Nepali steamed chicken momos

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 200 g plain flour, plus extra for rolling
• 1/4 tsp baking powder and 1 pinch salt
• 100 ml water for the dough
• 3 tbsp cornflour for dusting
• 250 g boneless, skinless chicken thigh, finely chopped
• 1/2 red onion, 1 garlic clove and 2.5 cm ginger, minced
• 2 small green chillies and 1 spring onion, chopped
• 1 small lemongrass stalk, finely minced
• 1 tsp crushed black pepper
• 1 tbsp chopped coriander
• 30 g melted unsalted butter
• 3/4 tsp salt and juice of 1/2 lemon

Step-by-step method

1. Mix flour, baking powder and the pinch of salt. Add 100 ml water in two additions and knead for 5 minutes until smooth; cover and rest for 30 minutes.
2. Mix chicken with onion, garlic, ginger, chillies, spring onion, lemongrass, pepper, coriander, butter, salt and lemon.
3. Roll dough into a log and divide into 20 portions. Roll each into an approximately 8 cm disc, 1–2 mm thick.
4. Dust discs with cornflour and keep covered with a damp cloth as you work.
5. Dampen the edge, place a heaped teaspoon of filling in the centre and pleat around it. Gather the pleats and twist lightly to seal.
6. Arrange in a steamer prepared to prevent sticking, leaving space between momos. Steam over boiling water for 10–12 minutes until chicken is cooked through.
7. Serve five per person with tomato-sesame chutney or another chutney of your choice.