First, start by finely chopping the onions.

Next, wash the spring onions and coriander leaves well and chop them.

Next, take a blender and add the ginger, garlic, and green chilis.

Make a fine paste.

Add all these ingredients into a mixing bowl along with the minced chicken.

Mix them nicely until all the ingredients are incorporated.

Keep this aside and let it rest for about 10 minutes.

For the dough, add flour in a large mixing bowl and salt to taste.

Mix the dry ingredients and then start adding water in small quantities.

Mix the flour continuously until everything starts to come together.

Next, kneed it into a soft yet tight dough ball. This should take around 8-10 minutes.

Cover the dough ball with a damp cloth and set it aside for around 10-15 minutes.

Take a cooking pot or a kadhai and add some butter.

Keep the flame on medium and let the butter heat.

Next, add the minced chicken mix to the butter and start to stir.

Stir continuously until the water from the chicken dries a bit and then add the soy sauce.

Keep stirring for a minute. Then add salt to taste and the black pepper.

Mix everything nicely for two more minutes and transfer the mix into a bowl.

Now, divide the dough into small dough balls.

Take one small dough ball on a rolling board and roll it out into a thin circular shape.

Put the filling into the momo skin and make the shape of your choice while closing it (apply water at the edges to stick it well).

Repeat this process with all the dough balls.

Next, take a momo steamer or an idli steamer and add water.

Brush some oil on the parts where the momos are to be kept for steaming. This will prevent the momos from sticking (you might also use butter paper).

Put the steamer on flame and let the water boil.

When the water starts boiling, put the prepared momos and cover it.

Let it get steamed to perfection and then transfer it straight onto the serving plate.

If possible, brush them with a bit of butter and garnish it with black pepper.