Steamed Chicken Momo

Mix ground chicken, red onion, scallions, cilantro, ginger garlic paste, ground cumin, sichuan pepper, salt and vegetable oil until well combined.

Put 1 heaped tablespoon (about 20 g) of momo filling in the middle of each of the dumpling wrappers. Wet the edge, then pleat and pinch the top closed into a little purse.

Steam filled momos on a lightly oiled or lined steamer basket, leaving gaps between them, until the wrappers look glossy and the filling is cooked through.

Serve hot with tomato chutney or chili sauce.