Warm water on a low flame for 1-2 minutes or in a microwave for 45 seconds to 1 minute, or until the water is very warm ((between 110F/43C to 120F/48C).
Add the flour and water to a mixing bowl. Stir using a wooden spoon or your hands to combine. Alternatively, this can be done in a stand mixer with the dough hook attachment on low speed. Continue mixing until all the water is absorbed. If using a stand mixer, remember to scrape down the sides of the bowl until all the flour and water combine.
Remove and place the dough on a counter and knead it for 2 to 3 minutes. You do not need to dust the surface with flour unless the dough is very sticky. The dough is supposed to be slightly tacky, but not sticky.
After a few minutes of kneading, you should get a pretty smooth ball of dough. It need not be a super smooth dough, some dimples on the surface are okay. Place the dough back into the bowl, and cover it with a damp towel to let it rest for 20-60 minutes.
Combine all the ingredients for the chicken filling in a bowl. If the filling is very loose, you can add some extra cornflour. Cling wrap or cover with a lid and store in the refrigerator until the momo wrappers are ready.
Heat oil in a wok or heavy bottomed pan on a high flame. Add ginger and garlic and sauté for 30 seconds or until fragrant. Next add the onion and sauté till they become translucent. Add green chilli, cabbage and carrot, reduce flame to medium high and sauté for 3 minutes. Add soy sauce and sugar and stir to combine. Season with salt and pepper. Remove from flame and keep aside. Remember to cool down the mix before placing it inside the wrapper.
Wrapping and Pleating Momos
Once the dough has rested, take it out of the bowl and knead it a few times. Make a hole in the centre of the dough with your finger. Then use your fingers to stretch out that hole in the centre. Keep stretching out the dough and rotating it until you get a large ring. Keep rolling out the rope until it is about 1 ½ inches in diameter.
Now, cut out smaller pieces of dough, each weighing about 6-7 grams. This is about ½ tablespoon of dough. Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc, about ½ inch in diameter. Lightly dust each disc with flour. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so be sure to make it as thin as you can.
Now place about a tablespoon of the prepared filling in the centre of the rolled out wrapper. Shape and seal the wrappers as shown in the video. In order to ensure that it is properly sealed, apply a little bit of water along the edges with your fingertip.
Prep the steamer by adding water in the bottom container. Place the steamer on a flame and bring the water to a boil. Place the shaped momos in a steamer lined with parchment paper. Ensure that they are not sticking to each other. Cover the lid of the steamer and allow to steam for 6 minutes on a medium flame. Once done, remove from the steamer and serve immediately
Let the dough rest enough. If you don’t have enough time, you can use the dough after it’s rested for 20 minutes, at least. But the dough will be smoother and more springy if you let it rest longer.
Work fast once the momo wrappers are rolled out. They dry out very fast, and it will become difficult to seal the momos later.
The cooking time here is just for reference. Actual cooking time will depend on the heat, the type of stove you use, the size of the momos, and the amount of filling.
Wrapped momos (uncooked) can be kept frozen for up to 2 weeks in an airtight container, separated by parchment paper.