Take a bamboo dimsum maker, or the regular idli steamer and fill it with water and heat it over a medium heat.
Divide the momo dough into equal portions, to the size of a lemon.
Take each ball and start rolling it out on a surface. Roll out the dough as thin so that the outer layer of the momo is thin and delicate.
In every flatten dough leaf, add 1 tablespoon of the Chicken Schezwan filling and fold the edges to semi circles and start pleating to give a nice characteristic pleats.
Do the same with all the rest of the dough and filling. Keep the completed Chicken Schezwan momos under a moist cloth to prevent drying.
Grease the steamer with oil or place butter paper before placing Chicken Schezwan momo from prevent sticking.
If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it. Steam the Chicken Schezwan momo for 10 – 15 minutes.
Serve the Chicken Schezwan Momo as a starter before a Chinese meal like American Chop Suey , Chilli Coriander Fried Rice Recipe and Chicken Manchurian Recipe (Gravy) by the side for your sunday lunch.