Add the flour and salt to a large bowl, slowly incorporate the water, then knead for about 5 minutes or until the dough is smooth. Rub the dough ball with a tbsp of sunflower oil and cover the bowl with a damp towel. Let the dough rest until the stuffing is done.
Boil the potatoes in salt water (use a pressure cooker to speed up cooking time). You can tell that they are cooked when they easily slide off a knife that you stick into them.
Preheat the oven to 180°C. Cut the shiitake mushrooms into smaller pieces (of 1 centimeter diameter approximately). Put the mushrooms in an oven dish and add the tomato puree, 1 tbsp soy sauce, the agave syrup and meat seasoning. Mix well and bake for about 20 minutes or until shrunken and sticky.
Thinly slice the cabbage and cut the carrot in short thin strips. Finely chop the onion, garlic and ginger. Heat the sunflower oil in a large frying pan. Add the onion, garlic and ginger together with all the spices. Fry for 2 minutes or until fragrant. Add the cabbage and carrot together with rice vinegar, soy sauce and ketjap manis. Fry until the cabbage is wilted a little but still has some remaining crunch.
Peel the cooked potatoes and mash them roughly with the drained chickpeas so that a few chickpeas stay whole. Mix together the mushrooms, the vegetables and the mash.
Divide your dough into 22 equally sized pieces. Flour your work surface. Take one after the other, roll it into a ball in your hands, roll it to a very thing but not tearing (about 1-2 millimeters thick) round with a rolling pin or glass bottle. Take the flat round into one hand, fill with about 1 tbsp of filling and then pinch them closed. The technique is shown in the images below.
Boil some water and steam the momos for about 20 minutes above the boiling water using a steaming basket. I used bamboo steaming baskets but you could also use other. Make sure you line them with baking paper first so that the momos don't stick.When they are ready they will be nice and shiny.
In the meantime you can prepare the chutney. Just add all the ingredients to a pan and simmer on medium low for about 20 minutes or until the water has evaporated almost completely. Then add everything to a blender with almond milk and sunflower oil and blend until smooth.
Serve the momos warm with the chutney and another container with soy sauce for dipping. Sprinkle with cut chives if you like.