Back to 4 servings Momo dough 2 cups all-purpose flour, for the dough 0.5 teaspoon salt 0.75 cup water, lukewarm, add gradually as needed Chicken filling 1 pound ground chicken, preferably with some thigh meat, or finely chopped boneless thigh 1 medium onion, finely chopped 2 stalks scallions, finely chopped 3 tablespoons fresh coriander, chopped 1 tablespoon fresh ginger, grated 2 cloves garlic, grated 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 0.5 teaspoon black pepper 1 tablespoon neutral oil 2 tablespoons water or unsalted chicken stock, to loosen the filling Jhol broth 3 medium ripe tomatoes, halved or roughly chopped 3 dried red chillies, soaked in warm water, adjust to taste 2 tablespoons toasted sesame seeds 1 teaspoon cumin seeds, toasted 3 cloves garlic, lightly charred 1 tablespoon fresh ginger, chopped 0.25 teaspoon ground timur (Sichuan pepper), optional, to taste 1 tablespoon mustard oil, or neutral oil with a drop of mustard paste 1 tablespoon lemon juice 1 teaspoon salt, to taste 2 cups warm water or light chicken stock, add gradually to reach a spoonable consistency Garnish fresh coriander, to garnish mustard oil, for drizzling
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1 Step 1: Knead the flour, salt and lukewarm water into a smooth, elastic dough over 8 to 10 minutes. Cover and rest for 30 minutes.2 Step 2: Mix the chicken filling ingredients by hand in a bowl until sticky and well combined. Cover and chill for 20 minutes.3 Step 3: Roll the dough into a log, cut into pieces, and roll each into a thin disc about 3 inches (8 cm) wide. Keep the wrappers covered. Spoon about a tablespoon of filling into each, fold into half moons or pleats, and pinch the edges firmly closed.4 Step 4: Brush a steamer basket with a thin coat of oil and arrange the dumplings inside with a little space between each. Set over rapidly boiling water and steam 12 to 15 minutes. They're ready when the dough turns slightly see-through and the chicken is fully cooked, with an internal temperature of 165°F (74°C) and no pink at the center.5 Step 5: Meanwhile, blacken the tomatoes in a dry skillet or under the broiler until the skins blister and char in patches. In a dry skillet, toast the sesame seeds and cumin seeds until they smell nutty. Warm the garlic and the drained chillies in a splash of oil until soft and lightly browned at the edges.6 Step 6: Blend the charred tomatoes, roasted chillies, garlic and ginger with the toasted sesame, cumin, timur, lemon juice, salt and mustard oil into a smooth paste. Add water gradually so the paste does not thin too early.7 Step 7: Pour the paste into a saucepan, whisk in the warm water or stock, and cook over low heat at a gentle simmer for 3 to 5 minutes. Hold it hot without letting it come to a boil. Taste, then season with more salt or lemon as needed.8 Step 8: Place 5 to 6 momos in each bowl and ladle the warm broth over them until partly submerged. Garnish with coriander and a drizzle of mustard oil, and serve immediately.getsaucepan.com/r/827ad2a5-aa4f-55e0-b775-5a203d4a217f
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