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Chicken Momos Recipe - Simple, Juicy, and Full of Flavor

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the dough: 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup warm water (plus a little extra if needed)
  • 1 teaspoon oil (optional, for a softer dough)
  • For the chicken filling: 1 pound (450 g) ground chicken (thigh meat preferred for juiciness)
  • 1 small onion, very finely chopped
  • 1 cup finely shredded cabbage (squeeze out excess moisture)
  • 3 scallions, finely sliced
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 1–2 green chilies, finely chopped (optional)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground white or black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1 tablespoon neutral oil (to keep the filling moist)
  • For the momo chutney (optional but recommended): 2 tomatoes, halved
  • 4–6 dried red chilies (soaked) or 1–2 fresh red chilies
  • 3 cloves garlic
  • 1 tablespoon sesame seeds or roasted peanuts
  • 1 teaspoon soy sauce
  • 1–2 tablespoons water, as needed
  • Salt and a squeeze of lemon to taste
  • Equipment: Steamer basket or bamboo steamer (a large pot with a rack works too)
  • Rolling pin
  • Mixing bowls

Method
 

  1. Make the dough: In a bowl, mix flour and salt. Add warm water gradually and bring it together into a dough. Knead for 6–8 minutes until smooth and elastic. Coat lightly with oil, cover, and rest for 20–30 minutes.
  2. Prep the filling: In a mixing bowl, combine ground chicken, onion, cabbage, scallions, ginger, garlic, chilies, soy sauce, sesame oil, pepper, salt, and 1 tablespoon neutral oil. Mix gently until evenly combined but don’t overwork it. The mixture should be cohesive and slightly sticky.
  3. Make the chutney (optional): Char or roast the tomatoes in a dry pan until blistered, or boil for 3–4 minutes. Blend with soaked chilies, garlic, sesame seeds, soy sauce, salt, and lemon. Add a splash of water to reach a spoonable consistency. Set aside.
  4. Shape the wrappers: Divide the dough into 20–24 small balls (about 1–1.5 inches each). Keep covered with a damp cloth. Roll each ball into a thin circle, about 3 inches wide, slightly thicker in the center. If the dough sticks, dust lightly with flour.
  5. Fill and fold: Place 1 tablespoon of chicken filling in the center of a wrapper. For the classic pleated shape, pinch a small fold on one edge and continue pleating around, sealing at the top. Or go simple: fold into a half-moon and pinch edges tight. The key is a good seal so juices don’t leak out.
  6. Prep the steamer: Line the steamer with parchment with holes or lightly oil it to prevent sticking. Bring water to a rolling simmer.
  7. Steam the momos: Arrange momos with space between them. Steam for 8–10 minutes, or until the wrappers turn slightly translucent and the chicken is cooked through. If you cut one open, it should be juicy, not pink.
  8. Optional pan-fry (for crispy bottoms): Heat 1 tablespoon oil in a nonstick skillet on medium. Arrange momos, brown the bottoms for 1–2 minutes, add 1/4 cup water, cover, and steam until water evaporates, about 5–6 minutes.
  9. Serve: Plate the hot momos with chutney and a side of soy sauce or chili crisp if you like extra heat.