Chicken Momo Dumplings Recipe

Chicken Momo Dumplings Recipe hits that perfect combo of juicy, garlicky chicken filling wrapped in soft, chewy dough with a spicy-tangy dipping sauce that makes you forget you ever ordered takeout. It works for busy weeknights, game nights, or casual parties, and you can get the whole thing done in about 1 hour if you move with purpose. I first learned to fold momos at a friend’s tiny apartment kitchen, and my first batch looked like tiny deflated footballs, so you’re already ahead of where I started.

Why Chicken Momo Dumplings Recipe Is Worth It

This Chicken Momo Dumplings Recipe gives you tender, flavorful dumplings with a savory, oniony, slightly spicy filling that tastes like comfort food with a kick. You control the ingredients, so the chicken stays juicy, the seasoning hits your exact spice level, and nothing tastes bland or greasy.

You can prep the filling and dough ahead, then fold and steam right before eating, which works great for guests or family. The recipe also freezes nicely, so you cook once and stash a batch of momos for future “I need something amazing right now” moments.

“These chicken momo dumplings disappeared faster than any appetizer I’ve ever served—juicy, flavorful, and totally addictive. ★★★★★”

Ingredients You Need

Dough

• 2 cups all-purpose flour (scoop and level so the dough stays soft, not tough)
• ½ teaspoon fine sea salt
• ¾–1 cup warm water (start with ¾ cup, add more a tablespoon at a time as needed)
• 1 teaspoon neutral oil (canola, vegetable, or avocado oil)

Chicken Filling

• 1 pound ground chicken (use dark meat or a mix for juicier momos; ground turkey works in a pinch)
• 1 small onion, very finely minced (or grated for a smoother texture)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 2–3 green onions, finely sliced
• ¼ cup finely chopped cilantro (skip if you dislike cilantro and use parsley instead)
• 1–2 green chilies, finely chopped (Thai or serrano; use jalapeño for milder heat)
• 2 tablespoons soy sauce (use low-sodium if you watch salt)
• 1 tablespoon neutral oil
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground black pepper
• ½ teaspoon salt (adjust to taste; soy sauce also adds salt)
• 2–3 tablespoons water or chicken broth (this keeps the filling juicy)

Spicy Tomato Dipping Sauce (Optional but highly recommended)

• 2 medium tomatoes, chopped (or 1 cup canned crushed tomatoes as a shortcut)
• 2 cloves garlic, minced
• 1–2 dried red chilies or ½ teaspoon red chili flakes
• 1 tablespoon soy sauce
• 1 tablespoon vinegar (rice vinegar or apple cider vinegar)
• 1 teaspoon sugar
• 1 tablespoon neutral oil
• Salt to taste
• Splash of water as needed to thin

Equipment

• Mixing bowls
• Measuring cups and spoons
• Cutting board and sharp knife
• Rolling pin (or a clean bottle in a pinch)
• Steamer basket, bamboo steamer, or metal colander over a pot with lid
• Parchment paper or lightly oiled steamer trays
• Small spoon for filling and a damp kitchen towel to cover dough

Quick Tips & substitutions

• Use dark meat ground chicken to keep the filling juicy; mix in a tablespoon of oil if you only have lean breast.
• Chill the filling for 15–20 minutes so it firms up and stays easier to wrap.
• Keep the dough balls covered with a damp towel so they do not dry out and crack.
• Roll the wrappers slightly thinner at the edges and thicker in the center so they hold the filling.
• Swap ground turkey, pork, or a mix if you run out of chicken.
• Use pre-made dumpling wrappers from the store when you want a shortcut, and keep them covered so they stay soft.
• Adjust chili level to your taste; remove seeds for less heat or add chili oil to the filling for extra kick.
• Use gluten-free all-purpose flour blend and a little xanthan gum for a gluten-free dough, or use gluten-free store-bought wrappers.
• Pan-fry leftover steamed momos in a bit of oil to turn them into crispy-bottom dumplings.
• Test one momo by steaming it first, then taste and adjust seasoning in the filling before you fold the rest.

How to Make Chicken Momo Dumplings Recipe

Mix the Dough

1. Add flour and salt to a mixing bowl and stir to combine.
2. Drizzle in the oil, then slowly pour in ¾ cup warm water while you stir with chopsticks or a fork.
3. When the dough starts to clump, switch to your hands and knead until it turns smooth and elastic, about 8–10 minutes.
4. Cover the dough with a damp towel or plastic wrap and let it rest at room temperature for 20–30 minutes while you mix the filling.

Make the Chicken Filling

1. Add ground chicken to a large bowl and break it up with a fork.
2. Add onion, garlic, ginger, green onions, cilantro, and green chilies.
3. Pour in soy sauce, oil, cumin, coriander, pepper, and salt.
4. Add 2–3 tablespoons water or broth, then mix everything thoroughly until the filling looks sticky and well combined.
5. Taste a tiny bit by microwaving a teaspoon of filling until cooked, then adjust salt or spices as needed.
6. Chill the filling in the fridge while you roll the wrappers.

Shape the Wrappers

1. Divide the rested dough into 2 equal pieces, then roll each piece into a log about 1 inch thick.
2. Cut each log into small pieces about the size of a large grape or walnut.
3. Roll each piece into a ball, then flatten into a small disc with your palm.
4. Use a rolling pin to roll each disc into a circle about 3 inches wide, slightly thicker in the center and thinner at the edges.
5. Keep the rolled wrappers under a lightly damp towel so they stay soft.

Fill and Fold the Momos

1. Place one wrapper in your palm and add about 1 tablespoon of chicken filling in the center.
2. Pinch one point of the edge to start, then pleat around the circle, pinching each new fold into the previous one.
3. Gather the pleats toward the center and twist or pinch to seal the top tightly so no filling leaks.
4. If that style feels tricky, fold the wrapper into a half-moon, then pinch along the edge to seal, adding simple pleats as you go.
5. Set each shaped momo on a floured tray or parchment and cover with a towel while you finish the batch.

Steam the Chicken Momos

1. Line your steamer basket with parchment (poke a few holes) or lightly oil the surface so the momos do not stick.
2. Arrange momos in the steamer with a little space between each one.
3. Bring water to a boil in the pot, then place the steamer over it and cover with a lid.
4. Steam the chicken momo dumplings for 10–12 minutes, until the wrappers look slightly translucent and the filling cooks through.
5. Cut one momo open to check that the chicken looks fully cooked and no pink remains.
6. Serve hot with the spicy tomato dipping sauce or your favorite chili sauce.

Make the Spicy Tomato Dipping Sauce

1. Heat oil in a small pan over medium heat.
2. Add garlic and dried chilies or chili flakes and stir until fragrant, about 30 seconds.
3. Add tomatoes, soy sauce, vinegar, sugar, and a pinch of salt.
4. Simmer for 8–10 minutes until the tomatoes break down and the sauce thickens.
5. Blend with a splash of water for a smoother texture, or mash with a spoon for a rustic style.
6. Taste and adjust salt, sugar, or chili level to match your preference.

Recipe Variations

• Gluten-free: Use a gluten-free flour blend for the dough and gluten-free soy sauce.
• Low carb: Wrap the filling in blanched cabbage leaves and steam, or use very thin wrappers and more filling.
• Veggie-packed: Add finely shredded cabbage, carrots, or mushrooms to the chicken filling.
• All-veg: Swap chicken with crumbled firm tofu, finely chopped mushrooms, and cabbage, then season the same way.
• Extra spicy: Add chili oil or extra green chilies directly into the filling.
• Mild version: Skip the green chilies and use sweet chili sauce on the side.
• Herby twist: Swap cilantro with a mix of parsley and a little mint for a fresh flavor.

Ways to Serve Chicken Momo Dumplings Recipe

• Serve on a platter with spicy tomato dipping sauce, soy sauce, and chili crisp on the side.
• Pair with a simple cucumber salad or shredded cabbage salad for crunch and freshness.
• Add to a light broth with greens and scallions for a comforting momo soup.
• Pack in lunch boxes with a small container of dipping sauce.
• Serve as a main dish with steamed rice and stir-fried vegetables.

Storage Success

Let leftover chicken momo dumplings cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. Keep them in a single layer or separate layers with parchment so they do not stick together. Reheat them by steaming for 5–7 minutes or pan-frying with a splash of water and a lid to revive the texture. Freeze uncooked momos on a tray until solid, then transfer them to a freezer bag and steam straight from frozen, adding a few extra minutes to the cooking time.