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Chicken Momo

My friend from Nepal told me her mom made “momo” for breakfast. Another friend suggested let’s have momo after college. But I had no idea what was a momo when I first arrived in India.

Apparently, “momo” is something that melts in your mouth and explodes the juicy flavours at first bite.

Momo is a kind of The Himalayas dumpling similar to Chinese jiaozi. These tiny steamy bites are traditional delicacy in Tibet, Bhutan, Nepal and northern Indian districts.

The thin flour wrappers turn translucent immediately when it hit hot steam revealing succulent lump of ground meat or vegetable. Every bite lets out more juice from the fillings while the silky smooth wraps melt away.

We made chicken momo this afternoon as snack. Yaseen got very excited whenever I worked with dough; he offered his tiny hands to help kneading time to time. Making momo is such a fun process; it is also very simple and easy.

Folding and pleating momo is quite a challenging job for me. There are several ways to fold these delicious dumplings; I am familiar with half moon style or wrapping the filling like what we did with Chinese steamed bun. Or you can fold them the way we did in gyoza post.

Chicken Momo

Ingredients (4 servings)

For the wrappers

1 1/2 cup plain flour

1 tsp oil

A pinch of salt

3/4 cup of water or as enough to make dough

More flour for dusting

For the filling

300 gm minced chicken

1/2 onion- finely chopped

2 tbsp minced garlic

1 tbsp minced ginger

1 tsp ground white pepper

1/2 tsp salt

1 tsp soy sauce


  1. Mix all of the filling’s ingredients in the mixing bowl and keep aside.
  2. Combine flour, oil, and salt in the large mixing bowl, add water and slowly form the dough with your hand. Knead the dough for 10 minutes or until smooth and pliable. Rest the dough for 5 minutes.
  3. Devine the dough into 20 equal parts and roll them into small balls. Roll the dough balls out into small thin disks.
  4. Add the filling in the center of the disk, fold the edge together and make small pleats along the way. Repeat the process to finish the rest of the ingredients.
  5. Steam momos in hot steam basket for 5-7 minutes or until cooked throughly.
  6. Serve hot with spicy tomato sauce.

Our chicken momo was tender and juicy. The wrapper was soft, melting and the chicken was flavourful. Yaseen rushed to the stove when I pulled some hot momo out of the steamer. He couldn’t wait to have a bite so he savoured the steamy momo with the risk of burning his tongue.

Have you ever tried “momo” or make “momo”?

Take care,

17 comments to Chicken Momo

  • Dana Salvo

    Ohh these look really good. I love reading about new food! I will def. try them, thanks for sharing 🙂

  • Chad @ thebreakupnote

    Saved – this is one of the best momo recipes I’ve seen on the web. I’m always lookin for a good momo!

  • They look too pretty to eat!! 🙂 I’ve never had momos, but I have heard great things about these treats.

  • Tes, they look so yummy! Now I want dumplings for lunch! I think you’re so clever to make your own, I’d always assumed they were too hard to make..

  • Beautiful pockets of goodness!

  • These look simply amazing. My husband just requested that I make these ASAP. 🙂

  • Atula

    I do everything right yet my momos tend to be hard after cooking. On steaming the white flour wrapper becomes hard and so does the minced meat stuffing inside. Why so? It’s not juicy either. Please help, I love momos but can’t make them right at home.

    • Tes

      I’m sorry your momo doesn’t work out as you wanted. There are few reasons wonton skin become tough and doughy, 1) you need to knead the dough well and rest it at lease 30 min so while you working with it, it doesn’t shrink back and become thicken. Your wrapper has to be thin and smooth. 2) before adding momo into the steamer make sure the water is furiously boiled with lots of steams. 3) if you cooked momo too long, both filling and skin will turn hard.
      If your filling/minced meat is tough, it probably be because the ingredients itself or you might cooked it too long. I normally use meat with some fat in it i.e, do not use chicken breast as they become tough and dried while cooking, and select the belly part of your red meat.
      You just need some practice, and soon you will find your pitch 🙂
      BTW: if you are not confident in making momo wrapper at home, try buying ready made wonton skin from super market first and see if you can manage to get close to the texture.
      Please don’t hesitate to ask further question if you have any doubt.
      Good luck and happy cooking,

  • Atula

    Thanks, for the tips.
    I guess it was over cooking that was making them rubbery from the outside and hard from inside. I cooked the remaining momos for only 6 min and they were softer. I also squeezed a few drops of fresh lemon juice in the filling. It was better this time. 🙂

  • nafisa ahmed

    thanx for the recipe tried out the unhealthier version ( deep fry ) n it turned out well !! it was a hit among my guest thank you so much

  • Owen

    I’ve always loved indian food, but I suck at making it. I’m gonna give these a shot though and also veganize it

    • Tes

      Owen, lately I’ve been leaning towards cooking vegan more and more as well. And actually Indian food is perfect choice for that as there are so many dishes and variety around it. I can comfortably cook south Indian food, but the north ones are more complex and difficult for me 🙂

  • kritika

    The chicken inside the momo was cooked but was dry. How to ensure that momos are juicy?

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