Boil the chicken, mince it.
Grate garlic and ginger or finely chop them. Or make paste of ginger, garlic and green chilli.
To make the dumpling skin
In a mixing bowl, add the refined flour, salt, baking powder and water; and when the flour looks crumbly, knead to a stiff dough, with water and keep aside for about 20 minutes, covered with a wet cloth, so that the dough doesn't dry out.
For the Chicken Filling
Heat a tablespoon of oil in a wok and add the chopped green chilli, onions, chopped ginger and garlic.
Saute for about 4-5 minutes and add the boiled chicken mince.
Take it off the heat and mix in the soy sauce, salt and black pepper. Be careful while adding salt since the soy sauce also has salt in it.
Divide the dough into equal small portions. Shape them into balls and roll them out thinly, to a circular shape.
Take a dough disk, wet it's edges and place a spoonful of filling of chicken, peas and sauteed veggies in the center, bring the edges together to cover the filling, twist carefully to seal the momos while you work on rolling up the edges artfully for the chicken momos. Repeat the process till all the dough and the filling is used up.
Meanwhile, get a dimsum steamer or dhokla-idli steamer ready and fill it with some water and keep it for boiling. Arrange the momos on the steamer and steam for about 15-20 minutes or till the momos are steamed well.
Serve Chicken Momos along with Peanut Chilli Dipping for an evening snack.
