Easy Chicken Momo Dumplings

Easy Chicken Momo Dumplings are one of my favorite comforting finger foods to make at home. These juicy, spiced chicken-filled dumplings are inspired by the flavors of Nepal and Tibet, and they’re perfect for steaming, pan-frying, or even deep-frying. I love how every bite is packed with tender chicken, garlic, ginger, and onion, all wrapped in a soft, delicate dough.

Why You’ll Love This Recipe

I love this recipe because it’s simple, flavorful, and fun to prepare—especially if I make it a group activity. The chicken filling is rich and aromatic, and the dumplings are super versatile. Whether I serve them with a spicy dipping sauce, add them to soup, or enjoy them as a snack, they always hit the spot. Plus, they freeze beautifully, so I can make a big batch and save some for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Ground chicken
• Onion (finely chopped)
• Garlic (minced)
• Ginger (grated)
• Green onion or scallions (sliced)
• Soy sauce
• Salt
• Black pepper
• Optional: chopped cilantro, chili flakes, or sesame oil for extra flavor

For the wrappers:

• All-purpose flour
• Water
• Pinch of salt
  or use store-bought dumpling wrappers for convenience

For serving:

• Spicy tomato dipping sauce or chili garlic sauce

Directions

1. I mix the ground chicken, onion, garlic, ginger, soy sauce, green onions, salt, and pepper in a bowl until well combined. I let it rest while I prepare the dough.
2. If making the dough from scratch, I mix flour, salt, and water to form a smooth dough, knead for a few minutes, then let it rest for 20–30 minutes.
3. I divide the dough into small balls and roll each one into a thin circle about 3 inches wide.
4. I place a spoonful of filling in the center of each wrapper, then fold and pinch the edges to seal. I shape them into pleated rounds or half-moons.
5. I steam the momos in a steamer basket lined with parchment or cabbage leaves for 10–12 minutes, or until the chicken is fully cooked.
6. I serve hot with spicy dipping sauce.

Servings and timing

This recipe makes about 25–30 dumplings.
Prep time: 30 minutes
Cook time: 10–12 minutes
Total time: Around 40–45 minutes

Variations

Sometimes I add finely chopped cabbage or carrot to the filling for extra texture. I’ve also pan-fried the momos after steaming for a crispy bottom (like potstickers). If I’m craving bold flavors, I stir in chili oil, extra garlic, or even a bit of curry powder to the chicken mix.

storage/reheating

I store cooked momos in an airtight container in the fridge for up to 3 days. To reheat, I steam them again or pan-fry until heated through. I also freeze uncooked momos on a tray, then transfer them to a bag—ready to steam directly from frozen when needed.

FAQs

Can I use store-bought wrappers?

Yes. I often use round dumpling wrappers from the store to save time. Just keep them covered so they don’t dry out while assembling.

Can I make these ahead of time?

Absolutely. I assemble them in advance and either refrigerate or freeze them before steaming. It’s great for prepping meals or entertaining.

How do I keep them from sticking to the steamer?

I line the steamer with parchment paper, lightly oiled foil, or cabbage leaves to prevent sticking.

Can I use other meats?

Yes. I’ve made these with ground turkey, or even finely chopped shrimp. The filling is easy to customize.

What sauce goes best with chicken momos?

I love serving them with a spicy tomato chutney or chili garlic dipping sauce. Sometimes I make a quick dip with soy sauce, vinegar, garlic, and chili oil.

Conclusion

Easy Chicken Momo Dumplings are one of my favorite ways to enjoy a cozy, flavor-packed meal at home. The juicy filling and soft wrapper make them irresistible, and they’re just as good fresh as they are frozen and reheated. Whether I steam, pan-fry, or mix up the filling, momos always bring a little bit of warmth and joy to my plate.

Print