Chicken Vegetable Momo

• ⅔ cup all-purpose flour
• ⅓ cup cornstarch
• salt, to taste
• ⅓ cup hot water
• 2 chicken breast
• 1 green chili
• 3 tbsp onion
• 3 tbsp spring onion
• ¼ cup carrot
• 2 tbsp coriander leaves
• 1 tsp black pepper
• 1 tbsp soy sauce
• salt, to taste
• ½ tbsp unsalted butter
• 1 tbsp garlic
• ½ tbsp ginger
• ½ tbsp unsalted butter
• ½ tbsp oil
• ½ tbsp oil
• ½ cup water
• 2 tbsp oil
• 1½ tbsp garlic
• 1 tbsp chili flakes
• ½ tsp garlic
• 1 tbsp spring onion
• ½ tbsp sesame seeds
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sesame oil
• ½ tsp sugar
• 1 tbsp water
• salt, to taste
• 1 tbsp tomato ketchup

Preparation

1. Step 1
   Mix the all-purpose flour, cornstarch, and salt to taste. Gradually add the hot water and knead into a soft dough. Cover and set aside for 20 minutes.
2. Step 2
   Mince the chicken breast. Add the green chili, onion, spring onion, carrot, coriander leaves, black pepper, soy sauce, and salt to taste. Mix well.
3. Step 3
   Fry the chopped garlic and ginger in unsalted butter for 40-45 seconds. Add this to the chicken mixture along with the remaining butter and mix thoroughly.
4. Step 4
   Roll the rested dough thin and cut into circles. Fill each circle with the chicken mixture, then fold and seal to form dumplings.
5. Step 5
   Brush the steamer with oil. Steam the dumplings for 15 minutes.
6. Step 6
   Alternatively, heat oil and water in a pan. Add the dumplings, cover, and cook for 8-9 minutes. Flip and cook for another 4-5 minutes until crispy.
7. Step 7
   For the sauce, heat oil and fry the chopped garlic until golden brown. Add chili flakes, grated garlic, spring onion, sesame seeds, soy sauce, vinegar, sesame oil, sugar, water, salt to taste, and tomato ketchup. Mix well.
8. Step 8
   Serve the cooked dumplings with the prepared sauce.