Chicken momos

Method

1. To make the dough, mix the flour and the ¼ tsp salt in a large bowl, then make a well in the centre. Pour in 175ml cold water and mix with a wooden spoon until you have a shaggy but well-combined dough, adding a little extra water if necessary. Turn out onto a lightly floured surface, bring together with your hands and knead for 5 minutes or until smooth and elastic. Shape into a ball and wrap in cling film. Set aside for 20 minutes to rest.
2. Meanwhile, mix the chicken, shallots, coriander, garlic, ginger and lemongrass in a bowl (see make ahead). Oil a large baking sheet.
3. Divide the dough into 30 tablespoon-size balls (17-20g each) and flatten with the palm of your hand, then roll out to 10cm circles on a lightly floured surface. Holding a dough disc in the palm of one hand, put 1 tbsp (about 25g) of chicken mixture in the centre. Dip a finger in water and wet the edges of the pastry. Bring the edges together to enclose the filling, folding in and pinching to seal like a little money bag. Put on the prepared sheet and cover with a clean, damp tea towel. Repeat with the remaining dough and filling until everything is used up.
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5. Bring a pan of water to the boil and top with a bamboo steamer or steamer insert, lined with oiled baking paper (see tips). Put the momos, in batches, into the steamer, cover with a lid and cook for 10 minutes until cooked through. Transfer to a serving tray and leave to cool slightly before serving – they will be dangerously hot in the middle if you don’t let them cool a bit.
6. Meanwhile, mix together the fish sauce, rice vinegar, lime juice and sugar, then put in a bowl and add the spring onion. Serve with the momos.