Prep all ingredients.

Boil and mince the chicken.

Boil the green peas.

Grate or finely chop garlic and ginger.

Make the dumpling skin: In a mixing bowl, add flour, salt, baking powder, and water. Knead to a stiff dough and let it rest for 20 minutes covered with a wet cloth.

For the chicken filling: Heat oil in a wok and add chopped green chili/red chili, onions, ginger, and garlic. Saute for 4-5 minutes.

Add the boiled chicken mince and boiled peas; mix well till combined.

Take it off the heat and mix in the soy sauce, salt, and black pepper.

Divide the dough into equal small portions. Shape them into balls and roll them out thinly to a circular shape.

Take a dough disk, wet its edges, and place a spoonful of filling in the center. Bring the edges together to cover the filling and twist to seal the momos.

Repeat the process until all dough and filling are used up.

Prepare the steamer: Fill the steamer with water and keep it for boiling.

Arrange the momos on the steamer and steam for about 15-20 minutes or until the momos are steamed well.

Serve the Chicken Momos hot with Peanut Chilli Dipping.