Chicken Momo Dumplings Recipe

Chicken Momo Dumplings Recipe brings juicy, spiced chicken wrapped in soft, chewy dumpling dough with a hit of chili and tangy tomato on the side. It suits anyone who loves dumplings, street food, or bold flavor and has about 1 hour to cook. I first learned to fold momos at a tiny Nepali spot in Queens, and my folds still look wonky sometimes, so you are in good company.

Why Make This Chicken Momo Dumplings Recipe at Home

Homemade chicken momos taste fresher, juicier, and more customizable than anything you grab from a takeout menu. You control the spice level, the amount of ginger and garlic, and how thin or thick you like the wrappers.

You also save money and get a fun, hands-on kitchen project that works well with friends or kids. Once you learn the folding technique, you can fill these dumplings with almost anything and turn it into a weekly ritual.

These Chicken Momo Dumplings turned out juicy, flavorful, and totally addictive, just like my favorite Nepali restaurant ★★★★★

Ingredients You Need

You can use store-bought dumpling wrappers or make a simple dough. I list both options so you can choose what fits your time and energy.

For the momo wrappers

• 2 cups all-purpose flour
• ½ teaspoon fine salt
• ¾ cup warm water, plus 1 to 2 tablespoons more as needed

You can also use round dumpling or gyoza wrappers from the refrigerated section. I like Twin Marquis or any thin potsticker wrapper, since they steam nicely and stay tender.

For the chicken filling

• 1 pound ground chicken, preferably thigh meat for extra juiciness
• 1 small red onion, very finely minced
• ½ cup finely shredded green cabbage
• ¼ cup finely chopped scallions (green onions)
• 2 tablespoons finely chopped cilantro
• 1 tablespoon finely grated fresh ginger
• 4 cloves garlic, finely minced or grated
• 1 to 2 green chilies, finely chopped (adjust to your heat level)
• 2 tablespoons neutral oil (canola, avocado, or sunflower)
• 1 tablespoon soy sauce
• 1 tablespoon fresh lemon juice or lime juice
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground black pepper
• ¾ to 1 teaspoon salt, to taste

If you avoid cilantro, use extra scallions and a little parsley. If you do not eat much heat, skip the green chilies and add a pinch of smoked paprika for flavor without the burn.

For the momo dipping sauce

This sauce tastes tangy, spicy, and slightly smoky. It makes the Chicken Momo Dumplings Recipe really shine.

• 3 medium ripe tomatoes, roughly chopped
• 3 to 4 dried red chilies, soaked in hot water 10 minutes
• 3 cloves garlic
• 1 tablespoon roasted sesame seeds or tahini
• 1 tablespoon neutral oil
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• ½ teaspoon sugar
• Salt to taste

You can swap dried chilies with 1 to 2 teaspoons chili paste or sriracha if that sits in your fridge already. Tahini works well when you do not want to toast sesame seeds.

Equipment list

• Large mixing bowl
• Small bowl for dough
• Cutting board and sharp knife
• Rolling pin
• Steamer basket or bamboo steamer with lid
• Parchment paper or lightly oiled steamer trays
• Small bowl of water for sealing dumplings
• Spoon for mixing and filling
• Skillet with lid if you want to pan-fry some momos as potstickers

Tips & Mistakes

• Roll the wrappers thin at the edges and slightly thicker in the center so the bottoms do not tear.
• Keep the dough covered with a damp towel so it does not dry out and crack.
• Do not overfill the momos, or they burst and leak filling into the steamer.
• Seal every dumpling carefully, and pinch out any air pockets so they do not open while steaming.
• Use ground chicken thigh or a mix of thigh and breast so the filling stays juicy, not chalky.
• Mince the vegetables very fine so they blend into the meat and cook evenly.
• Taste a tiny spoonful of filling by microwaving it for 20 to 30 seconds, then adjust salt and spice before you fold all the dumplings.
• Line the steamer with parchment or lightly oil it so the momos do not stick and tear.
• Do not overcrowd the steamer, or the dumplings touch and glue together.
• Serve the momos hot right after steaming, since they firm up and lose some tenderness as they cool.

How to Make Chicken Momo Dumplings Recipe

Mix the dough

1. Add flour and salt to a bowl and stir to combine.
2. Pour in warm water gradually while you mix with your hand or a spoon until the dough comes together.
3. Knead the dough on a lightly floured surface for 6 to 8 minutes until it feels smooth and elastic.
4. Cover the dough with a damp kitchen towel and let it rest for at least 20 to 30 minutes while you prepare the filling.

Prepare the chicken filling

1. Add ground chicken to a large mixing bowl and break it up with a spoon.
2. Add minced onion, shredded cabbage, scallions, cilantro, ginger, garlic, and chopped green chilies.
3. Sprinkle in cumin, coriander, black pepper, and salt, then add soy sauce, lemon juice, and oil.
4. Mix everything with clean hands until the filling looks sticky and well combined, not loose and crumbly.
5. Microwave a teaspoon of filling until cooked, taste it, and adjust salt or spice if needed.

Shape the wrappers

1. Divide the rested dough into 2 equal pieces, then roll each piece into a log about 1 inch thick.
2. Cut each log into small pieces about the size of a large grape or walnut.
3. Roll each piece into a ball, then flatten it slightly with your palm.
4. Use a rolling pin to roll each piece into a small circle about 3 inches wide, with thinner edges and a slightly thicker center.
5. Keep the rolled wrappers under a lightly damp towel so they stay soft while you work.

Fill and fold the momos

1. Hold one wrapper in your non-dominant hand and place about 1 tablespoon of chicken filling in the center.
2. Dip a finger in water and lightly moisten the edge of the wrapper.
3. Start pleating from one side, folding small sections of dough over the filling and pinching them together as you move around the circle.
4. Pull the pleats toward the center and pinch them together at the top to seal, forming a little pouch or half-moon shape.
5. Set each finished momo on a tray and cover with a towel so they do not dry out while you finish the batch.

Steam the Chicken Momo Dumplings

1. Fill your steamer pot with a few inches of water and bring it to a gentle boil.
2. Line the steamer basket with parchment paper and poke a few small holes in the paper, or lightly oil the surface.
3. Arrange momos in the steamer with a little space between each one so they do not touch.
4. Cover and steam over medium heat for 10 to 12 minutes until the wrappers look slightly translucent and the chicken cooks through.
5. Cut one momo in half and check that the filling looks fully cooked and no pink remains.

Make the momo dipping sauce

1. Soak dried red chilies in hot water for about 10 minutes until they soften.
2. Add tomatoes, soaked chilies, garlic, sesame seeds or tahini, soy sauce, lemon juice, sugar, and a pinch of salt to a blender.
3. Blend until smooth and taste the sauce, then adjust salt, lemon, or chili to your liking.
4. Pour the sauce into a bowl and chill it while you steam the momos so the flavors meld.

Optional pan-fried version

1. Heat 1 to 2 tablespoons of oil in a nonstick skillet over medium heat.
2. Place momos in the skillet in a single layer and cook until the bottoms turn golden and crisp.
3. Add a splash of water to the pan, cover with a lid, and let the momos steam for 4 to 5 minutes until the filling cooks through.
4. Remove the lid and cook another minute to crisp the bottoms again, then serve hot with dipping sauce.

Variations I've Tried

I swap ground chicken with ground turkey when I want a leaner option, and I add a teaspoon of extra oil to keep the filling juicy. I also tried a half chicken, half finely chopped shrimp mix, which gave the momos a sweet, bouncy texture that everyone loved.

Sometimes I add finely diced bell pepper and extra cabbage for a more veggie-heavy filling. On cold nights, I drop a few steamed chicken momos into a light chicken broth with scallions and chili oil for a cozy momo soup.

How to Serve Chicken Momo Dumplings Recipe

Serve Chicken Momo Dumplings hot from the steamer with a generous side of the spicy tomato sesame dipping sauce. Add a mild yogurt sauce or plain yogurt on the table if some people prefer less heat. A crisp cucumber salad or simple green salad balances the richness and spice nicely.

You can also pair them with hot chai, iced tea, or a fruity mocktail for a full snack spread. If you host a game night, set up a big plate of momos with different sauces so everyone can mix and match flavors.

How to store

• Store leftover steamed momos in an airtight container in the fridge for up to 3 days.
• Chill the dipping sauce separately in a jar or container for up to 4 days.
• Freeze uncooked momos on a tray until firm, then transfer them to a freezer bag and keep them for up to 2 months.
• Steam frozen momos directly from the freezer for 12 to 15 minutes, or until the filling cooks through.
• Reheat cooked momos in a steamer for 5 to 7 minutes, or pan-fry them with a splash of water and a lid to refresh the texture.