Chicken Momo Dumplings Recipe tastes juicy, gingery, and a little bit spicy, perfect for anyone who loves cozy dumplings and street food vibes, and it takes about 1 hour from start to finish. This recipe works for weeknight dinners, game nights, or when you want to impress people without stressing out. I still remember burning my tongue on a momo in Queens and deciding it was totally worth it.
Why Make This Chicken Momo Dumplings Recipe at Home
Homemade chicken momo dumplings taste fresher, juicier, and more customizable than anything from a frozen bag. You control the spice level, the salt, and the texture, so every bite hits exactly how you like it.
You also save money and get a fun, hands-on kitchen project that kids and adults both enjoy. I often set up a little dumpling station, and everyone folds their own momos while we talk and snack.
“These chicken momo dumplings taste like restaurant-level comfort food at home, and the juicy filling with the spicy dipping sauce absolutely stole the show. ★★★★★”
Ingredients You Need
the dumpling wrappers
- 2 cups all purpose flour
- 1/2 teaspoon fine salt
- 3/4 cup warm water, plus 1 to 2 tablespoons more as needed
You can also use round dumpling wrappers or gyoza wrappers from the refrigerated section if you want a shortcut. I like Twin Marquis or Nasoya, but any thin dumpling wrapper works.
the chicken filling
- 1 pound ground chicken, preferably dark meat for juicier momos
- 1 small onion, very finely minced
- 1/2 cup finely shredded green cabbage
- 1/4 cup finely chopped scallions
- 2 tablespoons finely chopped cilantro
- 1 tablespoon finely grated fresh ginger
- 3 cloves garlic, finely grated or minced
- 1 tablespoon neutral oil (canola, avocado, or vegetable)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or white vinegar
- 1 teaspoon toasted sesame oil
- 1 to 1 1/2 teaspoons kosher salt, to taste
- 1/2 teaspoon ground black pepper
- 1/2 to 1 teaspoon chili flakes or ground chili (adjust to your heat level)
If you cannot find ground chicken, you can pulse boneless, skinless chicken thighs in a food processor until finely chopped. Dark meat gives a more tender and juicy momo filling than breast meat.
the momo dipping sauce
- 2 medium tomatoes, roughly chopped
- 2 to 3 dried red chilies, soaked in hot water 10 minutes
- 2 cloves garlic
- 1 teaspoon grated ginger
- 1 tablespoon roasted sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil
- Salt to taste
- Squeeze of fresh lemon or lime juice
You can swap dried chilies with a spoonful of chili garlic sauce or sriracha if that sits in your fridge already. I like to keep the sauce thick and slightly chunky so it clings to the dumplings.
Equipment list
- Large mixing bowl for the filling
- Medium bowl for the dough
- Rolling pin
- Clean work surface or pastry board
- Steamer basket or bamboo steamer with lid
- Parchment paper or lightly oiled steamer trays
- Small skillet or saucepan for the dipping sauce
- Measuring cups and spoons
- Spoon or small cookie scoop for portioning filling
Tips & Mistakes
- Use dark meat ground chicken for juicy momo dumplings, since lean breast meat dries out quickly.
- Chop veggies very finely, so they blend into the filling and do not poke through the wrappers.
- Keep the filling cold, and mix it until it looks sticky, so the proteins bind and hold moisture.
- Do not overfill the wrappers, or they burst and leak juices while steaming.
- Cover the dough and the shaped momos with a damp towel, so they do not dry out and crack.
- Roll the wrapper edges slightly thinner than the center, so the pleats cook evenly and do not taste doughy.
- Oil or line the steamer, so the momos do not stick and tear when you lift them.
- Steam on medium heat, not blasting high heat, so the wrappers cook gently and stay tender.
- Taste test a small spoonful of filling in a skillet, adjust salt and spice, then fill the rest.
- Do not stack hot momos on top of each other, or the wrappers stick and tear when you separate them.
How to Make Chicken Momo Dumplings
Step 1: Mix the dough
Add flour and salt to a bowl and stir. Pour in warm water gradually while you mix with your hand or a spoon until the dough comes together. Knead on a lightly floured surface for 6 to 8 minutes until the dough feels smooth and elastic. Cover with a damp kitchen towel and let it rest for at least 30 minutes while you prepare the filling.
Step 2: Make the chicken filling
Add ground chicken, onion, cabbage, scallions, cilantro, ginger, and garlic to a large bowl. Pour in neutral oil, soy sauce, vinegar, sesame oil, salt, pepper, and chili flakes. Mix with your hand or a spoon until the filling looks sticky and well combined, about 2 to 3 minutes. Chill the bowl in the fridge while you roll the wrappers, so the filling stays cold.
Step 3: Shape the momo wrappers
Divide the rested dough into 4 equal pieces, then roll each piece into a log. Cut each log into small pieces about the size of a large grape or walnut. Roll each piece into a ball, then flatten it with your palm. Use a rolling pin to roll each disc into a 3 to 3.5 inch circle, slightly thicker in the center and thinner at the edges.
If you use store bought wrappers, keep them covered with a damp towel and pull out only a few at a time. You can stack rolled wrappers with a light dusting of flour between them, but do not leave them uncovered.
Step 4: Fill and fold the chicken momo dumplings
Place one wrapper in your palm and add about 1 tablespoon of filling in the center. Use your other hand to pleat one side of the wrapper while you pinch it against the opposite side, working your way around the circle. You can fold them into half moon shapes, round pleated pouches, or simple half circles if you feel new to dumpling folding. Seal the edges tightly so no filling peeks out.
Set each shaped momo on a tray dusted with flour or lined with parchment. Cover them with a damp towel while you finish the batch, so the wrappers stay soft.
Step 5: Steam the momos
Prepare your steamer by lining the basket with parchment paper or brushing it with a thin layer of oil. Arrange the momos in a single layer with a little space between each one, since they puff slightly as they cook. Bring water to a boil under the steamer, then lower to medium heat and set the basket on top. Steam the momos for 10 to 12 minutes, until the wrappers look shiny and slightly translucent and the chicken cooks through.
You can cut one momo open to check that the filling looks opaque and hot in the center. If you use thicker homemade wrappers, add 1 to 2 extra minutes.
Step 6: Make the momo dipping sauce
While the momos steam, heat oil in a small skillet over medium heat. Add tomatoes, soaked chilies, garlic, and ginger, and cook for 5 to 7 minutes until the tomatoes soften and the mixture thickens. Add sesame seeds, soy sauce, and salt, then blend the mixture with a splash of water until smooth or slightly chunky, as you prefer. Stir in lemon or lime juice and taste for salt and heat.
Pour the sauce into a small bowl and keep it warm or at room temperature. Thick sauce clings nicely to the chicken momo dumplings.
Step 7: Serve hot
Transfer the steamed chicken momo dumplings to a plate or bamboo tray. Brush lightly with a little sesame oil if you like a glossy finish. Serve right away with the tomato chili dipping sauce and extra chopped scallions or cilantro on top.
Variations I’ve Tried
I sometimes swap half the chicken with finely chopped shrimp for a surf and turf momo that tastes rich and slightly sweet. You can also add a spoonful of finely chopped mushrooms to the filling for extra umami and moisture. If you like bold spice, add a spoonful of chili crisp or sambal to the filling and the sauce.
For a pan fried version, you can cook the momos like potstickers. Sear the bottoms in a skillet with a little oil until golden, then add a splash of water, cover, and steam until cooked through. That method gives you a crispy bottom and soft top, which tastes amazing with the same dipping sauce.
How to Serve Chicken Momo Dumplings
Serve chicken momo dumplings hot with a generous bowl of tomato chili dipping sauce in the center of the table. Add a side of cucumber salad, simple stir fried veggies, or a light broth soup to round out the meal. Kids often enjoy them with a mild soy and sesame dipping sauce, while spice lovers go straight for extra chili. I like to set everything family style, so people pick, dip, and build their own perfect plate.
How to store
- Cool leftover chicken momo dumplings completely, then store them in an airtight container in the fridge for up to 3 days.
- To freeze uncooked momos, place them on a tray in a single layer until firm, then transfer to freezer bags and keep them for up to 2 months.
- To freeze cooked momos, cool them, freeze on a tray, then bag them and store for up to 1 month.
- Reheat steamed or cooked frozen momos in a steamer for 5 to 8 minutes until hot, or pan steam them in a covered skillet with a splash of water.
- Avoid microwaving if you can, since that method turns the wrappers chewy and uneven, but in a pinch you can cover them with a damp paper towel and heat in short bursts.
Ingredients
Instructions
- In a mixing bowl, combine all-purpose flour and salt. Gradually add warm water and knead into a smooth, soft dough for about 5–7 minutes.
- Cover the dough with a damp cloth and let it rest for at least 20 minutes while you prepare the filling.
- In a large bowl, add minced chicken, onion, spring onions, coriander, ginger, and garlic.
- Season with soy sauce, vegetable oil, ground black pepper, and salt. Mix well until everything is evenly combined and slightly sticky.
- Divide the rested dough into small equal portions and roll each into a ball.
- On a lightly floured surface, roll each ball into a thin round wrapper about 3 inches in diameter.
- Place 1 to 1 1/2 teaspoons of chicken filling in the center of each wrapper.
- Fold and pleat the edges to seal, forming half-moon or round dumpling shapes, ensuring there are no gaps.
- Grease a steamer plate or line it with parchment paper to prevent sticking.
- Arrange the momos on the steamer plate in a single layer, leaving a little space between each dumpling.
- Bring water to a boil in the steamer base, then place the steamer plate on top, cover, and steam the momos for 12–15 minutes, or until the wrappers look glossy and the chicken is fully cooked.
- Carefully remove the steamed momos and transfer to a serving plate.
- Serve hot with chili-garlic sauce or momo chutney on the side.
Notes
Approximate per serving (about 6–7 momos): 310 calories; fat 9 g; saturated fat 2 g; carbohydrates 36 g; fiber 2 g; sugars 2 g; protein 21 g; sodium 630 mg. Values are estimates and will vary based on exact ingredients, brands, and portion size.