Mix together water and flour. Knead for about 3-4 minutes. The dough should not be sticky it should be a bit tacky. You shouldn't need to flour the surface.

Once the ball of dough is smooth, place in a bowl and cover with plastic wrap and let rest for 40 minutes.

After 40 minutes take dough out and knead a few more times.

Roll dough into a rope and cut into small pieces. I divide into 4, then divide each quarter into 8 pieces. Make sure to cover up dough you are using because it dries up quickly. I typically cover dough I am not working on with damp paper towel or damp kitchen town.

Roll each piece of dough into a ball then using a rolling pin, roll balls out very thin, brush with some flour to prevent rolling pin from sticking.

Work quickly to roll and fill as dumpling wrappers form a crust quickly. I typically only roll out about 3 dumpling wrappers, fill three and then move on to the next set.

In a bowl, add ground chicken, cilantro, red onion, scallions, garlic, ginger, turmeric, chili powder, garam masala, salt, ghee and oil. Put on gloves and mix well or mix my hand.

To test for seasoning, take a tiny bit of filling and place on plate. Microwave for about 20 seconds until cooked and taste and adjust salt if necessary.

Fill a small bowl with water.

Take a tablespoon of your ground chicken filling and place in the middle your dumpling wrapper.

Dumplings may be frozen at this point and steamed at a later date or they can be cooked immediately.

Fill a pot with a bit of water and bring to a boil. Line your steaming basket with cabbage leaves and momos on top. Steam the momos in batches for 12-15 minutes, until the wrapper becomes slightly translucent.