Gluten-Free Chicken Momos with Tomato Achar

Instructions

1. 1In a large mixing bowl, combine the 1.5 cups of Gluten-Free All-Purpose Flour and the 0.75 cup of Water. Mix thoroughly with your hands or a spoon until a smooth, pliable dough forms, then cover the bowl with a clean cloth or plastic wrap and let the dough rest at room temperature for 15 minutes to allow the flour to fully hydrate.
2. 2Finely mince the 1 medium Onion, 1 tbsp Ginger, and 2 cloves Garlic. In a separate large mixing bowl, combine the about 450 g Ground Chicken with the minced onion, ginger, and garlic, then add the 2 tbsp Gluten-Free Soy Sauce, 1 tsp Sesame Oil, 0.5 tsp Salt, and 0.25 tsp Black Pepper, mixing all ingredients thoroughly until well combined.
3. 3Roughly chop the 3 medium Tomatoes and 2 small Green Chilies, then transfer them to a blender and blend until a smooth puree forms. In a small, dry saucepan, heat the 1 tsp Mustard Seeds and 0.5 tsp Fenugreek Seeds over medium heat (148.9-162.8°C / 150-160°C) for 1-2 minutes, stirring constantly, until fragrant and slightly darker in color; then add the 0.25 tsp Turmeric Powder and the blended tomato and green chili mixture.
4. 4Bring the achar mixture to a simmer over medium heat (148.9-162.8°C / 150-160°C) and cook for 10-15 minutes, stirring occasionally, until it has thickened and reduced, resembling a sauce; then remove from heat and stir in the 1 tbsp Lemon Juice.
5. 5Divide the rested dough into approximately 20-25 equal portions, then on a clean, dry surface, roll each portion into a thin circle about 7.62-10.16 cm (7-10 cm) in diameter. Place about 1 tablespoon of the chicken filling in the center of each dough circle, then carefully pleat the edges of the dough around the filling to seal the momo, forming a dumpling shape with no exposed filling.
6. 6Fill a large pot with about 2.54-5.08 cm (2.5-5 cm) of water and bring it to a rolling boil over high heat (204.4-232.2°C / 200-230°C). Carefully place the assembled momos in a steamer basket, ensuring they do not touch each other, then place the steamer basket over the boiling water, cover the pot tightly, and reduce the heat to medium (148.9-162.8°C / 150-160°C).
7. 7Steam the momos for 15-20 minutes, or until the dough appears translucent and firm, and the chicken filling reaches an internal temperature of 74°C when checked with a meat thermometer. Carefully remove the hot momos from the steamer basket and serve immediately with the prepared Tomato Achar on the side.

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