Step 1: Prepare the Dough

In a large bowl, mix flour and salt.

Gradually add warm water while mixing.

Knead for 8–10 minutes until smooth and firm (not sticky).

Cover with a damp cloth and let rest for 20 minutes.

The dough should feel similar to pasta dough — slightly firm but elastic.

Step 2: Prepare the Filling

In a large bowl, combine ground chicken, onion, garlic, ginger, cilantro, soy sauce, oil, pepper, salt, and cabbage (if using).

Mix thoroughly using clean hands or a spoon.

Do not overmix — just until evenly combined.

The mixture should feel moist but not watery.

Step 3: Shape the Momos

Divide dough into 4 portions.

Roll each portion into a long log.

Cut into small pieces (about 1 inch wide).

Roll each piece into a thin circle (3–4 inches wide).

👉 Keep edges slightly thinner than the center.

Place 1 tablespoon filling in the center.

Fold and pleat edges together to seal (half-moon or round pouch shape).

Pinch tightly to prevent leaking.

Keep shaped momos covered with cloth to prevent drying.

Step 4: Steam the Momos

Lightly oil steamer trays.

Arrange momos without touching each other.

Bring water in steamer to boil.

Steam for 10–12 minutes (chicken) or 8–10 minutes (vegetable).

They are done when:

The outer wrapper turns slightly glossy

Filling feels firm

No raw dough remains

Do not oversteam or wrappers become tough

Step 5 (Optional): Make the Tomato-Sesame Chutney

Lightly roast sesame seeds until golden.

Heat oil and sauté garlic and dried chilies.

Add chopped tomatoes and cook until soft.

Blend everything together with salt until smooth.

Adjust spice level to taste.