Chicken Momo Dumplings Recipe (Soft, Juicy & Homemade)
Chicken momo dumplings are one of those comfort foods that never go out of style. Soft wrappers, juicy chicken filling, and that cozy steamed texture make momos perfect for snacks, gatherings, or even light dinners. Once you make them at home for the first time you will wonder why you ever waited so long.
This homemade chicken momo recipe is simple, reliable, and written for everyday cooking. You do not need special tools or complicated steps — just basic ingredients and a little patience. The results are deeply satisfying, genuinely delicious, and guaranteed to impress anyone you share them with.
If you love easy crowd-pleasing recipes, also check out our Chicken Avocado Ranch Burritos for another simple and flavorful meal idea.
👉 "Chicken Avocado Ranch Burritos — Creamy, Fresh and Ready in 20 Minutes"
📋 Table of Contents
Why You'll Love This Chicken Momo Recipe
There is something incredibly satisfying about biting into a freshly steamed momo. The wrapper is soft and slightly chewy, the filling is juicy and packed with the warm aromatics of garlic, ginger and spring onion, and every single bite feels like proper comfort food. It is the kind of recipe that people ask for again and again once they have tried it.
What makes this recipe accessible is how straightforward it actually is. The dough is just flour, salt and water — no eggs, no oil, nothing complicated. The filling comes together in minutes by mixing everything in one bowl. The only real skill involved is the pleating and that gets easier every single time you do it. After your first batch you will already be significantly faster and more confident.
Momos are also one of the most versatile snacks you can make. They work beautifully as a party appetizer, a light dinner, a weekend snack project, or a meal prep staple thanks to how well they freeze. Make a big batch, freeze half, and you have a restaurant-quality snack ready to steam any time you want.
Ingredients You Will Need
For the dough you only need three things — 2 cups of all-purpose flour, a pinch of salt, and water added gradually until you get a smooth firm dough. The key is to add water slowly and knead well until the dough is soft but not sticky. It needs to rest for 20 minutes after kneading so the gluten relaxes and the dough becomes easier to roll thinly without tearing.
For the chicken filling you will need 250 grams of minced chicken, 1 small finely chopped onion, 2 minced garlic cloves, 1 teaspoon of grated ginger, 2 tablespoons of chopped spring onions, salt and black pepper to taste, 1 tablespoon of soy sauce, and 1 tablespoon of oil. The combination of garlic, ginger and spring onion is what gives the filling that classic momo fragrance and depth. Do not skip any of these three — together they create the signature flavor.
A note on the chicken — minced chicken breast gives a leaner filling while minced thigh meat gives a slightly richer and juicier result. Either works well. If you can only find chicken breast, adding the tablespoon of oil to the filling is especially important as it keeps everything moist during steaming.
How To Make Chicken Momo Dumplings
Start by making the dough. In a large bowl combine the flour and salt then add water a little at a time, mixing as you go, until the dough comes together. Knead firmly on a lightly floured surface for about 5 minutes until the dough is smooth, firm and slightly elastic. It should not be sticky — if it is, add a little more flour. Cover with a damp cloth and leave to rest for 20 minutes. This resting time is essential and should not be skipped.
While the dough rests, prepare the filling. Combine all the filling ingredients in a bowl — minced chicken, finely chopped onion, minced garlic, grated ginger, spring onions, soy sauce, oil, salt and pepper. Mix everything together thoroughly with your hands or a spoon until it is well combined and evenly seasoned. Taste a tiny pinch and adjust salt if needed. The filling should smell fragrant and look well mixed with all the aromatics evenly distributed throughout the chicken.
After the dough has rested, divide it into small balls roughly the size of a marble. On a lightly floured surface, roll each ball into a thin round wrapper about 8 to 9 centimeters in diameter. The edges should be slightly thinner than the center so the pleats seal well. Place a heaped teaspoon of filling in the center of each wrapper — do not overfill or the momo will burst during steaming.
To seal and pleat, lift the edges of the wrapper and start making small folds going around the filling, pinching each fold firmly to the next. Work your way all the way around until the momo is completely sealed. The pleated top can be twisted slightly to finish. Do not worry if your first few are not perfectly shaped — the pleating gets easier and neater with every single one you make.
Lightly grease your steamer tray with oil and place the shaped momos on it, making sure none of them are touching each other. They will expand slightly as they steam and will stick together if placed too close. Bring the water in the steamer to a rolling boil then place the tray over it and cover with the lid. Steam for 10 to 12 minutes. The momos are done when the wrappers look glossy and slightly translucent and feel firm to the touch. Serve immediately while hot.
Pro Tips for the Best Chicken Momos
Do not skip the dough resting time. Twenty minutes might feel like a long wait but it makes a huge difference to how the dough handles. Rested dough is far more pliable, rolls thinner without tearing, and seals much more cleanly when you pleat. Rushing this step leads to wrappers that crack or are too thick in some spots.
Roll your wrappers as thin as you can without them tearing. Thick wrappers make heavy, doughy momos that overpower the filling. A good momo wrapper should be thin enough that you can almost see through it before filling. With practice this becomes second nature but even on your first batch aim for thin over thick.
Do not overfill the momos. One heaped teaspoon of filling per wrapper is the right amount. More than that and the wrapper cannot seal properly and the momo will burst open in the steamer. It is better to have a well-sealed momo with a moderate amount of filling than an overstuffed one that falls apart.
Always grease your steamer tray well and make sure momos have space between them. They stick to ungreased surfaces and to each other very easily. If you do not have a traditional steamer, a metal colander over a pot of boiling water with a tight-fitting lid works very well as a substitute.
Serving Suggestions
Chicken momos taste best served immediately straight from the steamer while they are hot and the wrappers are still soft and glossy. The classic accompaniment is a spicy chili sauce — either store-bought chili sauce or a homemade tomato and chili achar. The heat of the sauce cuts beautifully through the richness of the chicken filling and makes every bite more exciting.
A small bowl of soy sauce with a few drops of chili oil and a sprinkle of sesame seeds is another wonderful dipping option that is incredibly quick to put together. For a garlic lover, a simple roasted garlic dip blended with a little yogurt and lemon juice is heavenly with these momos. For a full spread, serve all three dipping options together and let everyone find their favorite combination.
Storage Tips
Uncooked momos freeze exceptionally well and this is the best way to store them for future use. Arrange the shaped but unsteamed momos on a parchment-lined tray so they are not touching, freeze until completely solid — about 2 hours — then transfer to a zip lock bag or airtight container. They will keep in the freezer for up to 2 months. Steam directly from frozen for 14 to 15 minutes without thawing first.
Cooked momos can be stored in the fridge in an airtight container for up to 2 days. To reheat, the best method is to steam them again for 3 to 4 minutes until warmed through — this brings the wrapper back to its soft glossy texture. Microwaving works in a pinch but can make the wrapper slightly tough and rubbery so steaming is always the preferred option.
Recipe Card
Chicken Momo Dumplings
Soft homemade dumplings filled with juicy spiced chicken, ginger, garlic and spring onions. Steamed to perfection and served with spicy dipping sauce.
Ingredients
- For the Dough
- 2 cups all-purpose flour
- Salt to taste
- Water as needed to knead soft dough
- For the Chicken Filling
- 250g minced chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons chopped spring onions
- Salt and black pepper to taste
- 1 tablespoon soy sauce
- 1 tablespoon oil
Recipe Chart
Method
- Mix flour and salt, add water gradually and knead into a smooth firm dough. Cover and rest for 20 minutes.
- Combine minced chicken, onion, garlic, ginger, spring onions, soy sauce, oil, salt and pepper. Mix until evenly combined.
- Divide dough into small balls. Roll each into a thin round wrapper about 8 to 9 cm wide.
- Place a heaped teaspoon of filling in the center. Pleat and seal the edges tightly all the way around.
- Grease steamer tray, place momos with space between them. Steam for 10 to 12 minutes until glossy and cooked through.
- Serve hot immediately with spicy chili sauce or soy dipping sauce.
