Ingredients:

  • 500g All-purpose flour
  • 240ml Water
  • 0.5 tsp Salt
  • 1 tbsp Neutral oil
  • 500g Ground chicken thighs
  • 1 medium Red onion, minced
  • 3 stalks Green onion, sliced
  • 0.5 cup Fresh cilantro, chopped
  • 2 tbsp Garlic-ginger paste
  • 1 tsp Cumin powder
  • 1 tsp Turmeric
  • 0.5 tsp Sichuan pepper (Timur)
  • 2 tbsp Ghee, melted
  • 3 large Tomatoes
  • 2 tbsp Sesame seeds, toasted
  • 3 Dried red chilies
  • 2 cloves Garlic
  • 1 tsp Lemon juice

Instructions:

  1. Combine flour, salt, and oil in a bowl. Gradually add water and knead for 8–10 minutes until a firm, smooth dough forms. Cover and let rest for 30 minutes.
  2. In a large mixing bowl, combine ground chicken, minced red onion, green onions, cilantro, garlic-ginger paste, cumin, turmeric, Timur, and melted ghee. Mix thoroughly by hand and let rest for 30 minutes to allow flavors to meld.
  3. Divide the dough into walnut-sized balls and roll into 3-inch circles, ensuring the edges are thinner than the center.
  4. Place one tablespoon of filling in the center of the wrapper. Fold and pleat the edges to seal the dumpling securely.
  5. Prepare the chutney by charring tomatoes and chilies. Blend them with toasted sesame seeds, garlic, lemon juice, and fresh cilantro until smooth.
  6. Arrange momos in a greased steamer tray, ensuring they do not touch. Steam over rapidly boiling water for 10–12 minutes until the dough is translucent and non-sticky.