Chicken Momos

METHOD:

For the wrapper:

1. In a bowl, add the maida, salt and lukewarm water. Knead it until a tough dough ball is made.

2. Oil the dough ball, cover it with a plate and keep it aside to rest.

For the filling:

1. In a bowl, add the minced chicken, the aromatics, the sauces and lastly, the spices. 

2. Mix everything until it's nicely combined.

3. Next, straighten out the dough into a long strand, keeping it thin.

4. Cut into 10 equal pieces and keep them covered.

5. Roll one dough ball at a time very thinly and add a tablespoon of the filling inside.

6. Using a fold and pinch technique, seal the dumplings.

7. Steam the dumplings for 8-10 minutes. Do so with a kadhai and a plate lined with baking paper.

8. Once done, serve them hot either with schezwan chutney, mayo or chilli oil. Enjoy!