1. ​Place flour into a mixing bowl. Add the water to the flour. Knead until the dough becomes soft and smooth. Cover well with plastic wrap and set aside to rest for at least 30 minutes.

2. Combine minced chicken, with salt and water/stock – using a spoon or chopsticks, mix together in one direction until sticky.

3. Add chopped onion, coriander, spring onion, garlic and ginger paste, spices and mix well. Set aside.

4. Shape dough into a doughnut about 1” in thickness. Divide the doughnut into 2 logs and then split into 20 pieces per log. Flatten, dust with flour and cover with plastic wrap. Roll each ball with a rolling pin, trying to get the edges thinner than the center. Fill with a heaping teaspoon of filling. Gather and pinch it all around, making sure the momo is well sealed.

5. Arrange the momos in the paper lined steamer basket.

6. In a wok, bring about 2 inches of water to a hard boil. Place steamer basket on and steam for 12 minutes.

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Making Sauce:

1. Preheat oven to 220°C. Spray oil over whole tomato and green/red chili, then roast in the pre-heated oven for 20 minutes.

2. Heat roasted mustard oil in a pan, over medium heat. Add cumin seeds – let the splutter.

3. Add the roasted tomato and green chili. Smash them. Add minced ginger, garlic, coriander and spring onion along with spices, salt and peanuts - cook for another 2 minutes. Turn off heat.

4. Set aside to cool. Blend the mixture. Your sauce is ready!