Ingredients

For the dough

• 1 cup plain flour
• 1/3 tsp salt
• 3 tbs vegetable oil
• 1/4 cup hot water

Corn starch for dusting

For the filling

• 400g minced chicken
• 1 green chilli finely chopped
• 1/2 tsp garlic paste
• 1 tsp soya sauce
• 3 tbs spring onion, finely chopped
• 1 tsp pepper powder
• 1/2 tsp garlic paste
• 1/2 cup chicken stock/water
• Salt to taste

Method

For preparing dough

Take 1 cup plain flour in a bowl.

Add 1/3 tsp salt, 2 tbs vegetable oil and 1/4 cup hot water.

Mix and knead for 5 minutes until the dough is soft.

Apply 1 tbs vegetable oil on the surface of the dough.

Cover and let it rest for 30 minutes.

For preparing chicken filling

Take 400g minced chicken in a bowl.

Add 1 chopped green chilli, 3 tbs chopped spring onion, 1 tsp soya sauce, 1 tsp black pepper powder,1/2 cup chicken stock/water and salt to taste. Mix well.

For assembling

Take the dough and stretch it into a bagel type shape.

Cut it into 2 equal sized logs.

Roll it gently to make the size even.

Dust some corn starch on the knife and the dough.

Divide it into 15-16 small equal portions.

Take one and dip in corn starch. Roll into a thin disc. Then roll the edges to make it thinner than the centre.

The shadow of our hand should be visible through the wrapper/sheet. (If you make it too thin, it might break while shaping the momos.)

Dust some more corn starch and place in a plate covered. Repeat with the remaining. (Be generous with corn starch to avoid sticking.)

Place a tbs of chicken mix on the centre of the wrapper.

Apply water along the edges and fold in a desired shape.

Steam for 10 minutes.

Serve hot with momos chutney.