Napalese Chicken Momo

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Brace yourself for a rollercoaster of taste sensations, and get ready to learn the art of creating these delectable dumplings from scratch with Chef Rama.
Serves 1 person.

For the Filling
1 ½ chicken thighs, minced
½ red onion, thinly sliced
small handful coriander, finely chopped
1 green chilli, finely chopped
1 tbsp oil of choice
¾ tsp salt
1 tsp cumin powder
1 ½ tsp garam masala

For the Dough (This makes enough for 4 people)
400g plain flour
1 egg
pinch of salt
½ tbsp oil

For the Chutney
4 tomatoes, roughly chopped
oil of choice
2-3 dried red chillies, broken up
2 garlic cloves
½ tsp turmeric powder
2 tbsp roasted sesame seeds
1 tsp cumin seeds
squeeze of lime juice.

– Place all of the ingredients for the filling in a bowl and mix well. Let it rest for 10 minutes.

– Place all of the ingredients for the dough in a large bowl and mix. Add a little bit of water at a time and stop when you form a hard dough. Knead it for 30 seconds and let it rest for 10 minutes.

– Add 2-3 tbsp of oil to a hot pan. Add the red chillies and let them sizzle.

– Add the garlic cloves and tomatoes, and cook for 2 minutes.

– Add the turmeric and sesame seeds. Mix well and cook for 1 minute.

– Add the cumin seeds, salt to taste, and 100ml water. Mix well and cook until the tomatoes have softened.

– Lightly oil a plate. Take ¼ portion of the dough, divide it into cherry-sized pieces and roll them into balls.

– Take one ball and roll it in to a thin disc with a rolling pin. Add 1 tbsp of chicken filling to the centre. Fold the disc in half, pinch the sides together to seal, and place it on the oiled plate. Repeat the process with the rest of the ingredients.

– Add water to your steamer and bring it to a simmer. Make sure to oil the steamer where the momos sit so they don’t stick.

– Add the dumplings to the steamer and steam for 10 minutes.

– Meanwhile, transfer the tomato mixture to a blender and blitz to form a purée. Transfer to a bowl and add a squeeze of lime juice.

– Once your Momos are cooked, plate them and serve with a drizzle of the tomato chutney.