Weekends at my place often mean one thing—steaming batches of chicken momos while music plays and everyone gathers around the kitchen counter, waiting for the first bite. There’s something deeply comforting about wrapping soft dough around a juicy chicken filling and watching the steam work its magic.
These little dumplings are a household favorite for good reason—they’re light yet satisfying, loaded with umami, and incredibly easy to make once you get the hang of folding.
The key to great momos lies in the balance: a delicate wrapper, a well-seasoned chicken mince, and that unmistakable aroma from garlic, ginger, and oyster sauce.
If you’re planning a momo night, I highly recommend pairing them with this Buffalo Chicken Wing Sauce for a fiery dip and a chilled Mimosa on the side to keep things fresh and fun.
They’re naturally low in fat, high in protein, and surprisingly filling—making them a smart choice if you’re watching your meals without sacrificing flavor. It’s the kind of meal that brings people together. And those moments? They’re always worth steaming for.
Tell me how you fold your momos—half-moon, pleated, or your own twist? I’d love to hear it in the comments!
The Secret to Loving Every Bite!
- Folding became therapy, not a task: When I first started, my folds were far from perfect—but with time, the process turned into something meditative. Don’t stress about how they look; it’s the flavor that matters.
- That street-style taste—without the street oil: The savory combo of chicken, spring onion, and oyster sauce delivers bold, authentic flavor—just like those momos you crave from your favorite stall, but made lighter at home.
- From chill dinners to party platters: These momos fit any vibe. Whether it’s a solo comfort meal or a crowd-pleaser for guests, they always get a thumbs-up.
- Small swap, big benefit: I occasionally use whole wheat flour instead of all-purpose—it still tastes amazing and sneaks in a little extra fiber without compromising texture.
- Craving control in a healthier form: Because they’re steamed, not fried, they let me enjoy something comforting while sticking to my clean-eating goals.
Chicken Momos Recipe
Equipment
- Steamer or Idli cooker
- Chopping board & knife
- Spoon or small spatula
- Steamer plate or parchment (optional for sticking)
Ingredients
Momo Wrapper:
- 1 cup All Purpose Flour plus extra for dusting
- 1/3 cup Water
- 1/2 Teaspoon Salt
Chicken Filling:
- 200 Grams Chicken Mince ground chicken
- 1/2 Cup finely chopped Onion
- 2 Tablespoons finely chopped Celery
- 1/2 Cup finely chopped Spring Onion
- 1/2 Teaspoon finely chopped Ginger
- 1/2 Teaspoon finely chopped Garlic
- 1 Tablespoon Oyster Sauce
- 1 Teaspoon Cornflour
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
Instructions
- In a bowl, knead all-purpose flour, salt, and water into a smooth dough. Cover and let it rest.
- In another bowl, mix chicken mince, chopped onions, celery, spring onion, ginger, garlic, oyster sauce, cornflour, salt, and pepper.
- Roll out small dough balls into thin, round wrappers.
- Place a spoonful of filling in the center of each wrapper.
- Fold into desired shapes—half-moons, pleated, or round pouches.
- Place momos in a greased steamer basket, leaving space between them.
- Steam for 10–12 minutes until the wrapper looks shiny and the filling is cooked.
- Serve hot with chili-garlic chutney or your favorite dipping sauce.
Nutrition
Next-Level Chicken Momos Variations!
1. Smoky Tandoori Chicken Filling: Swap the regular mince with tandoori-marinated shredded chicken. The smoky depth adds an unforgettable kick, especially when grilled before steaming.
2. Chicken & Cheese Fusion Momos: Fold in a little mozzarella or cheddar with the filling. The melted cheese brings a gooey surprise inside—perfect for kids and cheese lovers.
3. Korean-Inspired Gochujang Momos: Mix a bit of gochujang (Korean chili paste) into the filling. It adds heat and umami without overpowering the classic momo texture.
4. Steamed & Pan-Crisped Combo: After steaming, lightly crisp the bottoms in a skillet with sesame oil. This hybrid method delivers soft tops and crispy bottoms—next-level texture.
5. Collard Green Wrapper (Gluten-Free Twist): Use blanched collard greens or cabbage leaves as a wrapper for a gluten-free option. It gives a slightly earthy taste and looks stunning on the plate.
6. Bone Broth Boosted Filling: Use reduced bone broth instead of plain chicken stock to mix into the mince—it intensifies the umami and adds a health kick (collagen win!).
7. Momo Soup Bowl: Place steamed momos in a light chicken broth with herbs and spring onions for a comforting bowl of soup-style momos—great for chilly evenings.
Quick Questions?
Q. Can I freeze chicken momos before cooking?
Ans: Yes! Freeze them on a tray first, then store in a ziplock. Steam directly from frozen—just add 2–3 extra minutes to the cook time.
Q. What can I use instead of oyster sauce?
Ans: Try soy sauce mixed with a dash of sugar and a few drops of sesame oil. It mimics the depth while keeping it pantry-friendly.
Q. How do I stop momos from sticking to the steamer?
Ans: Brush the steamer base with oil or place each momo on a cabbage leaf or parchment square.
Q. Can I make the filling in advance?
Ans: Definitely. Prep the filling up to a day ahead—just keep it chilled and mix again before using.
Q. What dipping sauce goes best with these momos?
Ans: Spicy chili-garlic chutney is classic, but for a twist, try pairing them with Buffalo Chicken Wing Sauce or even a creamy garlic yogurt dip.
Q. Can I bake these instead of steaming?
Ans: You can! Brush them with oil and bake at 375°F (190°C) for 15–18 mins until golden—just know the texture will be drier than steamed.
