Keema Momos with Chicken Thukpa

Instructions

1. 1

   Prepare the Dough

   • In a mixing bowl, combine the all-purpose flour and 0.5 tsp salt. Add 1 tsp of vegetable oil and mix well.
   • Gradually add lukewarm water and knead for 8-10 minutes to form a firm, smooth, and pliable dough.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Keema Filling

   • Heat 1 tbsp of oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the ginger-garlic paste and green chilies, and sauté for another minute until fragrant.
   • Add the mutton mince and cook, breaking up any lumps with a spatula, for 7-8 minutes until the meat is browned and cooked through.
3. 3

   Season the Filling

   • Stir in the soy sauce, vinegar, 0.75 tsp salt, black pepper powder, and garam masala. Mix well.
   • Cook for another 2-3 minutes until all the moisture has evaporated and the filling is dry.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a bowl to cool down completely.
4. 4

   Shape the Momos

   • After the dough has rested, knead it again for a minute. Divide it into 24 small, equal-sized balls.
   • Dust a work surface with a little flour. Take one ball and roll it into a thin circle about 3-4 inches in diameter, keeping the edges thinner than the center.
5. 5

   Fill and Pleat the Momos

   • Place about a tablespoon of the cooled keema filling in the center of the wrapper.
   • To shape, hold the wrapper in your hand and 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 edges together and twist to seal, forming a small pouch. Repeat for all momos.
6. 6

   Steam the Momos

   • Prepare your steamer by adding water to the bottom pot and bringing it to a boil.
   • Lightly grease the steamer tray with oil to prevent sticking.
   • Arrange the shaped momos on the tray, ensuring they don't touch each other.
   • Place the tray over the boiling water, cover with a lid, and steam for 10-12 minutes.
7. 7

   Check for Doneness and Serve

   • The momos are cooked when the wrappers become translucent and shiny, and feel non-sticky to the touch.
   • Carefully remove them from the steamer and serve immediately with a spicy momo chutney or dipping sauce.