In a large mixing bowl, combine 200 grams of minced chicken, 1 finely chopped onion, 2 tablespoons of Schezwan sauce, 1 tablespoon of soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, 2 tablespoons of chopped coriander leaves, and salt to taste. Mix well and set aside for 10 minutes to marinate.

In another bowl, mix 200 grams of all-purpose flour (maida) with a pinch of salt and enough water to form a smooth, soft dough. Knead well and let it rest for 15 minutes.

Divide the dough into small equal-sized balls and roll each ball into a thin, round wrapper using a rolling pin.

Place a spoonful of the chicken mixture in the center of each wrapper. Fold the edges of the wrapper to form a pleated pattern, sealing the momos properly.

Grease a steamer basket with oil and place the momos in it, ensuring they don't touch each other.

Steam the momos for 15-20 minutes or until they are cooked through and the wrapper becomes translucent.

Serve hot with Schezwan sauce or any other dipping sauce of your choice.