I love this chicken momo recipe because it turns a classic Nepali favorite into something I can easily make at home without complicated steps. I enjoy how the soft dough wraps around a juicy, flavorful chicken filling that’s seasoned with simple but bold ingredients like ginger, soy sauce, and chili. I also like how satisfying it is to steam them fresh and serve them warm with a dipping sauce. I find them perfect for sharing during meals, snacks, or even gatherings.
Ingredients
I use these ingredients to make the dough and filling:
Momo wrapper: 400 gram plain flour 200 ml warm water
Momo filling: 400 gram chicken mince 300 gram white onions, finely chopped or grated 10 stalks fresh coriander, finely chopped 1 tablespoon ginger paste 2 teaspoons salt 1 teaspoon black pepper 2 tablespoons vegetable oil 2 tablespoons cornflour mixed with cold water 6 tablespoons cold water 2 tablespoons soy sauce 2 green chilies, finely chopped
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I start by making the dough. I add flour to a bowl and slowly mix in warm water until a soft dough forms. I knead it well until smooth, then cover it and let it rest so it becomes elastic.
While the dough rests, I prepare the filling. I combine chicken mince, onions, coriander, ginger paste, salt, pepper, oil, soy sauce, chilies, and the cornflour-water mixture in a large bowl. I mix everything well so the flavors combine evenly.
I roll out the dough and cut it into small round wrappers using a cup or glass. I keep them covered so they don’t dry out.
I place a spoonful of filling in the center of each wrapper. I fold and pinch the edges to seal them, shaping them into dumplings.
I grease a steamer and place the momos inside, making sure they don’t stick together. I steam them for about 15 minutes until fully cooked.
I serve them hot with a dipping sauce.
Servings and Timing
I get about 44 momos from this recipe.
Preparation time: 20 minutes Cooking time: 15 minutes Total time: about 35 minutes
Variations
I sometimes add more vegetables like finely chopped cabbage or carrots to the filling for extra texture. I also like making spicy momos by increasing the green chilies. When I want a richer flavor, I add a little garlic or sesame oil. I occasionally pan-fry the steamed momos for a crispy version called fried momos.
Storage/Reheating
I store uncooked momos in the freezer on a tray first, then transfer them to a bag once frozen so they don’t stick together. They keep well for up to a month. I steam them directly from frozen when needed. For cooked momos, I store them in the fridge for up to 2 days and reheat by steaming again so they stay soft.
FAQs
Can I use store-bought wrappers?
Yes, I often use store-bought wrappers when I want to save time, and they work well.
Can I make momos without a steamer?
Yes, I can use a pot with a rack or even a colander over boiling water to steam them.
Why is my momo dough too sticky?
I notice this happens if I add too much water. I fix it by adding a little more flour and kneading again.
Can I make the filling in advance?
Yes, I often prepare the filling a few hours ahead and keep it refrigerated until I’m ready to wrap.
How do I know when momos are cooked?
I know they are ready when the wrappers become slightly translucent and the filling is firm and fully cooked.
Conclusion
I enjoy making chicken momos because they feel comforting, flavorful, and fun to prepare. I like how simple ingredients come together to create something so satisfying and traditional. I find them perfect for sharing with family and friends, and they always taste best when served fresh and hot with a dipping sauce.
Authentic Nepali chicken momo dumplings made easy with soft wrappers and juicy spiced chicken filling for a delicious homemade snack.
Author:Ella
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:44 momos
Category:Appetizer / Snack / Main Dish
Method:Steaming
Cuisine:Nepali
Ingredients
Momo Wrapper
400 g plain flour
200 ml warm water
Chicken Filling
400 g chicken mince
300 g white onions, finely chopped or grated
10 stalks fresh coriander, finely chopped
1 tbsp ginger paste
2 tsp salt
1 tsp black pepper
2 tbsp vegetable oil
2 tbsp cornflour (mixed with a little cold water)
6 tbsp cold water
2 tbsp soy sauce
2 green chilies, finely chopped
Instructions
1. Make the Dough
Add flour to a large bowl. Slowly pour in warm water and mix until a dough forms. Knead until soft and pliable.
Cover with a damp cloth and rest for 10–15 minutes to make it elastic and easy to roll.
2. Prepare the Filling
In a large bowl, combine chicken mince, onions, coriander, ginger paste, salt, pepper, soy sauce, chilies, oil, and the cornflour-water mixture.
Mix thoroughly using hands or a spatula until well combined and slightly sticky.
3. Roll the Wrappers
Dust a clean surface with flour. Knead the dough briefly, then divide into 4 parts and roll into balls.
Roll each ball into a thin sheet. Cut into circles using a glass or cutter. Keep wrappers covered to prevent drying.
4. Shape the Momos
Place 1 tablespoon of filling in the center of each wrapper.
Fold and pinch edges to seal into pleated dumplings, or simply fold into a half-moon shape for an easier method.
Repeat until all filling is used.
5. Steam the Momos
Grease a steamer with oil. Place momos inside without touching each other.
Steam for about 15 minutes or until fully cooked and tender.
6. Serve
Serve hot with spicy momo chutney or dipping sauce of your choice.
Notes
Do not overfill wrappers to prevent breaking while steaming.
Keep wrappers covered to avoid drying out.
Add extra chili for a spicier filling.
Can be frozen before steaming for later use.
