Combine flour and salt in a bowl, mix well. Add sufficient water and knead into a soft dough. Combine minced chicken, spring onions, ginger, green chillies, garlic, soya sauce together and set aside.
Divide dough into sixteen small portions. Shape them into balls and roll out thinly. Put a teaspoon of the filling in the middle. Bring all edges together to the centre, making small tight pleats.
Pinch and twist the pleats to ensure that the momo is closed tightly. Steam in a steamer for about twenty minutes.
Serve hot with tomato-garlic sauce.