Mokthuk

Ingredients

• Readymade momo dough made with 1 cup refined flour
• Crunchy chilli oil to serve
• Fresh coriander sprigs for garnish
• Stock
• 200 grams chicken bones
• 1 tablespoon oil
• 1 medium onion, diced and layers separated
• 1 small carrot, peeled and roughly chopped
• 3 inch celery stick, roughly chopped
• ¼ cup chopped leeks
• 12-15 black peppercorns
• Stuffing
• 200 grams chicken mince (keema)
• ½ tablespoon finely chopped ginger
• ½ tablespoon finely chopped garlic
• 1-2 green chillies, finely chopped
• Salt to taste
• Crushed black peppercorns to taste
• ½ teaspoon dark soy sauce
• 1 spring onion, finely chopped with the greens
• Soup
• 1 tablespoon oil
• 1½ teaspoons finely chopped garlic
• 2 tablespoons finely chopped spring onions
• 1 medium carrot, peeled, vertically halved and thinly sliced
• Salt to taste
• 10-12 pak choy, roughly torn

Method

1. To make the stock, heat oil in a deep pan, add onion, carrot, celery and leeks, mix and saute on high heat for 1-2 minutes.
2. Add chicken bones, mix and sauté on high heat for 2-3 minutes. Add black peppercorns and mix well. Add 5-6 cups water and mix well. Cook till the mixture comes to a boil. 
3. Collect the scum that forms on top of the mixture and discard it. Reduce the heat to medium and continue to cook 30-35 minutes. 
4. To make the stuffing, take chicken mince in a bowl. Add ginger, garlic, green chillies, salt, crushed black peppercorns, dark soy sauce and spring onions and mix till well combined. 
5. Knead the momo dough once, divide into small equal portions and shape each portion into a ball. To make the momo, take a dough ball and roll it into a small thin disc. Stuff with a portion of the chicken mixture and apply some water on the edges, lightly fold to shape it like a half moon, pleat one side and press on to the other side to seal. 
6. Heat oil in a deep non-stick pan. Add garlic and spring onions and mix well. Add carrot, mix, and saute on high heat for 1-2 minutes.
7. Strain the stock directly into the pan and mix well. Add salt, mix and cook till the mixture comes to a boil. 
8. Gently slide in the momos and cook for 8-10 minutes on medium heat. 
9. Add pak choy, mix and cook for 2-3 minutes. Transfer into serving bowl, drizzle crunchy chilli oil and garnish with fresh coriander sprigs. Serve hot.