3cupsall purpose flour (plain flour Australia and UK) - all-purpose
1poundground chicken (minced chicken)
3stalkscelery - chopped
2stalksgreen onions (scallions or green shallots) - chopped
1mediumred onion - medium, chopped
3clovesgarlic - minced
1tablespoonginger - chopped
3tablespoonssalt
⅓cupcilantro (coriander) - chopped
2tablespoonsSoy sauce
½teaspoonground Szechuan pepper
1splashcooking oil
Instructions
Add 3 cups of flour to a bowl and slowly pour water. Mix together until it becomes a smooth ball of dough. Knead the dough very well so that it becomes flexible.
Now cover the lid of the bowl and let the dough rest.
Meanwhile, take another bowl, add the ground chicken and all the ingredients except flour and water. Blend them well and keep the bowl aside.
Now take the dough and place it on a board. Roll it out quite thinly by using a rolling pin. It should not be too thin or too thick as a floppy disc.
After you roll the dough out, cut it into little circles by putting a small cup upside down to cut out a circle about the size of your palm. You may even use a cookie cutter.
Now by using a rolling pin, flatten the dough into a circle making the edges thinner than the middle.
Holding the flat circular dough in your left hand, add a tablespoon of chicken filling in the middle.
Then fold the circle in half by covering over the filling.
Now press together the two edges of the half circle and be sure that the filling is completely enclosed in the dough.
Now lay the momo in a lightly greased steamer and put the lid on them.
Boil water in the steamer and cook for 10 minutes.
Once done, serve the piping hot momo with the Tibetan Hot Sauce.