Sift the flours and salt into a large bowl.
Slowly add the water while mixing until you have a firm but soft dough. If the dough is too wet, add more flour. Too dry, add a little more water. The dough should be soft but not sticky. If it is, add a bit more flour.

Cover the dough and keep in the refrigerator for at least 60 minutes or overnight. A minimum of one hour sitting time will be best.

🌻Filling:
In a mixing bowl mix the chicken with all the other filling ingredients together until well combined.
When ready to make your chicken momos roll the dough into a long snake shape that is about 2.5cm (1 inch in diameter.

Divide this dough into smaller pieces.

Keep the small balls covered while you work to avoid drying. Take one of the balls and flatten it some with your fingers and then roll out into a circle shape that is about 2mm thick and 9cm in diameter.

Place a spoonful of the chicken mixture onto the wrapper and dampen around sides of the circle with water using your finger and fold it over into a half circle and the pinch one of the ends together OR you can use Dumpling maker. (I used dumpling maker).

Now press the rest of the half circle together while pressing with your thumb to make a moon shape and sealing by pleating the seam.
Cover and repeat with the rest of the dough.

In a small bowl combine the soy sauce, rice vinegar, sesame oil, and red chilli flakes / pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
Enjoy!