C-Momo with Soy and Honey Glaze

In a bowl, combine ground chicken, chopped onion, minced garlic, grated ginger, 2 tablespoons soy sauce, sesame oil, cilantro, salt, and black pepper. Mix well.

Place a wrapper on your palm, add a heaping teaspoon of filling in the center. Fold the wrapper and pinch edges to seal (pleating is traditional). Repeat with remaining wrappers.

Arrange momos in a steamer basket lined with parchment or cabbage leaves (so they don't stick). Steam over boiling water for 10 minutes, covered.

While momos steam, mix 3 tablespoons soy sauce, honey, rice vinegar, and chili flakes in a small bowl. Stir until honey dissolves.

Heat vegetable oil in a large non-stick skillet over medium-high heat. Add steamed momos in a single layer and cook until golden and crispy underneath, about 2 minutes.

Pour the soy-honey glaze over the momos, toss gently to coat. Cook for 1 minute until glaze thickens and clings. Transfer to a plate, garnish with sesame seeds and sliced scallions if desired. Serve hot.