In a large mixing bowl, combine all-purpose flour, salt, and baking powder. Gradually add water while mixing to form a stiff dough. Knead for about 5 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 20 minutes.

Heat a wok over medium heat and add a splash of oil. Sauté the finely chopped onions, garlic, ginger, and chilies for approximately 4–5 minutes until the onions become translucent. Stir frequently.

Add the boiled and minced chicken along with green peas to the wok. Mix everything thoroughly, seasoning with soy sauce, salt, and crushed black pepper. Cook for another 3–5 minutes; then let cool.

Once rested, divide the dough into small portions, roll each into thin circles about 3–4 inches in diameter.

Place a spoonful of the chicken filling in each dough circle. Dampen the edges with water and fold over, pinching to seal tightly.

Set up a steamer with boiling water, arrange momos in a single layer, and steam for 15–20 minutes until the dough is translucent.

Carefully remove the momos from the steamer and serve with peanut chili dipping sauce or your favorite sauce.