Momos

Ingredients

• 14⅛ ozFlourfor the dough
• ¾ cupWaterlukewarm, add gradually
• 15¾ ozGround chickenpreferably thigh meat, otherwise the filling turns dry
• 5¼ ozOnionfinely minced
• 2 clovesGarlicminced
• ½ ozGingergrated
• 2 tbspCilantrochopped, for the filling
• 1 tspCumin
• ½ tspGround coriander
• ½ tspTurmeric
• 1 tbspSoy saucein the filling, also served as a dip
• 1 tbspVegetable oilfor the filling and to grease the steamer
• Saltfor dough and filling
• Black pepperto taste
• 2green chiliesfinely chopped, heat to taste (optional)
• ½ tspSichuan pepperstand-in for Nepali timur (optional)
• ½ tspGaram masala (optional)
• 8¾ ozTomatofor the dipping sauce; charred fresh or tinned
• 2Dried red chiliesfor the sauce (optional)
• 1 tbspSesame seedstoasted, for the sauce (optional)
• Lemonjuice, to finish the sauce (optional)

Method

1. Knead and rest the doughMix the flour with salt, add the lukewarm water bit by bit and knead for 5 to 10 minutes into a firm, smooth dough. Cover and let it rest for at least 15 to 30 minutes.
2. Mix the fillingFor the filling, combine the ground chicken with finely minced onion, garlic, grated ginger, cilantro, cumin, ground coriander, turmeric, soy sauce, oil, salt and pepper, mixing thoroughly until the mixture binds together. Add chopped green chilies, Sichuan pepper and garam masala if you like. Chill until you are ready to fill.
3. Roll out the wrappersDivide the dough into equal pieces, roll them into balls and roll each one out into a thin round of 8 to 10 cm, keeping the edges thinner than the center.
4. Fill and pleat the momosPlace about 1 tablespoon of filling in the middle of each round, lift the edge, pleat it and twist it shut at the top, or close it up as a little pouch. Don't overfill them, or they will burst while steaming.
5. Prepare the steamer basketGrease the steamer basket or line it with parchment paper or cabbage leaves, and set the momos in with space between them so they don't stick together.
6. Steam the momosSteam over vigorously boiling water for 10 to 20 minutes, until the dough looks translucent and the filling is cooked through.
7. Make the tomato-chili sauceFor the sauce, char the tomatoes in a dry pan, together with the dried red chilies if you're using them, until the skins are blackened in spots. Blend everything until smooth with the toasted sesame seeds, if using, then season with salt and finish with a squeeze of lemon juice to taste.
8. Serve hotLift the momos out of the steamer basket while they are hot and bring them straight to the table with the warm tomato-chili sauce.

Tips and variations

Instead of chicken you can use lean beef, worked into a paste in the food processor with onion, garlic, ginger and soy sauce — or keep it plain with just ground meat and onion, stirred hard in one direction so the filling binds and stays juicy. For a vegetarian version, fill them with boiled potatoes, spinach, cheese, onion and garlic. The dip is up to you: roasted tomatoes and chilies with sesame, ginger and lemon, tinned tomatoes simmered with softened red onion, or simply soy sauce with a splash of rice vinegar. If you'd rather not grease the steamer basket, dip the bottoms of the parcels in oil before steaming. Leftover momos freeze well, so you may as well fold a double batch.