In a large mixing bowl or dough kneading plate, combine the all-purpose flour, salt (to taste), and baking powder. Gradually add water as needed and knead everything together to form a stiff dough. Once the dough is ready, cover it and let it rest for at least 30 minutes. This step is important for making the wrappers pliable and easy to shape later.

Heat 1 tablespoon of refined oil in a saucepan over medium flame. Add the diced onion and minced garlic, sautéing until both are soft and fragrant. Then add the chopped chicken and cook on high heat until the chicken is almost cooked through but still tender (do not overcook). Remove from heat and stir in the light soy sauce, vinegar, ground black pepper, and a little extra salt if needed. Allow the filling to cool before using.

After the dough has rested, divide it into smaller balls. Roll each ball out into thin, translucent circles (about 4-5 rounds). Take each wrapper, moisten the edges lightly with water, and place a spoonful of chicken filling (from Step 2) in the center. Carefully bring the edges together and twist to seal, forming a tight dumpling. Repeat this process for all the wrappers.

Place the shaped momos into a steamer lined with parchment or greased lightly to prevent sticking. Steam the momos over medium flame for about 10 minutes or until the dough becomes slightly translucent and the filling is fully cooked. Once steamed, let them cool slightly before proceeding. I always make sure not to overcrowd the steamer so the momos cook evenly.

Heat the remaining refined oil in a wok or deep pan over medium-high flame. Once the oil is hot, carefully slip the steamed momos (from Step 4) into the hot oil and deep-fry until they turn crispy and golden brown on all sides. Remove the momos onto a kitchen napkin to drain any excess oil. Serve the fried chicken momos hot with spicy chutney! For extra crispiness, I like to let the momos cool for a minute before frying them.