Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ¾ cup (180ml) warm water
  • 1 teaspoon salt
  • 1 pound (450g) ground chicken (thigh or a mixture of thigh and breast for moisture)
  • 1 medium onion, finely chopped (approx. ½ cup, 75g)
  • 2 cloves garlic, minced (approx. 1 teaspoon)
  • 1 inch ginger, grated (approx. 1 tablespoon)
  • 2-3 green chilies, finely chopped (adjust to taste)
  • ¼ cup (15g) fresh cilantro, chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • Salt and black pepper to taste
  • 1 tablespoon vegetable oil

Instructions:

  1. Combine flour and salt in a bowl. Gradually add warm water, mixing until a dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rest for 15 minutes.
  2. In a large bowl, combine ground chicken, onion, garlic, ginger, green chilies, and cilantro. Add soy sauce, cumin, turmeric, garam masala, salt, pepper, and oil. Mix well to combine.
  3. Divide the dough into small, equal-sized balls (about 1 inch in diameter). Roll each ball into a thin, round disc (about 3-4 inches in diameter). Place a spoonful of the chicken filling in the centre of each disc. Pleat and pinch the edges together to seal, creating the classic momo shape.
  4. Line the steamer with parchment paper or steamer liners. Arrange the momos in the steamer, making sure they don't touch. Steam over medium heat for 15-20 minutes, or until the filling is cooked through.
  5. Carefully remove the momos from the steamer. Serve hot with your favourite dipping sauce.