Chicken Momo Dumplings Recipe

Chicken Momo Dumplings Recipe tastes juicy, garlicky, and just a little bit spicy, perfect for anyone who loves cozy street food style snacks and has about 1 hour to cook. This recipe works for busy weeknights or casual weekend cooking with friends, since you can prep the filling ahead and fold while you chat. I grew up obsessed with dumplings of every kind, so this Chicken Momo Dumplings Recipe holds a very special spot in my home kitchen rotation.

Why Chicken Momo Dumplings Recipe Is Worth It

Chicken momos pack tender ground chicken, aromatics, and warm spices into a soft, chewy wrapper that steams up into little flavor bombs. You get a mix of juicy filling, light dough, and a bold dipping sauce that tastes bright and tangy.

You can prep the filling in advance, keep it in the fridge, then fold and steam when people show up. The recipe uses simple pantry ingredients, and you can use store bought dumpling wrappers if you want to save time and sanity.

“These Chicken Momo Dumplings taste like restaurant takeout but fresher, juicier, and way more fun to eat with your hands. ★★★★★”

Ingredients You Need

For the chicken momo filling

• 1 pound ground chicken
  • Use dark meat if possible, since it stays juicier than breast meat.
• 1 small onion, very finely minced
• 3 green onions, finely sliced
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 small tomato, finely chopped, seeds removed
• 2 tablespoons fresh cilantro, finely chopped
• 1 tablespoon neutral oil (canola, avocado, or grapeseed)
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice or rice vinegar
• 1 teaspoon salt, or to taste
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika or mild chili powder
• 1 to 2 teaspoons finely chopped green chili or jalapeño, to taste

You can swap cilantro with flat leaf parsley if you have cilantro haters in the house. Use low sodium soy sauce if you want more control over salt.

For the momo wrappers

• 40 to 45 round dumpling wrappers, gyoza style, thawed if frozen
  • You can use wonton wrappers and cut them into circles with a glass.
  • If you want to roll your own, use:
    • 2 cups all purpose flour
    • ½ teaspoon salt
    • About ¾ cup warm water

Homemade dough tastes chewier and more traditional, but store bought wrappers save time and still taste great.

For the spicy 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 sesame seeds
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar or lemon juice
• ½ teaspoon sugar
• Salt to taste
• 2 tablespoons water, more as needed to thin

You can use canned fire roasted tomatoes if you want a shortcut. Sriracha or your favorite chili sauce can stand in for dried chilies in a pinch.

Equipment list

• Mixing bowl for the filling
• Small bowl of water for sealing wrappers
• Cutting board and sharp knife
• Steamer basket with lid
  • Bamboo steamer, metal steamer insert, or an electric steamer all work.
• Large pot or wok to hold the steamer
• Parchment paper or cabbage leaves to line the steamer
• Small skillet to toast sesame seeds
• Blender or small food processor for the sauce

Quick Tips & substitutions

• Use ground chicken thigh for the juiciest Chicken Momo Dumplings Recipe.
• Keep the filling cold so the fat stays firm and the momos stay juicy.
• Finely mince the vegetables so they mix evenly and do not poke through the wrappers.
• Cover wrappers with a damp towel so they do not dry out while you fold.
• Use store bought gyoza or potsticker wrappers if you do not want to roll dough.
• Swap ground turkey for chicken if that is what you have.
• Skip the chilies for a mild version, then serve chili sauce on the side.
• Line the steamer with parchment or cabbage so the momos do not stick.
• Do not overcrowd the steamer, or the dumplings will touch and stick together.
• Test steam one momo first so you can adjust salt or chili before you cook the full batch.

How to Make Chicken Momo Dumplings Recipe

Mix the chicken momo filling

1. Add ground chicken to a large mixing bowl.
2. Add minced onion, green onions, ginger, garlic, tomato, and cilantro.
3. Pour in neutral oil, soy sauce, lemon juice, salt, coriander, cumin, paprika, and chopped green chili.
4. Mix with clean hands or a spoon until everything blends and the mixture looks sticky and cohesive.
5. Cover the bowl and chill the filling in the fridge for at least 20 minutes while you prep wrappers and sauce.

Make simple momo dough, if not using wrappers

1. Add flour and salt to a bowl.
2. Pour in warm water a little at a time while you stir with chopsticks or a fork.
3. When the dough comes together, knead it on a lightly floured surface until it feels smooth and elastic, about 8 to 10 minutes.
4. Cover the dough with a damp towel and let it rest for 20 to 30 minutes.
5. After resting, roll the dough into a log, cut into small pieces, and roll each piece into a thin circle about 3 inches wide.

Set up the steamer

1. Fill a pot or wok with a few inches of water and bring it to a gentle simmer.
2. Line your steamer basket with parchment circles or cabbage leaves with a few holes for steam.
3. Keep the water at a steady simmer so it stays hot and ready when you finish folding.

Fold the chicken momos

1. Place one wrapper in your palm and add about 1 tablespoon of filling in the center.
2. Dip a finger in water and moisten the edge of the wrapper all the way around.
3. Fold the wrapper in half over the filling and pinch the top center to seal.
4. Make small pleats on one side, folding the dough toward the center pinched point, and press each pleat to seal.
5. Work around the edge until you seal the whole dumpling, then gently press out any air pockets.
6. Set each folded momo in a single layer on a tray, and cover them with a damp towel while you finish the batch.

You can shape them into half moons, round purse shapes, or little pleated buns. Aim for a tight seal so the juices stay inside.

Steam the Chicken Momo Dumplings

1. Arrange momos in the lined steamer basket with a little space between each one.
2. Place the steamer over the simmering water and cover with the lid.
3. Steam fresh momos for 10 to 12 minutes, until the wrappers look slightly translucent and the filling feels firm.
4. Cut one open to check that the chicken cooks through and the juices run clear.
5. Lift the steamer off the pot and let the momos sit for 1 minute so they firm up before you move them.

Make the spicy momo dipping sauce

1. Toast sesame seeds in a dry skillet over medium heat until they turn golden and fragrant, then cool them.
2. Boil or steam tomatoes and chilies for 3 to 4 minutes until they soften.
3. Add tomatoes, chilies, garlic, toasted sesame seeds, soy sauce, vinegar, sugar, salt, and water to a blender.
4. Blend until smooth, adding a splash more water if you want a thinner sauce.
5. Taste and adjust salt, chili, or acidity, then pour into a small bowl for serving.

Pan fry for a crispy bottom option

1. Heat 1 tablespoon 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. Add a splash of water, cover with a lid, and let them steam for 2 more minutes.
4. Serve hot with dipping sauce for a juicy inside and crispy outside combo.

Recipe Variations

• Use gluten free dumpling wrappers and tamari instead of soy sauce for a gluten free version.
• Swap ground chicken with crumbled firm tofu and finely minced mushrooms for a vegan momo filling.
• Use finely chopped cabbage and carrots to bulk up the filling and keep it lighter.
• Skip the tomato in the filling and add extra onion and cilantro for a simpler flavor.
• Add a little garam masala or curry powder for a stronger spice profile.
• Use shredded rotisserie chicken, finely chopped, with a bit of extra oil as a shortcut filling.
• Make low carb momos by wrapping the filling in blanched cabbage leaves and steaming.

Ways to Serve Chicken Momo Dumplings Recipe

• Serve Chicken Momo Dumplings Recipe with the spicy tomato sesame dipping sauce and extra chili sauce on the side.
• Add a simple cucumber and carrot salad with lime and salt for a fresh crunchy contrast.
• Pair with hot chai, iced tea, or sparkling water with lemon for a cozy snack spread.
• Set up a DIY momo bar with different sauces like soy vinegar, chili crisp, and yogurt mint sauce.
• Pack leftover momos in lunch boxes with some sliced veggies and fruit.

Storage Success

Let leftover Chicken Momo Dumplings Recipe cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. Keep the dipping sauce in a separate container so the wrappers stay firm. Reheat momos in a steamer for 5 to 7 minutes or in a covered skillet with a splash of water until they heat through. Freeze uncooked momos on a tray until solid, then move them to a freezer bag and steam them straight from frozen, adding a few extra minutes to the cooking time.