Nepali Chicken Momo

Step 4: Knead well again before making the wrappers.

TO MAKE THE FILLING

Step 5: In a large bowl combine all filling ingredients.

Step 6: Cover and refrigerate for at least an hour to allow all ingredients to blend flavors.

FOR THE ASSEMBLY

Step 7: Give the dough a final knead.

Step 8: Prepare 1-inch dough balls.

Step 9: Take a ball, roll between your palms to spherical shape.

Step 10: Dust your working board with dry flour. On the board, gently flatten the ball with your palm to about a 2 inch circle.

Step 11: Make a few semi-flattened circles and cover with a bowl.

Step 12: Use a rolling pin to roll out each flattened circle into a wrapper.

Step 13: For momo's it is important that the middle portion of the wrapper be slightly thicker than the edges to hold the dumplings together during packing and steaming.

Step 14: Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.

Step 15: Continue until the wrapper attains a 3 inch diameter circular shape.

Step 16: Repeat with the remaining semi-flattened dough circles. Cover with a bowl to prevent from drying.

TO FILL

Step 17: Hold the wrapper in one palm; put one tablespoon of the filling mixture and with the other hand bring all edges together to the center, making the pleats.

Step 18: Pinch and twist the pleats to close the stuffed dumpling. This holds the key to good tasting, juicy dumplings.

Step 19: Heat up a steamer and oil the steamer rack well. This will keep the dumplings from sticking.

Step 20: Arrange uncooked momo's in the steamer. Close the lid and allow steaming until the dumplings are cooked through, about 10-15 minutes.

Step 21: Take the dumplings off the steamer and serve immediately.

Step 22: Serve with your preferred chutney