Chicken Momos Recipe

I recently gave this Chicken Momos Recipe a second shot at home—and let me tell you, it turned out better than I imagined! I’ve always loved dumplings, but this time I followed my instincts, made a few tweaks, and the results were delicious.

If you’re looking for a flavorful snack that’s healthy, juicy, and totally satisfying, this one’s for you. Plus, the cashew chicken recipe I made earlier gave me confidence in using Asian flavors more boldly, and it definitely helped here.

These chicken momos are steamed, soft, and filled with a mix of juicy chicken, fresh herbs, and a spicy homemade chutney that doesn’t overpower with garlic. Whether you’re a beginner or someone trying to improve their momo-making game, this article will guide you step-by-step.

Additional Tips for Making This Recipe Better

Once I got the hang of rolling and sealing momos, I realized there are a few small changes that can make a big difference in taste and texture. Here’s what I learned along the way:

• Use freshly minced chicken instead of store-bought frozen mince. It’s juicier and gives a better bite.
• Don’t overfill the wrappers—this makes it easier to seal and prevents them from tearing during steaming.
• Thin out the edges of the dough circle more than the center. This avoids overly chewy bites once steamed.
• Steam them in batches with a little space between each momo. Crowding the steamer can lead to soggy dumplings.
• Grease the steamer tray lightly before placing the momos—trust me, this avoids sticky disasters.
• Let the dough rest at least 20 minutes before rolling—it softens up and becomes easier to work with.

Try These Tasty Variations of Chicken Momos

Want to put your own spin on this recipe? There are several ways to tweak it while still keeping that classic momo magic alive.

• Dairy-Free Option: This recipe is already naturally dairy-free!
• Add Veggies: Add finely shredded cabbage or carrots to the chicken filling for more crunch and fiber.
• Spice It Up: Mix in chili oil or schezwan sauce if you love your momos fiery.
• Make It Gluten-Free: Use gluten-free flour like rice or millet flour for the dough.
• Flavor-Boosting Herbs: Add Thai basil or mint along with coriander for a fresh twist.

You can also explore salad recipes to pair with momos, especially Asian-style slaw or cucumber salads for a refreshing side dish.

Essential Kitchen Tools You’ll Need

Before you dive in, gather these tools to keep the process smooth and easy:

• Mixing Bowl – For kneading the dough and mixing filling.
• Steamer – To perfectly steam the momos to soft, juicy perfection.
• Rolling Pin – For flattening the dough evenly.
• Knife & Cutting Board – To finely chop veggies and herbs.
• Small Pan – For preparing the momo chutney.
• Spoon – For filling and shaping the momos easily.

How to Serve Chicken Momos Like a Pro?

Presentation can take your homemade momos from basic to restaurant-style. Here are a few easy tips to serve them beautifully:

• Serve momos hot and fresh right out of the steamer.
• Place them on a banana leaf or wooden plate for a street-style look.
• Add a bowl of momo chutney in the center for dipping.
• Garnish with fresh coriander leaves or sesame seeds.
• You can also pair these with a warm Chicken Tortilla Soup Recipe for a cozy meal combo.

How to Store Your Chicken Momos?

Want to save some for later? Here’s how you can keep your leftovers fresh and tasty:

Restoring

Store uncooked momos in an airtight container in the fridge for up to 1 day. Sprinkle a bit of flour so they don’t stick.

Freezing

Freeze raw momos on a tray first, then transfer them to a zip-lock bag. They’ll last up to 2 months in the freezer.

Reheating

Steam refrigerated or frozen momos again for 6–8 minutes until hot. Avoid microwaving—they turn rubbery.

Why You’ll Love This Recipe?

Here’s why this Chicken Momos Recipe will become one of your go-to favorites:

• Easy to Make at Home: Once you get the rolling and folding right, you’ll want to make these again and again.
• Customizable Filling: You can easily switch the chicken for tofu, paneer, or mixed veggies.
• Healthy & Steamed: Unlike fried snacks, these are light and low on oil.
• Perfect Party Food: They look great and impress everyone at the table.
• Pairs with Everything: Momos go well with soups, slaws, or even just a chilled drink.

More Details to Help You Master the Recipe

This momo recipe uses simple pantry ingredients, yet gives that authentic taste. Here’s a bit more info to help:

• The dough should be soft but not sticky. A little oil helps in rolling it smoother.
• The filling should not be watery. Drain excess liquid from the chopped onions if needed.
• Don’t skip the resting time—it improves both the dough and the flavor of the filling.
• You can also pan-fry leftover steamed momos with a little oil to turn them into crispy delights.
• The momo chutney is a star on its own—make extra and store it in the fridge for up to a week!

Nancy

Chicken Momos Recipe

Chicken Momos are soft steamed dumplings filled with flavorful minced chicken and spices. These little delights are a must-try if you love Asian-style comfort food. This version skips raw garlic and uses a flavorful chutney with cooked garlic for a mellow, tasty dip. After a few tweaks and trials, this recipe brings out perfectly balanced flavors with every bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Servings: 2

Course: Snack

Calories: 180

Ingredients Method

Ingredients

  

• For the Dough
• 1 cup all-purpose flour – use fresh flour to make the dough pliable and easy to shape
• ½ tsp salt – helps balance the flour’s bland taste
• Water – add slowly to knead a soft smooth dough
• 1 tbsp oil – makes the dough silky and easier to work with
• Extra oil – for greasing hands and dough surface
• For the Chicken Filling
• ¼ cup minced chicken – fresh finely minced chicken gives the best texture
• 1 onion finely chopped – adds crunch and sweetness
• 1 green chili finely chopped – gives a slight heat
• 3 tbsp chopped coriander leaves – adds freshness
• 1 tbsp soy sauce – adds umami to the filling
• 1 tsp hot sauce – adds a spicy note
• 1 tsp vinegar – lifts flavors with acidity
• A pinch of crushed black pepper – gives a mild kick
• Salt – to taste balance the sauces and meat
• For the Momo Chutney No Raw Garlic
• 1 tsp oil – for sautéing
• 2 garlic cloves finely chopped – sautéed to mellow the flavor
• ¼ tsp chili flakes – adjust for heat preference
• 1 tsp soy sauce – deepens the flavor
• 2 tbsp hot sauce – adds heat and tang
• ¼ cup tomato ketchup – gives sweetness and thickness
• 1 tsp vinegar – sharpens the overall taste
• ¼ cup water – to adjust the consistency
• Salt – just a pinch to enhance the flavors

Method

 

1. In a mixing bowl, combine flour and salt. Gradually add water, a little at a time, and knead until the dough becomes smooth and soft. Once kneaded well, coat it lightly with oil to prevent dryness. Cover and set it aside to rest while you prepare the filling. Resting the dough helps in easier rolling and better texture.
2. Take a bowl and mix together minced chicken, chopped onion, green chili, coriander, soy sauce, vinegar, hot sauce, black pepper, and salt. Make sure everything is mixed evenly. This juicy filling forms the core flavor of the momo. The sauces give depth, while the coriander brings freshness to every bite.
3. Knead the rested dough again for a minute and pinch out small pieces. Roll each into a thin circle, making the edges thinner than the center. Place a spoonful of the filling in the center. Carefully fold and seal the edges, shaping them into a half-moon or pleated dumpling. Make sure the edges are sealed well to prevent leaking during steaming.
4. Boil water in your steamer pot. Lightly grease the steamer plate with oil to prevent sticking. Place the momos on the tray, leaving space between each one. Cover the steamer and let the momos steam for 12 minutes. When done, the wrappers will look slightly transparent and firm. Remove and place them on a serving plate.
5. Make Momo Chutney
6. In a small pan, heat oil and sauté the chopped garlic till lightly golden. Add chili flakes, soy sauce, hot sauce, ketchup, vinegar, salt, and water. Stir well to combine. Let it simmer for about 2 minutes until the sauce thickens slightly. This cooked chutney is tangy, spicy, and smooth without the sharpness of raw garlic.