n 1. In a bowl add all purpose flour, salt, 1 teaspoon oil and mix well. Add water slowly and mix to make a medium stiff soft dough. Knead well and keep a side for 15 - 20 mins.nn  nn  nn 2. In another bowl mix all the other ingredients with the ground chicken/pork. Set this mixture aside for 10 - 15 mins.nn  nn 3. To make the momos, take the dough and make large lemon sized balls. Using a rolling pin roll them thinly. nn  nn 4. After you have rolled out the dough, cut it into little circles (around 3 inch diameter) for each momo using round shaped cutter.nn  nn 5. Alternatively you can make individual circles using small dough balls.nn  nn 6. There are many, different choices for momo shapes. For this recipe, I used the half-moon shape.nn  nn 7. For this  you begin by holding the flat circular dough in your left hand and putting a tablespoon of the chicken filling in the middle of the dough. Then you have to fold your circle of dough in half, covering over the filling. Now press together the two edges of the half circle so that there is no open edge in your half circle, and the filling is completely enclosed in the dough. Start at one tip of the half-moon, and fold over a very small piece of dough, pinching it down. Continue folding and pinching from the starting point, moving along the edge until you reach the other tip of the half-moon.nn  nn 8. For steamimg the momos,  boil water in a large steamer. Oil the steamer plate slightly before putting the momos in,  then place as many as you can without touching each other. Steam the momos for about 10 - 12 minutes. nn  nn 9. Serve them  hot with tomato chutney/ green chutney/ tomato garlic sauce. nn  nn  nn  nn  n