Chicken Momos
Juicy chicken momos with a thin, tender wrapper and a simple aromatic filling. These steamed dumplings are a favorite street-style snack in India and taste best served hot with spicy chutney.
For 4 servings
- knead · ~15 min
Knead the dough.
Mix all-purpose flour, 1 pinch salt, oil, and water into a firm, smooth dough. Knead for 5 to 6 minutes, cover, and let it rest while you make the filling.
TIPKeep the dough slightly firm so the wrappers hold their shape after steaming. - mix · ~5 min
Make the chicken filling.
1.Add chicken breast, onion, cabbage, ginger, garlic, green chili, and coriander leaves to a bowl.2.Add soy sauce, the remaining salt, and black pepper.3.Mix well until the filling looks evenly combined and slightly sticky. - prep · ~10 min
Roll the wrappers.
1.Divide the dough into 12 equal pieces.2.Roll each piece into a smooth ball.3.Dust lightly with flour and roll each ball into a thin round wrapper with the edges slightly thinner than the center.TIPCover the rolled wrappers and dough pieces with a cloth so they do not dry out. - assemble · ~10 min
Shape the momos.
1.Place 1 tablespoon filling in the center of each wrapper.2.Lift the edges and pleat them together over the filling.3.Pinch well to seal each momo tightly.TIPDo not overfill, or the momos may tear while pleating. - prep · ~3 min
Prepare the steamer.
Grease the steamer plate lightly with oil and place the shaped momos on it with a little space between each one. Add water to the steamer base and bring it to a boil.
- steam · ~12 min
Steam the momos.
Steam the momos over medium heat until the wrappers turn glossy and the chicken is fully cooked, 10 to 12 minutes.
TIPThe filling should reach 165°F or 74°C at the center for safe cooking. - serve
Serve the chicken momos hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze or pat the chopped cabbage dry before mixing so the chicken filling stays juicy, not watery.
- 2Rested dough rolls thinner with less spring-back, which helps you get delicate wrappers without tearing.
- 3Keep the wrapper center slightly thicker than the edges so it can support the moist chicken filling while steaming.
- 4Pleat and seal firmly with dry fingertips; any small gap can let chicken juices leak into the steamer.
- 5Steam in a fully preheated steamer so the wrappers set quickly instead of turning sticky or soggy.
- 6Do not let the momos touch on the tray, or the glossy wrappers can stick together after steaming.
- 7If making ahead, shape and refrigerate the momos on a floured tray, then steam straight from cold the same day.
Adapt it for your goals.
High-protein
Use chicken thigh mince instead of breast for an even juicier, richer momo with slightly more protein-friendly satiety.
low oilLow-oil
Skip oil in the dough and line the steamer with lightly oiled cabbage leaves instead of greasing the plate.
spicierSpicier
Add extra green chili or a little chili paste to the filling if you want a sharper street-style heat.
whole wheatWhole-wheat
Replace part of the all-purpose flour with whole wheat flour for a nuttier wrapper and a bit more fiber.
Why this is on our healthy list.
Lean Protein Filling
Chicken breast provides lean protein that makes these momos more filling than many flour-heavy snacks.
Steamed, Not Fried
Because the momos are steamed, they avoid the extra heaviness and oil absorption that come with deep-frying.
Vegetable-Boosted Dumplings
Cabbage, onion, coriander, ginger, garlic, and chili add plant nutrients and flavor to the chicken filling.
Frequently asked questions
The dough was likely too dry or rolled too thick. Keep it smooth and slightly firm, then steam only until the wrappers turn glossy.
