Delicious Nepali Momo with Spicy Dipping Sauce

1.In a mixing bowl, combine the all-purpose flour and salt. Gradually add water and knead until you form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

2.In another bowl, mix the ground chicken, chopped cabbage, carrots, onions, garlic, ginger, soy sauce, sesame oil, black pepper, chili powder, cilantro, and lemon juice. Mix well until all ingredients are combined.

3.After the dough has rested, divide it into small balls (about the size of a golf ball). Roll each ball into a thin circle (about 3-4 inches in diameter) on a floured surface.

4.Place a tablespoon of the filling mixture in the center of each dough circle. Fold the edges over the filling and pinch to seal, creating a pleated shape. Make sure there are no gaps to prevent the filling from leaking out during cooking.

5.Prepare a steamer by bringing water to a boil in a pot. Place the momos in a steamer basket lined with parchment paper to prevent sticking. Steam the momos for about 15-20 minutes until they are cooked through and the dough is translucent.

6.While the momos are steaming, prepare the dipping sauce by mixing together the tomato ketchup, chili sauce, vinegar, and sugar in a small bowl. Adjust the spice level according to your taste.

7.Once the momos are done steaming, remove them from the steamer and serve hot with the spicy dipping sauce.