Chicken Steam Momos/Dumplings

Ingredients

• 1 cup Chicken thighs, minced
• 2 cups Refined flour
• to taste Salt
• to taste Baking powder
• to taste Onions, sliced
• to taste Ginger garlic paste
• to taste Soy Sauce
• to taste White Vinegar
• to taste Black crushed pepper
• to taste Garlic cloves, sliced
• to taste Tomatoes
• to taste Dry red chillies
• to taste Sugar
• as needed Water
• as needed Oil

Instructions

1. 1In a bowl, combine refined flour, salt, baking powder, and sugar. Gradually add water and knead into a soft dough. Cover with a muslin cloth and set aside.
2. 2Cut the dry red chillies and soak them in water. In a pan, add the soaked chillies and tomatoes, and boil for 10 minutes. Blend into a smooth paste.
3. 3Slice the onions. In a pan, heat oil and sauté the onions until light brown. Add ginger garlic paste and cook for 2-3 minutes. Add minced chicken and cook until the water evaporates. Season with salt, black pepper, soy sauce, and vinegar. Mix well and set aside.
4. 4In a pan, heat oil over medium flame. Add sliced garlic cloves and fry briefly. Add the prepared tomato and chili paste. Stir in sugar, soy sauce, vinegar, and salt. Cook until the chutney thickens.
5. 5Roll the prepared dough into very thin rounds.
6. 6Place a portion of the chicken filling in the center of each dough round. Bring the edges together and twist to seal.
7. 7Preheat a steamer for about 10 minutes. Add the filled momos and steam for approximately 15 minutes. Serve hot with the prepared chutney.