If you want to try a momos recipe beyond the ordinary, then you must try the mokthuk, which combines two of the most beloved elements of Tibetan cooking, momos and thukpa, into a soul-warming bowl. The foundation of a good mokthuk is the stock. Chicken bones are sautéed with onion, carrot, celery, and leeks before water is added, and the whole thing is left to slow-cook on low heat for 30-35 minutes. Because the focus of this momos recipe is the combination of the momos served with the soup, the filling is quite simple. The stuffing has chicken mince, with ginger, garlic, green chillies, some soy sauce, and spring onions. The ingredients are just enough to produce scrumptious momos without overpowering the broth. The half-moon shape of the momo, which is achieved by pleating and sealing them shut on one side, stays true to its Tibetan and Himalayan momo-making traditions. It’s easier to shape than to make the round pleated version. Because the dumplings will be cooked submerged in liquid rather than sitting above it, the dough of the momos recipe should be made slightly thicker, so that the momos do not disintegrate and spill their stuffing when they are cooked in the soup. Roll each disc to a medium thickness rather than tissue-thin for the best results. This mokthuk is slightly special as there is a sauté in the end that enhances its flavour, and also adds the vitamin-rich pak choi right at the end, into the soup. It is served with chilli oil generously and a scattering of fresh coriander.