Chicken Momo

Ingredients

• 1.5 tsp Timur
• 300 g Chicken Thigh
• 20 pcs Momo Wrappers
• 1 pcs Onion
• 8 pcs Garlic
• 35 g Ginger
• 16 g Cilantro
• 1.6666666666666667 tbsp Mustard Oil
• 2 tsp Kosher Salt
• 2 pcs Tomato
• 2 tbsp Sesame Seeds
• 2 pcs Dried Red Chili
• 1 pcs Lime
• 5 tbsp Water

Method

1. In a small skillet over medium heat, roast {tomato} and {dried_red_chili} until blistered and lightly charred, then toast {sesame_seeds} until nutty. Blend with {garlic}, {ginger}, {timur}, {lime}, {kosher_salt}, and a splash of {water} to a thick, spoonable achar. Taste and adjust with more {kosher_salt} or {lime} for a bright, hot finish.
2. In a bowl, combine {chicken_thigh} with {onion}, {garlic}, {ginger}, {cilantro}, {timur}, {mustard_oil}, and {kosher_salt}. Mix vigorously until the filling turns sticky and cohesive; this helps it stay juicy inside {momo_wrappers}.
3. Set out {momo_wrappers} and keep them covered so they do not dry out. Place filling in the center of each wrapper, lightly moisten the edge with water, then pleat and seal firmly, pressing out excess air so the momos do not burst while steaming.
4. Bring water to a full rolling steam in a steamer over high heat. Arrange the momos in a lightly oiled basket without crowding, then steam until the wrappers turn glossy and slightly translucent and the {chicken_thigh} reaches a safe doneness inside. Do not peek at the lid, or the temperature drops and toughens the wrappers.
5. Plate the hot momos straight from the steamer with the achar alongside. Finish with a few drops of {mustard_oil} over the momos and a little extra {cilantro} for freshness, then serve immediately while the wrappers are tender and the filling is juicy.