Momo (Dumplings)

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Water
• 1 pound Ground Chicken
• 1 medium Onion
• 1 tablespoon Ginger
• 2 cloves Garlic
• 2 tablespoons Cilantro
• 2 tablespoons Soy Sauce (or tamari)
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Salt

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour and 1 cup of Water. Mix them together until a shaggy dough forms. Turn the dough out onto a clean surface and knead for 5 to 7 minutes, or until the dough is smooth and elastic. Cover the dough with the bowl or a damp cloth and let it rest for 20 minutes at room temperature. This resting period helps the gluten relax, making the dough easier to work with.
2. 2While the dough rests, prepare the filling. In a separate medium bowl, combine the 1 pound of Ground Chicken, 1 medium Onion (finely chopped), 1 tablespoon of Ginger (minced), 2 cloves of Garlic (minced), 2 tablespoons of Cilantro (chopped), 2 tablespoons of Soy Sauce (or tamari), 1 teaspoon of Sesame Oil, and 1/2 teaspoon of Salt. Mix everything thoroughly with your hands or a spoon until well combined.
3. 3Once the dough has rested, divide it into small, equal portions. On a lightly floured surface, roll out each portion very thinly, about 1/16-inch thick. Use a small round cutter or the rim of a glass (about 3 inches in diameter) to cut out circles from the dough. Gather the scraps, re-roll, and cut more circles until all the dough is used.
4. 4Take one dough circle and place about 1 teaspoon of the chicken filling in the center. Moisten the edge of the dough circle with a little water using your finger. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal. You can then pleat the edges for a decorative finish and to ensure a secure seal. Repeat this process with the remaining dough circles and filling.
5. 5Arrange the formed momos in a single layer in a steamer basket lined with parchment paper or lightly oiled (use a bit of the sesame oil if needed, though not listed, it's implied for greasing). Make sure the momos are not touching each other to prevent them from sticking together. Place the steamer basket over a pot or wok filled with about 1 inch of simmering water. Cover tightly and steam over medium-high heat for 15 to 20 minutes, or until the chicken is cooked through and the dough wrappers are translucent and slightly firm to the touch. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Carefully remove the steamer basket from the heat. Let the momos sit for 1-2 minutes before serving. Serve the 15-20 momos hot.

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