Mix the 2tbsp of oil and a pinch of salt in the flour.
Then knead the flour into dough with some water.
Keep the dough covered with a damp cloth
Pressure cook the minced chicken with some salt, turmeric powder, ginger-garlic paste. Drain the boiled chicken and keep aside.
Heat oil and add the minced ginger-garlic to it.
Add the sliced onion and fry till it starts becoming pink. Add a pinch of sugar to this.
Next add the chopped spring onions, carrots, cabbage.
Fry till the vegetables are cooked.
Next add the minced chicken and fry for 3-4 mins.
Then add the soya sauce, chilli sauce and tomato sauce and mix well.
Season with salt and white pepper powder.
Take it off the gas and let it to cool.
Next take the dough and make a thin roti out of it. Keep it big.
Take a small bowl with sharp edges and cut out equal shapes from this roti. Please ensure that the cutouts/wrappers are not very small.
For packing hold wrapper on one palm, put one tablespoon of chicken mixture in the center of it and with the other hand bring all edges together to the center, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
You can also put a tbsp of chicken mixture in a small cut out wrapper and fold it in a semicircle by flattening the edges with a fork. Please ensure absolute closure of the stuffed momo.
Heat up a steamer, oil the steamer rack well. (This is critical because it will prevent dumplings from sticking.)
Arrange uncooked MOMOs in the steamer with some space left between them. Close the lid, and allow steaming until the MOMOs are cooked thorough, about 10-15 min.
Take the MOMOs off the steamer, and immediately serve with Garlic chutney.
You can also deep fry the MOMOs before serving them.