Chilli Chicken Momos

Ingredients

• 500 grams chicken mince (keema)
• Momo dough made using 1 cup refined flour
• Salt to taste
• Crushed black peppercorns to taste
• 1 tablespoon finely chopped ginger
• 1 tablespoon finely chopped garlic
• 2-3 green chillies, finely chopped
• 2 spring onion bulbs, finely chopped 
• 1 teaspoon soy sauce
• 2 tablespoons chopped spring onion greens + for garnish 
• Oil for greasing
• Sauce
• 1½ tablespoons oil
• 2 teaspoons finely chopped garlic
• 1 teaspoon finely chopped ginger
• 2-3 green chillies, slit
• 1 small onion, sliced
• 1 small green capsicum, thinly sliced
• 2 teaspoons soy sauce
• 1 teaspoon red chilli sauce
• Salt to taste
• Crushed black peppercorns to taste
• 1¼ cups chicken stock
• 1½ tablespoons corn flour slurry

Method

1. Take chicken mince in a large bowl, add salt, crushed black peppercorns, ginger, garlic, green chillies, spring onion bulbs, soy sauce and spring onion greens and mix till well combined.
2. Roll out the dough into a large thin disc. Cut out roundels with a cookie cutter. 
3. To make each momo, take a roundel, place a portion of the chicken mixture in the centre, apply some water on the edges, and shape the momo as desired.  
4. Heat sufficient water in the lower half of a steamer. Lightly grease the basket. Arrange the momos in the steamer basket and steam for 8-10 minutes.
5. Meanwhile, to make the sauce, heat oil in a pan, add garlic and ginger, mix well and saute for 1-2 minutes. Add green chillies and mix well.
6. Add onion and green capsicum, mix and sauté for 1-2 minutes. Add soy sauce and red chilli sauce and mix well. Add salt, crushed black peppercorns and chicken stock, mix well and cook for 1-2 minutes.
7. Add corn flour slurry, mix well and cook for 1-2 minutes
8. Add the momos and mix gently till the momos are well coated with the sauce. 
9. Transfer into a serving bowl, garnish with spring onion greens and serve hot.