Chicken Momo Dumplings Recipe

Chicken Momo Dumplings Recipe tastes juicy, savory, a little spicy, and perfectly chewy, and it comes together in about 1 hour, which works well for weeknights or lazy weekends. This recipe fits anyone who loves dumplings, street food, or fun hands-on cooking projects with family or friends. I first learned to fold momos at a tiny New York apartment party, and my folds still looked like tiny crumpled bags, so you already know perfection does not matter here.

Why Make This Chicken Momo Dumplings Recipe at Home

Homemade chicken momo dumplings taste fresher, juicier, and more customizable than takeout. You control the spice level, the salt, and the quality of the chicken, and you can pack them with extra veggies or keep them classic.

You also save money when you cook a big batch at home, and you can freeze extras for quick meals. The folding process turns into a fun activity, especially with kids or friends, and nobody complains when a tray of hot dumplings hits the table.

These chicken momo dumplings taste juicy, flavorful, and better than my favorite takeout spot, and the dipping sauce takes them over the top ★★★★★

Ingredients You Need

You can use store bought dumpling wrappers or momo wrappers to save time, or you can roll your own if you feel ambitious. I usually grab round dumpling or gyoza wrappers from the refrigerated section, because they hold up well and save about 30 minutes.

For the momo wrappers

• 2 cups all purpose flour
• 1/2 teaspoon fine salt
• About 3/4 cup warm water, plus 1 to 2 tablespoons more as needed

If you use store bought wrappers, choose round, thin dumpling or gyoza wrappers. Avoid wonton wrappers, since they feel too thin and square, and they tear more easily.

For the chicken filling

• 1 pound ground chicken, dark meat if possible for juicier momos
• 1 small onion, very finely minced
• 1/2 cup finely shredded green cabbage
• 1/4 cup finely chopped scallions (green onions)
• 2 tablespoons finely chopped cilantro
• 1 tablespoon finely grated ginger
• 3 cloves garlic, finely minced or grated
• 1 to 2 green chilies, finely chopped (adjust to your heat level)
• 2 tablespoons neutral oil (canola, avocado, or sunflower)
• 1 tablespoon soy sauce (use low sodium if you prefer)
• 1 tablespoon plain yogurt or mayonnaise for extra juiciness
• 1 teaspoon toasted sesame oil
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 3/4 to 1 teaspoon salt, to taste

If you cannot find ground chicken, you can use ground turkey thigh or finely minced boneless chicken thighs. I avoid chicken breast here, since it dries out more easily.

For the momo dipping sauce

• 2 medium tomatoes, halved
• 4 to 5 dried red chilies or 1 to 2 fresh red chilies
• 3 cloves garlic
• 1 tablespoon roasted sesame seeds or tahini
• 1 tablespoon soy sauce
• 1 tablespoon vinegar (rice vinegar or white vinegar)
• 1 teaspoon sugar
• Salt to taste
• 2 to 3 tablespoons water, as needed to thin

You can also use a shortcut: mix store bought chili crisp with a little soy sauce, vinegar, and a splash of water. That combo works great when you feel too hungry to roast tomatoes.

Equipment list

• Large mixing bowl
• Small bowl for sauce
• Cutting board and sharp knife
• Rolling pin (if you make wrappers)
• Steamer basket or bamboo steamer with lid
• Parchment paper or cabbage leaves to line the steamer
• Large pot or wok to hold the steamer
• Small spoon for filling and shaping
• Clean kitchen towel or plastic wrap to cover wrappers and filled momos

Tips & Mistakes

• Keep the filling cold so the fat stays firm and the momos cook juicy, not greasy.
• Chop the vegetables very fine so they mix evenly and do not poke through the wrapper.
• Do not overfill the wrappers, or they burst and leak juices into the steamer.
• Seal the edges tightly, and pinch out any air pockets so the dumplings cook evenly.
• Cover wrappers and shaped momos with a damp towel so they do not dry out and crack.
• Line the steamer with parchment or cabbage leaves so the momos do not stick and tear.
• Steam over medium heat, not blasting high heat, so the wrappers stay tender and not rubbery.
• Taste test a tiny patty of filling in a skillet before you fold all the momos, then adjust salt and spice.

How to Make Chicken Momo Dumplings Recipe

Mix the dough for wrappers

1. Add flour and salt to a mixing bowl and stir to combine.
2. Pour in most of the warm water and mix with your hand or a spoon until the dough starts to come together.
3. Add more water, a tablespoon at a time, until the dough forms a soft but not sticky ball.
4. Knead the dough on a lightly floured surface for 6 to 8 minutes until it feels smooth and elastic.
5. Cover the dough with a damp towel or plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling.

Make the chicken momo filling

1. Add ground chicken to a large bowl and break it up with a spoon or your hands.
2. Add onion, cabbage, scallions, cilantro, ginger, garlic, and green chilies.
3. Pour in neutral oil, soy sauce, yogurt or mayonnaise, and sesame oil.
4. Sprinkle in coriander, cumin, black pepper, and salt.
5. Mix everything with your hand or a spoon until the filling looks sticky and well combined.
6. Cover and chill the filling in the fridge while you roll the wrappers, at least 15 minutes.

Roll the momo wrappers

1. Divide the rested dough into two logs, then cut each log into small pieces about the size of a large grape.
2. Roll each piece into a smooth ball, then flatten it slightly with your palm.
3. Dust the surface with a little flour and roll each piece into a thin circle about 3 inches wide.
4. Keep the center slightly thicker than the edges so the wrapper holds the filling well.
5. Cover the rolled wrappers with a damp towel so they stay soft while you fill them.

If you use store bought wrappers, keep them covered and work with only a few at a time so they do not dry out.

Fill and shape the chicken momos

1. Place one wrapper in your palm and add about 1 to 1 1/2 teaspoons of filling in the center.
2. Do not overfill; you want enough space to pinch and fold the edges.
3. Dip a finger in water and lightly moisten the edge of the wrapper.
4. Start pleating one side of the wrapper, folding small sections toward the center while you hold the other side steady.
5. Pinch the pleats together at the top to seal, or fold into a half moon shape and crimp the edges if that feels easier.
6. Set each filled momo on a tray lined with a little flour, and keep them covered with a damp towel while you finish the batch.

Steam the chicken momo dumplings

1. Line your steamer basket with parchment paper with a few holes poked in it, or use cabbage leaves.
2. Arrange momos in the steamer in a single layer, with a little space between each one so they do not stick together.
3. Bring water to a boil in the pot or wok, then set the steamer on top and cover with a lid.
4. Steam over medium heat for 10 to 12 minutes, until the wrappers look glossy and slightly translucent and the filling feels firm.
5. Cut one momo open to check that the chicken cooks through and no pink remains in the center.
6. Transfer the cooked momos to a plate and cover lightly while you steam the remaining batches.

Make the momo dipping sauce

1. Place tomatoes and chilies in a small pot of boiling water and cook for 3 to 4 minutes until the tomato skins loosen.
2. Peel the tomatoes and add them to a blender with the chilies, garlic, sesame seeds, soy sauce, vinegar, sugar, and a pinch of salt.
3. Blend until smooth, adding a little water as needed to reach a pourable consistency.
4. Taste and adjust salt, vinegar, or sugar until the sauce hits your favorite balance of spicy, tangy, and slightly sweet.
5. Pour into a small bowl and set it out with the hot momos.

Variations I've Tried

I often add finely chopped mushrooms to the filling for extra umami and moisture, especially when I use leaner ground chicken. You can also add grated carrot or bell pepper for more color and sweetness, which kids usually love.

If you like extra heat, stir a spoonful of chili paste or chili crisp into the filling and the dipping sauce. You can also pan fry leftover steamed momos in a little oil until the bottoms turn golden and crisp, which turns them into pan fried momos that vanish even faster.

How to Serve Chicken Momo Dumplings Recipe

Serve chicken momo dumplings hot right out of the steamer with a generous bowl of the tomato chili dipping sauce. I like to add a side of simple cucumber salad or sliced fresh veggies to cool things down between bites. You can also pair them with hot soup, like a clear chicken broth or veggie broth, for a cozy meal. Kids enjoy them with a mild soy and ketchup mix, while spice lovers go straight for the fiery sauce.

How to store

• Cool leftover momos to room temperature, 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, freeze until firm, then transfer to a freezer bag and keep for up to 2 months.
• To freeze cooked momos, cool them completely, freeze on a tray, then move them to a freezer bag and store for up to 2 months.
• Reheat steamed or frozen momos in a steamer until hot in the center, about 5 to 8 minutes from the fridge or 10 to 12 minutes from frozen.
• You can also pan fry chilled or thawed momos in a little oil over medium heat, then add a splash of water and cover to heat them through.