet Chili Dip

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, and 1 tsp oil.
   • Gradually add warm water while mixing to form a shaggy dough.
   • Transfer the dough to a clean, lightly floured surface and knead for 8-10 minutes until it is smooth, firm, and elastic.
   • Cover the dough with a damp cloth and let it rest for at least 30-45 minutes. This helps relax the gluten, making it easier to roll.
2. 2

   Prepare the Chicken Filling

   • In a separate bowl, combine the chicken mince, finely chopped onion, ginger paste, garlic paste, and green chilies.
   • Add the chopped spring onion greens, coriander leaves, soy sauce, vinegar, 0.75 tsp salt, black pepper, and 1 tbsp oil.
   • Gently mix all the ingredients with a spoon or your hands until just combined. Do not overmix, as this can make the filling tough.
3. 3

   Shape the Momos

   • After the dough has rested, knead it once more for a minute. Divide the dough into 24 equal-sized small balls.
   • Take one ball and roll it into a thin circle, about 3-4 inches in diameter. Focus on making the edges thinner than the center.
   • Place about 1 tablespoon of the chicken filling in the center of the wrapper.
   • To shape, hold the wrapper in your hand, and use your other hand to make small pleats along one edge. Bring the pleated edge to meet the smooth edge and press firmly to seal, creating a half-moon shape. Alternatively, gather all the pleats at the center to form a pouch.
   • Place the shaped momos on a plate and keep them covered with a damp cloth to prevent them from drying out while you shape the rest.
4. 4

   Steam the Momos

   • Add water to a steamer pot and bring it to a rolling boil.
   • Lightly grease the steamer tray with oil to prevent the momos from sticking. You can also line it with cabbage leaves.
   • Arrange the momos in the steamer, leaving at least a 1-inch gap between each one to allow for even cooking and prevent them from sticking together.
   • Place the steamer tray over the boiling water, cover with a lid, and steam for 10-12 minutes on medium-high heat.
   • The momos are cooked when the wrapper appears translucent and shiny, and feels non-sticky to the touch.
5. 5

   Serve

   • Carefully remove the momos from the steamer.
   • Serve immediately with a spicy momo chutney, chili garlic sauce, or a simple soy-vinegar dip.