I used to think momos were one of those things you could only get right from a tiny street cart or a hole-in-the-wall spot with no menu in English.
Then I made a batch in my own kitchen, and honestly? I haven’t ordered them out since.
These little chicken-stuffed dumplings are juicy, packed with ginger and garlic, and steamed until the wrapper turns just barely see-through. They’re the kind of thing that looks fancy on a plate but is genuinely simple to pull off, even on your first try.
Grab a napkin. This one’s going to make you hungry fast. 🥟
Recipe at a Glance
| Detail | Info |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 15 minutes |
| Total Time | 1 hour |
| Yield | About 24 momos |
| Difficulty | Easy-ish, but a little hands-on |
| Best For | Weeknight dinner, party appetizer, freezer stash |
What You’ll Need
For the dough:
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1/2 teaspoon salt
- 1 teaspoon oil
For the filling:
- 1 pound ground chicken
- 1/2 cup finely chopped cabbage
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons chopped cilantro
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 green chili, finely chopped (optional, but I always add it)
For the dipping sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon sugar
Tools You’ll Need
- Large mixing bowl
- Rolling pin
- Steamer basket (bamboo or metal, both work great)
- A pot that fits your steamer
- Sharp knife and cutting board
- Small bowl for the sauce
- Parchment paper or cabbage leaves for lining the steamer
How to Make Chicken Momos
Step 1: Make the dough. In a large bowl, mix the flour and salt. Slowly add warm water while stirring, then knead for about 5 minutes until you get a smooth, soft dough. Cover it with a damp towel and let it rest for 10 minutes.
Step 2: Mix the filling. In a separate bowl, combine the ground chicken, cabbage, onion, garlic, ginger, cilantro, soy sauce, sesame oil, salt, pepper, and chili. Mix until everything is well combined. Cover and pop it in the fridge while you roll out the dough.
Step 3: Roll the wrappers. Divide the dough into small balls, about the size of a walnut. Roll each ball into a thin circle, roughly 3 inches wide, keeping the center slightly thicker than the edges.
Step 4: Fill and fold. Place about a tablespoon of filling in the center of each wrapper. Pleat the edges and pinch them together at the top to seal. Don’t stress about making them perfect. Even the slightly lopsided ones taste amazing.
Step 5: Steam. Line your steamer with parchment paper or cabbage leaves. Arrange the momos with a little space between each one. Steam over boiling water for 12 to 15 minutes, until the wrappers turn slightly translucent and the filling is cooked through.
Step 6: Make the sauce. While the momos steam, whisk together the soy sauce, rice vinegar, chili garlic sauce, sesame oil, garlic, and sugar in a small bowl.
Step 7: Serve. Serve the momos hot, straight out of the steamer, with the dipping sauce on the side.
Pro Tips
1. Don’t skip the resting time on the dough. Ten minutes of rest makes it way easier to roll thin without it snapping back on you.
2. Keep the filling cold until you’re ready to use it. Cold filling holds its shape better, and it’s way less messy to work with when folding.
3. Roll the edges thinner than the center. This is the trick that keeps your momos from getting doughy on the outer seam. The center holds more filling, the edges seal up cleanly.
4. Grease your steamer before adding the momos. A light brush of oil (or a cabbage leaf underneath) stops them from sticking like glue.
5. Don’t overcrowd the steamer. These little guys puff up as they cook. Give them breathing room, or they’ll fuse together into one giant dumpling blob. 😅
Substitutions and Variations
- No ground chicken? Ground turkey or ground pork both work beautifully here.
- Want a vegetarian version? Swap the chicken for finely chopped mushrooms, tofu, or a mix of shredded veggies.
- Gluten-free? A 1:1 gluten-free flour blend can work for the wrapper, though the texture will be slightly less stretchy.
- No fresh chili? A pinch of red pepper flakes or a dash of hot sauce gets you close.
- Steaming isn’t your thing? Pan-fry the bottoms in a little oil for a few minutes, then add a splash of water and cover, for crispy pan-fried momos instead.
Make-Ahead Tips
Momos freeze really well, which honestly makes them one of my favorite things to batch cook.
- Fold your momos, then freeze them uncooked on a tray until solid.
- Once frozen, transfer them to a freezer bag. They’ll keep for up to 2 months.
- Steam straight from frozen. Just add 3 to 4 extra minutes to the cook time.
Additional Details
Nutritional breakdown (per momo, approximate): Around 45 calories, 3g protein, 5g carbs, and 1.5g fat. Numbers will shift a bit depending on your exact filling ratio.
Meal pairing suggestions: Momos pair really well with a simple cucumber salad, a hot bowl of noodle soup, or even just a cold glass of iced tea on the side.
Time efficiency tip: Make the filling and dough a day ahead and store them separately in the fridge. Rolling and folding goes twice as fast when you’re not also mixing.
Leftovers and Storage
Cooked momos keep in the fridge for up to 3 days in an airtight container.
To reheat, steam them again for a few minutes rather than microwaving, since the microwave tends to make the wrapper chewy instead of soft.
Uncooked momos, as mentioned above, freeze beautifully for up to 2 months.
FAQ
Can I bake momos instead of steaming them? You can, though the texture changes quite a bit. Baking at 400°F for about 15 minutes gets you a firmer, slightly drier dumpling that’s closer to a baked bun than a classic momo.
Why did my dough crack while rolling? This usually means the dough didn’t rest long enough, or it’s a touch too dry. A few extra minutes of rest and a small splash of water usually fixes it.
What’s the difference between momos and dumplings? They’re close cousins. Momos come from Nepal and Tibet and tend to use a simpler, unleavened dough with a distinct pleated fold, while dumplings cover a much wider family across many cuisines.
Can kids help make these? Definitely, folding is a fun, low-mess task once the filling is portioned out. Just handle the raw chicken parts yourself.
My filling is watery. What went wrong? Cabbage releases a lot of moisture as it sits. Try salting it first, letting it sit for 10 minutes, then squeezing out the excess liquid before mixing it into the filling.
Wrapping Up
Once you’ve folded your first momo, you’ll get the hang of the rest fast, and there’s something genuinely satisfying about pulling a tray of them out of the steamer knowing you made every single one from scratch.
Give this recipe a try this week, then come back and drop a comment below. I’d love to hear how yours turned out, what fillings you tried, and any questions you’ve got along the way.
