Nepali-Tibetan steamed chicken dumplings (Momo)

1. Knead the flour with the salt and water into a smooth, elastic dough, cover and rest for 30 minutes.

2. For the filling mix the minced chicken with the very finely chopped onion, spring onions, garlic, grated ginger, coriander, soy sauce, oil and salt. Work well together so it is juicy and sticky.

3. Divide the dough into 30 small balls and roll each into an 8 cm round, thinner towards the edge. Place a teaspoon of filling in the centre and pleat the edges all round to close into a little purse.

4. Put the momos in an oiled steamer basket (slightly apart) and steam covered over rapidly boiling water for 10-12 minutes until the dough turns translucent.

5. Meanwhile, for the achar char the tomatoes and garlic in a dry pan until blackened, toast the dried chillies and Sichuan pepper for 1 minute, then purée everything with the salt and lemon juice.

6. Serve the hot momos with the tomato achar.

Tip: The national snack of Nepal and Tibet, sold on every street corner. Sichuan pepper (timur) gives the achar its characteristic numbing heat. Instead of steaming you can also pan-fry the bottoms (kothey momo).