Momos with Tomato Achar

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 tsp neutral oil
• 1/4 tsp salt
• 1 lb ground chicken thigh
• 1 cup finely minced onion
• 1/2 cup finely chopped scallion
• 1 tbsp grated ginger
• 1 tbsp minced garlic
• 2 tbsp chopped cilantro
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp black pepper
• Salt
• 2 tomatoes
• 4 tbsp sesame seeds, toasted
• 2 dried red chilies
• 1 fresh green chili
• 2 cloves garlic
• 1/4 cup water
• Juice of 1/2 lime

Before you cook

• Knead the flour, salt, oil and warm water together for 6 minutes into a smooth dough.
• Cover the dough and let it rest for 20 minutes.
• Mix the ground chicken with the onion, scallion, ginger, garlic, cilantro, soy sauce, sesame oil, pepper and a pinch of salt until sticky.
• Cover the filling and chill it for 15 minutes.
• Char the tomatoes and dried chilies in a dry skillet over high heat until blistered and blackened in spots.
• Toast the sesame seeds in the same dry skillet until fragrant.

Steps

1. Blend the charred tomatoes and chilies with the toasted sesame seeds, garlic, cilantro, water, lime juice and a pinch of salt into a coarse sauce, then set it aside.
2. Divide the rested dough into 20 small balls and roll each one into a thin round about 3 inches across.
3. Spoon about a teaspoon of filling into the center of each round.
4. Pleat the edges of the dough around the filling and pinch the top closed into a sealed pouch.
5. Lightly oil a steamer basket and arrange the momos inside without letting them touch.
6. Steam over high heat for 11 minutes until the wrappers are translucent and the filling is cooked through.
7. Serve hot with the tomato achar for dipping.