Name: Chicken momos with Nepalese roasted tomato chutney
Prep time: 55 min
Cook time: 55 min
Yield: 6
Ingredients: 250g chicken mince -; ½ red onion, chopped -; 1 garlic clove, chopped -; 2.5cm piece of ginger, peeled and chopped -; 2 green chillies, chopped -; 1 spring onion, chopped -; 3g black peppercorns, crushed -; 1 tbsp coriander, chopped -; ½ lemongrass stalk, lightly bashed and finely chopped -; 25g unsalted butter, melted -; ½ lemon, juiced -; 200g plain flour, plus extra for dusting -; ¼ tsp baking powder -; 3 tbsp cornflour, for dusting -; 2 tbsp mustard or vegetable oil -; ½ tbsp fenugreek seeds -; ½ tbsp black pepper -; 3 garlic cloves, finely chopped -; 2.5cm piece of ginger, peeled and finely chopped -; 3-4 green or red chillies, quartered -; ½ tsp coriander powder -; ½ tsp cumin powder -; ½ tsp garam masala -; ½ tbsp ground turmeric -; 500g tomatoes, finely chopped -; 3 tbsp toasted sesame seeds -; 1 tbsp finely chopped coriander -; squeeze of lemon or lime juice -

Ingredients for - Chicken momos with Nepalese roasted tomato chutney

1. 250g chicken mince

2. ½ red onion, chopped

3. 1 garlic clove, chopped

4. 2.5cm piece of ginger, peeled and chopped

5. 2 green chillies, chopped

6. 1 spring onion, chopped

7. 3g black peppercorns, crushed

8. 1 tbsp coriander, chopped

9. ½ lemongrass stalk, lightly bashed and finely chopped

10. 25g unsalted butter, melted

11. ½ lemon, juiced

12. 200g plain flour, plus extra for dusting

13. ¼ tsp baking powder

14. 3 tbsp cornflour, for dusting

15. 2 tbsp mustard or vegetable oil

16. ½ tbsp fenugreek seeds

17. ½ tbsp black pepper

18. 3 garlic cloves, finely chopped

19. 2.5cm piece of ginger, peeled and finely chopped

20. 3-4 green or red chillies, quartered

21. ½ tsp coriander powder

22. ½ tsp cumin powder

23. ½ tsp garam masala

24. ½ tbsp ground turmeric

25. 500g tomatoes, finely chopped

26. 3 tbsp toasted sesame seeds

27. 1 tbsp finely chopped coriander

28. squeeze of lemon or lime juice

How to cook deliciously - Chicken momos with Nepalese roasted tomato chutney

1 . Stage

First, for the chutney heat the oil in a non-stick pan over a medium-high heat until smoking. Tip in the fenugreek seeds and pepper. Fry for about 20 seconds, being careful not to let them catch. Add the garlic, ginger and chillies, and cook for 30 seconds. Mix the spices with a little water, add to the pan and cook for 1-2 mins more. Add the tomatoes and a pinch of salt and cook until the tomatoes have softened, about 5 mins. Set aside to cool.

2 . Stage

If making your own wrappers, sift the flour and baking powder over a clean work surface. Make a well in the centre, add a good pinch of salt and 50ml water. Mix well with your hands, then add another 50ml water and work it in to make a smooth dough. Knead for 5 mins, then cover and set aside to rest for 30 mins.

3 . Stage

Meanwhile, make the filling. Mix the chicken mince with the other ingredients and ¾ tsp salt.

4 . Stage

Roll the dough out on a lightly floured surface into a long log, about 2.5cm in diameter. Cut into 2.5cm-wide pieces, dust each with flour and flatten into circles. Roll each piece out to a roughly 7.5cm circle, the thickness of a 10p coin. Stack the circles up, dusting lightly with the cornflour between each layer. Cover with a damp cloth.

5 . Stage

Wet the inner edge of a wrapper, put a heaped teaspoon of the filling in the centre and make small folds all the way around the outer edge. Hold the folds together and twist slightly to seal. Repeat the process to use up the filling. Cook the momos in a steamer set to high for 10-12 mins until cooked through.

6 . Stage

Blitz the chutney to a purée using a hand blender. Stir in the sesame seeds, coriander and lemon or lime juice. Serve with the momos.