Start by combining the all-purpose flour and sea salt in a mixing bowl. Gradually add lukewarm water while mixing with your hands until a dough forms. Knead it for about 5-7 minutes on a floured surface until smooth. Cover with a damp cloth and let it rest for about 30 minutes.

While the dough is resting, let’s create that tasty filling! In a large skillet, heat the avocado oil over medium heat. Add the chopped chicken and sauté until cooked through.  Toss in the green onions, minced celery, crushed garlic, cilantro, paprika, ground coriander, and Himalayan salt. Cook for another 2-3 minutes until the veggies wilt. Set aside to cool.

Once your dough has rested, roll it out into a log and cut small pieces (around the size of a golf ball). Flatten each ball into a circle, about 3-4 inches wide. Place a spoonful of your filling in the center of the circle.

To seal the momos, fold the dough over the filling, creating a half-moon shape. Pinch the edges tightly to prevent any filling from sneaking out during cooking. You can get creative and pleat them for a traditional look!

You can choose to steam, boil, or pan-fry your momos. If steaming, use a bamboo steamer lined with parchment paper and steam for about 15-20 minutes.  If pan-frying, heat a little oil in a skillet, place the momos in, add a splash of water, cover, and let them cook until the bottoms are crispy—about 5 minutes.

In a bowl, mix together the olive oil, diced tomatoes, minced garlic, chili, toasted Szechuan peppercorns, ground turmeric, and chopped cilantro. Adjust salt to taste. This sauce is your flavor bomb!

Plate up your steaming hot momos, drench them in that delicious sauce, and serve. Congratulations! You’re not just a cook; you are now the star of your own culinary show.