Chicken Manchurian Momos

Ingredients

• 200 grams chicken mince (keema)
• Momo dough made with 1 cup refined flour (maida)
• 1 small carrot, grated
• 100 grams finely shredded cabbage
• 2 spring onions, chopped with greens
• 1 inch ginger, finely chopped
• 1-2 green chillies, finely chopped
• 1 teaspoon soy sauce
• Crushed black peppercorns to taste
• Salt to taste
• Oil for greasing
• Manchurian sauce
• 2 tablespoons oil
• 1 tablespoon finely chopped garlic
• ½ tablespoon finely chopped ginger
• 1 spring onion bulb, finely chopped
• 1½ tablespoons red chilli sauce
• 1 teaspoon soy sauce    
• 2 teaspoons Schezwan sauce
• Salt to taste
• Crushed black peppercorns to taste
• 1 cup chicken stock
• 2 tablespoons corn flour slurry
• Diagonally sliced spring onion greens for garnish

Method

1. Take chicken mince in a bowl. Add carrot, cabbage, spring onions, ginger, green chillies, soy sauce, crushed black peppercorns and salt and mix well.
2. Divide the dough into 16 equal portions and shape each portion into a ball. 
3. To make a momo, slightly flatten each dough ball and roll it into a small thin disc. 
4. Stuff each disc with a portion of the chicken mixture, apply some water on the edge. Pleat and press the edges. Bring the pleats to the centre and pinch to seal. This is a momo.
5. Heat sufficient water in a steamer. Grease the steamer basket with some oil and arrange the momos on them. Cover and steam for 15-20 minutes.
6. To make the Manchurian sauce, heat oil in a non-stick wok, add garlic, ginger and spring onion bulb, mix and sauté for 1 minute on high heat. 
7. Add red chilli sauce, soy sauce ad Schezwan sauce and mix well. Add salt and crushed black peppercorns and mix well.
8. Add chicken stock and mix. Let the mixture come to a boil.
9. Add corn flour slurry, mix and cook till the mixture thickens. 
10. Transfer the prepared sauce into a shallow serving bowl. Arrange the momos over it and garnish with spring onion greens. Serve hot.