Make the Dough: Combine the plain flour, salt, and warm water in a mixing bowl, adding more water only if the dough is too dry.
Knead the Dough: Knead the mixture for 5 minutes until it develops an elastic texture.
Rest the Dough: Wrap the dough in cling film and leave it to rest for 20 minutes.
Shape the Dough: Roll the rested dough into a long sausage shape, then cut it into pieces about 1 inch in size.
Roll the Wrappers: Roll each piece into a thin circular wrapper using a rolling pin.
Keep Wrappers Covered: Place the finished wrappers aside under cling film so they do not dry out while the remaining wrappers are prepared.
Mix the Filling: Add the minced chicken breast, coriander, celery, spring onions, garlic, chilli powder, ground cumin, salt, and olive oil to a bowl, then mix thoroughly until the ingredients form a cohesive paste.
Fill the Momo: Place 1 to 2 teaspoons of the chicken mixture in the centre of each wrapper.
Fold the Dumplings: Slowly crease and pinch the wrapper edges around the filling until the entire circular edge is sealed.
Steam the Momo: Arrange the filled dumplings in a steamer and cook for 8 minutes.
Blend the Achaar: Add the tinned tomatoes, deseeded chilli, toasted Szechuan peppercorns, garlic, olive oil, coriander, and ground cumin to a food processor or blender, then blend until combined.
Warm the Sauce: Transfer the blended achaar sauce to a frying pan or microwave and heat it briefly until warmed.
Serve the Momo: Transfer the steamed momo to a plate and serve them alongside the warm achaar dipping sauce.
