Combine sifted flour and salt, gradually add lukewarm water, and work into a shaggy dough. Knead vigorously for 8-10 minutes until smooth, firm, and elastic. Wrap in a damp cloth and rest for at least 45 minutes so the gluten relaxes enough to roll paper-thin.

Combine the minced chicken with onions, ginger, garlic, cilantro stems, and chilies. Pour in the melted ghee and soy sauce, then knead the mixture gently by hand for 2 minutes - this emulsifies the fat with the protein so it renders into broth as the momo steams. Chill for 20 minutes to firm up.

Divide the dough into marble-sized portions (about 15g each) and roll into balls. Roll each from the edges inward so the center stays slightly thicker than the paper-thin edges - this supports the filling without forming a doughy knot at the pleat.

Place a tablespoon of chilled filling in the center of each wrapper. Pinch a small fold at the edge, then continue folding clockwise, sticking each new pleat to the last, and twist the top to seal completely - any gap will let the broth leak out during steaming.

Line your steamer with lightly oiled cabbage leaves and arrange the momos with half an inch of space between them. Steam over a rolling boil for 10-12 minutes, until the wrappers turn translucent, plump, and spring back when poked. Serve hot with the Sichuan-chili tomato chutney.