In a bowl, mix chicken with soya sauce, grated onion, grated ginger, salt and pepper.

Layer one wrapper on a chopping board and brush water on the edges. Spoon a little bit of the chicken mixture at the center and then fold it in half. Seal by pressing the edges firmly. You could also create textured edges by pinching the edges and folding it. I don’t really care too much about the shape as long as it’s filled properly. Once you are done filling the wanton wrappers, layer the dim sums in a tray and cover it with a kitchen cloth.

Pick a saucepan, which is big enough to place the steam basket on top for steaming. Pour 4 cups of water, along with tied up cilantro leaves and chicken bouillon. Bring it to a boil and then bring down the heat to medium.

Line the steamer baskets with parchment paper and place the momos. Place the steamer basket on top of the saucepan and increase the heat to high. Steam it for 4 minutes. Once done, carefully take it off and serve immediately with chili sauce and garlic chili oil.