For Chicken Scallion Momo:
Put everything in the bowl for stuffing except salt and mix. Keep it in fridge while you make the dough ready. Add salt and mix when you are about to make otherwise it will release water.
Shift the flour, knead it into tight dough so that no extra flour is needed to roll it. Cover and let it rest for at least 20-30 mins.

Now take small dough pieces and roll it like a Puri keeping the edges thin and keep the stuffing in the centre and fold it and press the edges to seal the momo/ dumpling.
Arrange and keep it in a greased /oiled momo steamer and steam it for 30 minutes. Serve hot with soup and Garlic Tomato chutney, Cilantro Tomato Chutney, Schezwan Chutney etc.

Garlic Tomato Chutney:
Fire roast or boil the Tomatoes (if boiling boil for 20 minutes after cutting the top portion and making 2-3 slits on the tomatoes so that it peels off easily and boil the whole dry Chillies too along with it. If roasting directly, roast in fire ( gas stove or charcoal fire), in this case soak the chilli for an hour in hot water, so that the dry chillies soften up and it's easy to grind ).
Whatever you do peel the tomatoes before grinding.

Put everything in the mixer grinder and grind it into fine paste. Adjust salt. Serve with Momo, Parathas, Pakodas etc.