Momos are a type of steamed dumpling popular in Nepal and Tibet. They consist of a simple flour-and-water wrapper filled with a savory mixture, in this case, seasoned ground chicken with fresh aromatics like ginger, garlic, and cilantro.
This recipe takes about an hour from start to finish. Making the dough and folding the dumplings is a satisfying process that results in a fresh and flavorful meal. They are great for a weekend dinner or as an appetizer.
Why You’ll Love Chicken Momos
- Making your own dough results in a soft, slightly chewy wrapper that complements the tender filling.
- Rolling the wrapper edges thinner than the center helps create a strong base for the filling while ensuring the pleated top isn’t too doughy.
- Steaming is a gentle cooking method that keeps the dumplings moist and cooks the filling evenly without adding extra fat.
Chicken Momos Ingredients
- Ground Chicken: Ground pork or turkey are good substitutes. For a vegetarian option, use finely chopped mushrooms, cabbage, and firm tofu.
- All-Purpose Flour: This flour has the right protein content to create a dough that is both pliable and tender.
- Sesame Oil: Use toasted sesame oil for its nutty, aromatic flavor. It’s added for taste, not for cooking.
- Ginger and Garlic: Using fresh ginger and garlic is key for the bright, pungent flavor in the filling. Paste works in a pinch, but fresh is better.
- Soy Sauce: A low-sodium soy sauce is recommended to control the overall saltiness of the filling.
Exact quantities are in the recipe card below.
How to Make Chicken Momos
Step 1: Prepare the Dough and Filling
First, make the simple dough by mixing flour, salt, and water, then knead it until smooth. Let it rest while you prepare the filling. For the filling, combine the ground chicken with onion, garlic, ginger, herbs, and seasonings in a bowl.
Step 2: Shape the Dumplings
Divide the rested dough into small, even pieces. Roll each piece into a thin, round wrapper. Place a spoonful of filling in the center, then fold and pleat the edges to seal the dumpling completely.
Step 3: Steam and Serve the Momos
Arrange the shaped momos in a steamer basket lined with parchment paper, making sure they don’t touch. Steam them over boiling water for 12 to 15 minutes, until the wrappers are translucent and the filling is cooked to a safe internal temperature of 160°F (71°C). Serve immediately.
Storage Tips for Chicken Momos
Store cooked leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, steam for 3-5 minutes until heated through. You can also freeze uncooked momos on a baking sheet before transferring them to a freezer bag for up to 2 months; steam from frozen, adding about 5-6 minutes to the cooking time.
Expert Tips for Chicken Momos
- Ground meat must be cooked to a safe internal temperature. The filling of these momos should reach 160°F (71°C).
- Do not overfill the wrappers, as this can cause them to tear during folding or steaming.
- Keep the dough and finished momos covered with a damp cloth at all times to prevent them from drying out.
- If you are new to folding dumplings, a simple half-moon shape sealed by pressing with a fork works well too.
What to Serve with Chicken Momos?
Momos are traditionally served hot with a spicy and tangy tomato-based dipping sauce, often called momo achar.
Chicken Momos Recipe FAQs
Can I use store-bought dumpling wrappers?
Yes, you can use round gyoza or wonton wrappers to save time. The texture will be slightly thinner and less chewy than the homemade dough, but they work well.
My momo wrappers are tearing when I fold them. Why?
The dough might be too dry, or you may have rolled the wrapper too thin. Ensure the dough is kept covered with a damp cloth. Also, try to roll the edges thinner while keeping the center slightly thicker to support the filling.
Can I pan-fry these instead of steaming them?
Yes. To make pan-fried momos (kothey), steam them first for about 8-10 minutes, then pan-fry them in a skillet with a little oil until the bottoms are crisp and golden brown.
Chicken Momos
Ingredients
For the Dough
- 2 cups all-purpose flour 240 g
- 3/4 cup warm water 180 ml
- 1/2 tsp salt
For the Filling
- 1 lb ground chicken 450 g
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 inch ginger grated
- 2 tbsp soy sauce 30 ml
- 1 tbsp sesame oil 15 ml
- 1/2 cup fresh cilantro chopped, 20 g
- 2 green onions thinly sliced
- 1/2 tsp black pepper
Instructions
- To make the dough, combine the flour and salt in a medium bowl. Gradually add the warm water, mixing until a shaggy dough forms. Transfer to a floured surface and knead for 8 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
- While the dough rests, prepare the filling. In a large bowl, combine the ground chicken, chopped onion, minced garlic, grated ginger, soy sauce, sesame oil, cilantro, green onions, and black pepper. Mix everything together until well combined.
- Divide the rested dough into 24 equal portions and roll each into a small ball. On a lightly floured surface, roll one ball into a thin 3-inch (8 cm) circle. Try to keep the edges thinner than the center.
- Place about a tablespoon of the chicken filling in the center of the dough circle. Fold the wrapper in half to create a half-moon shape. Pinch the edges together and create small pleats along the seam to seal it securely. Place the finished momo on a tray lined with parchment paper and cover with a damp cloth. Repeat with the remaining dough and filling.
- Prepare your steamer by lining the basket with parchment paper or cabbage leaves. This prevents the momos from sticking. Arrange the momos in the basket, leaving about an inch of space between each one to allow for even cooking.
- Bring water to a rapid boil in a pot that fits your steamer basket. Place the basket over the boiling water, cover with a lid, and steam for 12 to 15 minutes.
- The momos are done when the wrappers appear slightly translucent and feel firm. For safety, check that the internal temperature of the chicken filling has reached at least 160°F (71°C) with a digital thermometer.
- Carefully remove the momos from the steamer. Serve them hot with your favorite dipping sauce.
