Ingredients

• 350 g maida (plain white flour)
• 175 ml water
• 1 pinch salt
• 500 g minced chicken
• 1 large onion
• 4 stalks spring onions
• 6 cloves garlic
• 1 tbsp fresh ginger
• 1 bunch fresh coriander
• 1 tsp timur (Nepali Sichuan pepper)
• 1 tsp ground cumin
• ¼ tsp ground turmeric
• 1 tsp salt
• 2 tbsp mustard oil or vegetable oil
• 60 ml cold water
• 4 ripe tomatoes
• 5 dried red chillies
• 2 tbsp white sesame seeds
• 4 cloves garlic
• ½ tsp timur (Nepali Sichuan pepper)
• to taste salt
• 1 tbsp vegetable oil

Method

1. 01
   Knead the dough Mix the flour with a pinch of salt, add the water little by little, and knead for about five minutes until you have a smooth, firm dough.
2. 02
   Rest the dough Cover the dough with a damp cloth and let it rest for thirty minutes while you make the achar and filling.
3. 03
   Roast the tomatoes Roast the tomatoes directly over a gas flame or in a dry pan, turning them often, for about ten minutes until the skins are blackened and the flesh is soft.
4. 04
   Toast sesame and chillies Dry roast the sesame seeds and dried red chillies in a pan over low heat for about three minutes until the sesame turns light golden.
5. 05
   Grind the achar Peel the tomatoes, then grind them with the toasted sesame, chillies, garlic, timur, a handful of coriander and salt to taste into a smooth sauce.
6. 06
   Mix the filling In a large bowl, combine the chicken, onion, spring onion, garlic, ginger, the rest of the coriander, timur, cumin, turmeric, salt, oil and cold water, and mix with your hand for a couple of minutes until sticky.
7. 07
   Rest the filling Cover the filling and refrigerate it for fifteen minutes so it firms up and the flavours come together.
8. 08
   Roll the wrappers Divide the dough into forty small balls and roll each one into a thin circle about eight centimetres wide, keeping the edges thinner than the centre.
9. 09
   Fill and pleat Place about one level tablespoon of filling in the centre of each wrapper, then pleat the edges all the way around and pinch them together at the top to seal.
10. 10
    Heat the steamer Bring plenty of water to a rolling boil in the bottom of a momo steamer and brush the steamer trays with oil.
11. 11
    Steam the momos Arrange the momos on the oiled trays with a small gap between each, cover, and steam over high heat for twelve minutes, working in batches if needed.
12. 12
    Serve hot Serve the momos straight from the steamer with the tomato achar on the side for dipping.