Nepalese momo dumplings

Ingredients:

• 4 cups premium flour
• 1.1 kg of minced chicken thighs
• 1 cup chopped fresh cilantro
• 1 cup chopped onion
• 4 tablespoons crushed garlic
• 4 tbsp. chopped peeled ginger
• 2 tbsp. l. ground cumin
• 1 teaspoon ground cinnamon

Preparation:

1. In a bowl, combine flour with 1.5 cups of room temperature water. Knead the dough thoroughly until it becomes firm but elastic. Cover and let rest for 1 hour.
2. Meanwhile, in a bowl, combine the ground chicken, cilantro, onion, garlic, ginger, cumin, cinnamon, 2 tablespoons salt and 0.5 teaspoon pepper.
3. Cut off 15 grams of dough and form it into a ball. Place the ball on a flat surface and use a rolling pin to roll it into a circle 10 cm in diameter. Repeat with the remaining dough.
4. Spray the steamer with cooking spray.
5. Place 1 tablespoon of filling in the center of the dough circle. Holding it in your left hand, use the thumb and index finger of your right hand to begin pleating the edges of the dough. Using your index finger, pleat and pinch until the edges of the circle meet. This should form a pouch. Place the momo in the prepared steamer. Repeat with the remaining dough and filling.
6. Fill the bottom compartment of a steamer halfway with water and bring to a boil. Place the steamer basket with momos on top and cover tightly with a lid. Steam the momos until tender, 8-9 minutes.