Nepali Chicken Momo with Tomato Achar

Method

1. Mix the flour, salt and oil in a bowl and add the water a little at a time until it comes together. Knead on the worktop for 5 min into a smooth dough a little firmer than your earlobe; it should be stiffer than bread dough so the thin wrappers don't tear. Cover with a damp cloth or cling film and rest for 30 min.

   Add in this stepPlain (all-purpose) flour 150 gSalt (for the dough) 1 pinchVegetable oil (for the dough) 1 tspLukewarm water (for the dough) 85 ml

2. Achar: toast the sesame seeds in a dry 24 cm frying pan over medium-low heat for 2 min, until golden and nutty, then tip out. Toast the dried chillies in the same pan for 20 seconds and remove. Put the halved tomatoes in cut side down with the peeled garlic and cook over medium heat for 10 min, turning, until the tomato skins are blackened and the flesh is soft.

   Add in this stepWhite sesame seeds 1½ tbspDried red chillies 2Tomatoes (medium) 2Garlic cloves (for the achar) 2

   medium-low heat→medium heat

3. Blend or pound the roasted tomatoes (slip off the charred skin roughly if you like), garlic, chillies, sesame, timur, salt, lime juice and coriander into a smooth, pourable sauce. If it's too thick, loosen with a spoonful or two of warm water.

   Add in this stepGround timur or Sichuan pepper (for the achar) 1 pinchSalt (for the achar) ¼ tspLime or lemon ¼Fresh coriander (for the achar) 8 g

4. Filling: chop the onion, spring onions, coriander, garlic, ginger and chilli very finely. In a bowl, combine them with the chicken, cumin, turmeric, timur, salt, oil and cold water and mix with your hand in one direction for about 2 minutes until sticky. The oil and water are what make the momo juicy after steaming. Keep in the fridge until needed and wash your hands and tools after handling raw chicken.

   Add in this stepMinced chicken thigh 240 gRed onion, very finely chopped 80 gSpring onions 20 gFresh coriander (for the filling) 10 gGarlic cloves 2Fresh ginger 10 gGreen chilli 1Ground cumin ½ tspGround turmeric 1 pinchGround timur or Sichuan pepper ¼ tspSalt (for the filling) ½ tspVegetable oil (for the filling) 1½ tbspCold water (for the filling) 2 tbsp

5. Roll the rested dough into a 2.5 cm-thick log and cut into 20 pieces. Dust lightly with flour and roll each into an 8 cm circle, leaving the centre slightly thicker and the edges thin so the pleats don't turn doughy. Keep rolled wrappers under a cloth so they don't dry out.

6. Put a heaped teaspoon of filling in the centre of a wrapper. Holding it in one palm, use the thumb and index finger of the other hand to pinch small pleats around the edge, turning as you go, until it closes like a little purse; twist the top tightly to seal. If that's tricky, fold it into a half-moon and press the edges firmly together. Overfilled momos burst in the steamer.

7. Bring the steamer water to a rolling boil over high heat and brush the steamer tray thinly with oil. Arrange the momos 2 cm apart, cover and steam in 2 batch(es), 10 min per batch. They're done when the wrappers look translucent and glossy and no longer feel sticky, and a cut-open momo is white inside with clear juices (75 °C). Lift the lid away from your face to avoid the steam.

   Add in this stepVegetable oil (for the steamer) 1 tsp

   high heat

8. Serve straight away while hot, with the tomato achar for dipping.