Here is a concise summary of the provided text:
**Title:** Making Chicken Momos at Home
**Summary:**
* **Dough Preparation:**
+ Mix 500g flour, 1 tsp salt, 2-3 tsp oil, and 230-240g water
+ Knead for 3-4 minutes, then rest in the refrigerator for at least 2 hours
* **Filling Preparation:**
+ Combine chicken mince, finely chopped onion, ginger, green chillies, salt, and optional vinegar
* **Assembly and Cooking:**
+ Divide dough into small portions, roll out each thinly
+ Place filling in the center, fold, and seal momos
+ Steam momos for 12-15 minutes over medium flame
* **Result:** Soft, juicy chicken momos, best served with chutney.
Here are the key facts extracted from the text, each with a number and in short sentences:
**Ingredients and Quantities**
1. **Flour:** 500 grams (or 4 cups)
2. **Water:** 230-240 grams (or 1.5 cups)
3. **Salt:** 1 teaspoon (for dough), half a teaspoon (for filling)
4. **Oil:** 2-3 teaspoons (for dough)
5. **Chicken Mince:** 1 part (equal to onion quantity)
6. **Onion:** 1 part (equal to chicken mince quantity), finely chopped
7. **Ginger:** 1 teaspoon, finely chopped
8. **Green Chilli:** Added according to requirement, finely chopped
9. **Green Coriander:** Added for flavor
10. **White Vinegar:** 1 teaspoon (optional)
**Preparation and Cooking**
11. **Dough Resting Time:** At least 2 hours in the refrigerator
12. **Dough Kneading Time:** 3-4 minutes
13. **Filling Ingredients Mixing:** All ingredients mixed well by hand or spoon
14. **Momos Shaping:** Portions cut, rolled, and filled
15. **Steaming Time:** 12-15 minutes on medium flame
16. **Steaming Method:** Momos placed on a steamer, covered, and cooked over boiling water
**Miscellaneous**
17. **Dough Consistency:** Should be a little tight while kneading
18. **Dough Rolling:** Thickness: thicker in the middle, thinner at the sides
19. **Momos Sealing:** Pressed to ensure they do not open during cooking