To begin, prepare the dough. In a large bowl, mix the flour and salt. Slowly add water while kneading with your hand or a dough hook until a firm yet pliable dough forms. Cover with a damp cloth and let it rest for at least 30 minutes.

While the dough rests, prepare the filling. In a mixing bowl, combine the minced chicken with chopped onion, spring onion, garlic, ginger, coriander, and soy sauce. Sprinkle in the cumin, ground coriander, turmeric, salt, and pepper. Drizzle the oil and mix thoroughly by hand to incorporate all flavours evenly.

Return to the dough and divide it into small portions. Roll each piece into a smooth ball, then flatten each into a disc. Use a rolling pin to form thin circles approximately 3 inches in diameter. Ensure the edges are slightly thinner than the centre for easier sealing.

Place a teaspoon of filling in the centre of each wrapper. Begin pleating from one side, folding towards the centre while pinching to seal. Practice makes perfect here, so take your time to ensure each dumpling is well sealed to avoid leaks during steaming.

Lightly oil a steamer tray or line it with parchment to prevent sticking. Arrange the momos so they are not touching each other, allowing room for expansion during steaming. Cover with a lid and set aside.

Fill the base of your steamer or a large pot with water and bring it to a rolling boil. Once boiling, place the steamer basket over the water, ensuring the momos are not submerged. Cover and steam for 12 to 15 minutes until the wrappers appear translucent and slightly glossy.

While the momos steam, prepare the dipping sauce. Blend tomatoes, soaked chillies, garlic, toasted sesame seeds, and salt until smooth. Add lemon juice and taste for balance. The sauce should be tangy, slightly spicy, and fragrant.

Once the momos are cooked, remove the steamer basket and let them rest for a minute before serving. This helps firm up the wrappers and prevents tearing when picked up.

Serve the momos warm on a shallow plate. Spoon the chutney on the side or serve in a small dipping bowl. Optionally, garnish with extra coriander or a dash of chilli oil for added punch.

Conclude by enjoying momos with your hands or chopsticks for an authentic experience. Encourage dipping generously into the sauce and sharing them communally. For variation, accompany with pickled radish or a light broth on the side.