• Soak the dried chillis in hot water for about 30 mins
  
• Wash the chicken breasts throughly and pat dry
  
• Chop them roughly and add it to a food processor  
  
• Pulse 3 times, so that you achieve a nice mince and not a paste 
  
• Add 2 chopped garlic cloves, soya sauce, salt, pepper, spring onions, chilis and coriander. Mix well and leave it to marinate until the time you make the wrappers
  
• Mix the flour, with some salt and oil, and knead it to a smooth dough by gradually adding water
  
• Keep the dough covered with a damp cloth while you roll out the wrappers
  
• Pinch a lemon sized ball of the dough and roll it out thin (until transparent)
  
• Using a round cookie cutter (or anything round) cut the rolled wrapper out (remove the excess)
  
• And place a teaspoon of the minced chicken mixture in it
  
• Apply water* on half the circumference of the circle and pleat. Stick each new pleat with the older ones
  
• Stick the un-pleated side with the pleated one and gently bring the ends of the momos inwards - so as to give it a curved shape
  
• Another shape is the pleated ones. To make this, you have to keep pushing the wrapper from one end and pinching it until you reach the end (check the video link below)
  
• Set a steamer with water to boil and line the perforated section of it with parchment paper
  
• Arrange the shaped momos on it
  
• One batch at a time
  
• Once the water starts boiling, place the momo container (covered) and steam on high heat for 15 minutes
  

To make the chilli chutney

• In a mixer-grinder, add the soaked chillis, vinegar, 2 garlic cloves, salt to taste and water
• Grind to a smooth, fine paste by adding water as and when required 
• Serve the chicken momos, fresh and hot with the chilli chutney and enjoy!