Chicken Momo Dumplings Recipe

Chicken Momo Dumplings Recipe tastes juicy, savory, a little spicy, and perfectly chewy, and it works for busy weeknights or fun weekend cooking projects in about 1 hour total. This recipe fits anyone who loves dumplings, meal prep, or hosting friends who never say no to “just one more.” I grew up in a house that judged restaurants by their dumplings, so I take this Chicken Momo Dumplings Recipe very seriously.

Why Make This Chicken Momo Dumplings Recipe at Home

Homemade chicken momos taste fresher, juicier, and more customizable than anything from a takeout box. You control the spice level, the amount of veggies, and the dipping sauce, so every bite hits exactly how you like it.

You also stretch your budget, because a single batch feeds a crowd or stocks your freezer with future comfort food. The process feels relaxing and kind of meditative, especially if you fold dumplings with family or friends around the table.

“These chicken momo dumplings taste better than my favorite restaurant version and disappear the second they hit the table. ★★★★★”

Ingredients You Need

You can use homemade wrappers or store bought dumpling wrappers. I usually grab round gyoza or potsticker wrappers from the refrigerated section, because they save time and hold up well to steaming and pan frying.

For the chicken momo filling

• 1 pound ground chicken
  • Use dark meat if possible for juicier momos.
• 1 small onion, very finely minced
• 1 cup finely shredded green cabbage
• 2 green onions, finely sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 1 small tomato, very finely chopped (optional but adds nice moisture)
• 2 tablespoons cilantro, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon neutral oil (canola, avocado, or sunflower)
• 1 teaspoon toasted sesame oil
• 1 to 1½ teaspoons salt, to taste
• ½ teaspoon ground black pepper
• ½ to 1 teaspoon chili flakes or chili powder, to taste
• ½ teaspoon ground cumin (adds that classic momo aroma)
• ¼ teaspoon turmeric (optional, for color and warmth)

You want the filling juicy but not watery. If the tomato feels very juicy, blot it with a paper towel before adding.

For the wrappers

• 40 to 45 round dumpling wrappers
  • Use regular thickness, not extra thin wonton skins.
  • If you only find square wonton wrappers, trim them into circles with a biscuit cutter or small bowl.

For sealing

• Small bowl of water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional “glue” if wrappers feel dry)

For the momo dipping sauce

You can mix this while the momos steam.

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar or white vinegar
• 1 tablespoon tomato ketchup or chili sauce
• 1 to 2 teaspoons chili oil or hot sauce, to taste
• 1 teaspoon sesame oil
• 1 teaspoon sugar or honey
• 1 tablespoon finely chopped cilantro or green onion

Whisk everything in a small bowl until smooth. Taste and adjust salt, sweetness, and heat.

Equipment

• Large mixing bowl
• Cutting board and sharp knife
• Steamer setup: bamboo steamer, metal steamer basket, or a pot with a rack and lid
• Nonstick skillet if you want pan fried momos
• Parchment paper or lightly oiled steamer trays
• Small spoon for filling
• Clean kitchen towel to cover wrappers and filled momos

Tips & Mistakes

• Keep the filling cold so the fat stays firm and the momos cook juicy, not greasy.
• Mince the veggies very fine so they blend into the chicken and do not poke through the wrappers.
• Do not overfill; use about 1 to 1½ teaspoons filling per wrapper to avoid leaks.
• Cover the wrappers and shaped momos with a damp towel so they do not dry out and crack.
• Press out air pockets while you seal, or the dumplings may burst or wrinkle oddly.
• Oil or line the steamer so the momos do not stick and tear when you lift them.
• Do not overcook; pull them as soon as the wrapper turns slightly translucent and the filling reaches 165°F.
• Taste test one momo first, then adjust salt or spice in the remaining filling before shaping all of them.

How to Make Chicken Momo Dumplings Recipe

Mix the filling

1. Add ground chicken, onion, cabbage, green onions, garlic, ginger, tomato, and cilantro to a large bowl.
2. Sprinkle in soy sauce, neutral oil, sesame oil, salt, pepper, chili flakes, cumin, and turmeric.
3. Mix with clean hands or a spoon until everything blends evenly and the mixture feels slightly sticky.
4. Chill the filling in the fridge for 15 to 20 minutes while you set up your wrappers and steamer.

Set up the wrappers

1. Place the wrappers on a plate and cover them with a slightly damp kitchen towel.
2. Keep your small bowl of water nearby for sealing.
3. Line your steamer basket with parchment circles or lightly brush it with oil.
4. Clear a little “assembly line” space so you can fill, fold, and park the momos neatly.

Fill and fold the momos

1. Place one wrapper in your palm and add 1 to 1½ teaspoons of filling in the center.
2. Dip a finger in water and moisten the edge of the wrapper all the way around.
3. Fold in your favorite style:
   • Simple half moon: Fold the wrapper in half over the filling and pinch the edges together.
   • Pleated crescent: Start at one end and make small pleats toward the center, pinching each one.
   • Round “purse”: Bring the edges up around the filling and pleat toward the center, then pinch closed at the top.
4. Press firmly so no gaps remain and gently squeeze out any trapped air.
5. Place the finished momo in the steamer basket and cover with a towel while you shape the rest.

Steam the chicken momos

1. Fill your pot with a couple of inches of water and bring it to a steady simmer.
2. Set the steamer basket over the simmering water and cover it with a lid.
3. Steam the momos for 10 to 12 minutes, until the wrappers turn slightly translucent and the chicken cooks through.
4. Cut one open to check that the center looks opaque and juicy, not pink, or use a thermometer to confirm 165°F.

Optional: Pan fry for crispy bottoms

1. Heat 1 to 2 tablespoons of oil in a nonstick skillet over medium heat.
2. Add steamed momos in a single layer and cook until the bottoms turn golden and crisp.
3. Splash in 2 to 3 tablespoons of water, cover, and let them steam for 1 to 2 minutes to reheat fully.
4. Remove the lid and cook another minute so the bottoms crisp back up.

Make the dipping sauce

1. Stir soy sauce, vinegar, ketchup or chili sauce, chili oil, sesame oil, sugar, and herbs in a small bowl.
2. Taste and tweak the heat and sweetness to your liking.
3. Serve the sauce in small bowls alongside hot momos.

Variations I've Tried

I swap half the ground chicken with finely chopped shrimp for a lighter, bouncier filling. The combo tastes amazing with extra ginger and chili.

Sometimes I add finely diced bell pepper and carrot for a veggie packed version that kids devour without questions. I also like a cheesy momo twist with a spoonful of shredded mozzarella or cheddar tucked into the center, which melts into the chicken and turns the filling extra rich.

You can go full veggie by using crumbled firm tofu, extra cabbage, mushrooms, and carrot with the same seasoning mix. I also enjoy a “tandoori style” version with yogurt, extra cumin, coriander, and smoked paprika mixed into the chicken for a deeper flavor.

How to Serve Chicken Momo Dumplings Recipe

Serve these chicken momo dumplings hot from the steamer with a generous side of spicy tomato chili sauce or soy chili dip. Add a simple cucumber salad, steamed broccoli, or stir fried veggies to round out the meal. Kids often like a milder soy and ketchup dip, while spice lovers chase them with extra chili oil or hot sauce. Pair the momos with hot tea, iced tea, or a light lemonade for a cozy, satisfying spread.

How to store

• Fridge: Cool leftover momos completely, then store them in an airtight container for up to 3 days.
• Freezer, uncooked: Freeze shaped raw momos on a parchment lined tray until firm, then move them to a freezer bag for up to 2 months.
• Freezer, cooked: Freeze steamed and cooled momos the same way and keep them for up to 2 months.
• Reheating: Steam chilled or frozen momos until hot in the center, or pan fry them with a splash of water and a lid, then crisp the bottoms again at the end.