Authentic Chicken Momos with Himalayan Flavor

Nestled in the misty alleys of Kathmandu or high along the winding roads of Dharamshala, the aroma of freshly steamed momos rises from bamboo baskets like an invitation. Not just food, but a cultural handshake—chicken momos are the soul-warming dumplings beloved across Nepal, Tibet, and the hilly regions of Northern India. These hand-pleated parcels of juicy meat and bold spices capture the essence of Himalayan hospitality and the stories shared over hot plates in cold mountain air. Making them at home is more than cooking—it’s a journey into the heart of the world’s coziest street food tradition.

Why This Recipe Works

• Deep Cultural Roots: Chicken momos are a cornerstone of Nepali and Tibetan cuisine—an expression of warmth, comfort, and community that brings global flair to your kitchen.
• Perfectly Seasoned Filling: Ground chicken is infused with ginger, garlic, onions, chilies, and soy sauce, creating a juicy, flavorful interior that bursts with every bite.
• Tender Handmade Wrappers: Whether made from scratch or store-bought, the dumpling wrappers stay soft yet chewy when steamed, holding the flavor-packed filling with just the right bite.
• Healthy and Steamed: Unlike fried snacks, these momos are gently steamed, making them a lighter yet satisfying option that doesn’t skimp on taste or texture.
• Versatile and Crowd-Pleasing: From family dinners to party appetizers, momos are easy to customize and guaranteed to disappear fast.

Ingredients

For the Wrapper (if making from scratch):

• 2 cups all-purpose flour
• ¾ cup warm water (approx.)
• Pinch of salt

For the Chicken Filling:

• 1 lb ground chicken
• 1 small onion, finely chopped
• 2 tbsp scallions, chopped
• 1 tbsp ginger-garlic paste
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp ground black pepper
• ½ tsp salt
• 1 small green chili, finely chopped (optional)
• 2 tbsp chopped cilantro

For the Tomato Dipping Sauce (Optional but Traditional):

• 2 medium tomatoes
• 2 cloves garlic
• 1 dried red chili
• 1 tbsp sesame seeds
• 1 tsp soy sauce
• Salt to taste

Equipment Needed

• Large mixing bowls
• Steamer or bamboo steam baskets
• Rolling pin
• Skillet (for the sauce)
• Food processor or blender
• Parchment paper or oil for steaming tray
• Small spoon or scooper
• Damp cloth

Instructions

Step 1: Make the Dumpling Dough (If Not Using Store-Bought Wrappers)

In a large bowl, combine flour and salt, then slowly add warm water while kneading until a firm, smooth dough forms. It should not be sticky, but soft and pliable. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting time allows the gluten to relax, making the dough easier to roll out thinly without tearing. Tip: If you’re in a rush, store-bought gyoza or dumpling wrappers can save time while still delivering great results.

Step 2: Prepare the Juicy Chicken Filling

In a mixing bowl, combine ground chicken, chopped onion, scallions, ginger-garlic paste, soy sauce, sesame oil, black pepper, salt, green chili, and cilantro. Use your hands or a spoon to mix everything thoroughly, ensuring even seasoning throughout. The goal is a moist, cohesive filling that holds together when scooped but isn’t watery. Tip: Let the filling chill in the refrigerator while you prepare the wrappers—it firms up slightly and makes folding easier.

Step 3: Roll and Fill the Momos

Divide your dough into small, equal-sized balls. Roll each ball into a 3-inch round disc, keeping the center slightly thicker than the edges. Place about 1 tablespoon of filling in the center of each disc. Fold the wrapper using your preferred pleating style—half-moon, round pleats, or even simple turnovers—sealing tightly to prevent leaks during steaming. Don’t worry about perfect form; it’s all about sealing in flavor. Tip: Keep unused dough balls covered with a damp cloth to prevent drying while working in batches.

Step 4: Set Up Your Steamer

Line the steamer tray with parchment paper or lightly oil it to prevent sticking. Arrange the momos in a single layer with a little space between each one to allow steam circulation. Bring water in the steamer base to a rolling boil before placing the tray on top. Cover tightly and steam for 10–12 minutes, or until the wrappers turn glossy and slightly translucent. The filling should be fully cooked and juicy.

Step 5: Make the Tomato Dipping Sauce (Optional but Traditional)

While the momos steam, prepare the chutney. In a dry skillet, toast sesame seeds until golden, then set aside. In the same pan, roast garlic, tomatoes, and the dried red chili until blistered. Blend everything together with soy sauce, salt, and a splash of water to form a thick, spicy-tangy dipping sauce. It’s the traditional pairing for momos and adds an authentic Himalayan kick.

Step 6: Serve Steaming Hot

Transfer your steamed momos to a serving plate and pair with the tomato-sesame dipping sauce. Serve them piping hot, ideally with warm tea on the side—just like in the mountain eateries of Pokhara or the tea stalls in McLeod Ganj. That first bite? Tender wrapper, juicy filling, and a burst of spice and aroma that makes the world pause for a moment.

Tips and Tricks

Use Chicken Thighs for Better Texture

Ground chicken breast tends to dry out. If possible, use dark meat or grind your own boneless thighs for juicier, more flavorful filling.

Don’t Overstuff

One tablespoon of filling is plenty. Overfilling will make sealing harder and might cause the momos to burst open during steaming.

Steam in Batches

Don’t overcrowd your steamer tray—momos need space to cook evenly. If you’re making a large batch, cover uncooked momos with a damp towel and steam in batches.

Freeze for Later

Uncooked momos freeze beautifully. Arrange them on a tray, freeze until solid, then transfer to a zip-top bag. Steam directly from frozen, adding a few extra minutes.

Add Veggies for Variation

Grate a little cabbage or carrot into the chicken mix for added crunch and nutrition. Just be sure to squeeze out excess moisture before mixing.

Recipe Variations

• Tibetan-Inspired Chicken Momos: Add a pinch of Sichuan pepper and use lard or beef fat for a richer, earthier flavor often found in Tibetan regions.
• Spicy Indian-Style Momos: Add garam masala and chopped green chilies to the filling, and serve with a fiery tomato-garlic chutney.
• Nepali Buff Momos (Chicken Substitute): Use ground beef or buffalo (buff) for a more traditional Kathmandu-style momo experience.
• Pan-Fried Momos: Steam first, then crisp one side in a skillet with a little oil for “Kothey” style—half steamed, half pan-fried.
• Cheese & Chicken Fusion: Add a tablespoon of shredded cheese into the filling for a rich, gooey twist—popular in fusion food trucks.

Frequently Asked Questions

What is the origin of momos?
Momos likely originated in Tibet and spread across Nepal, Bhutan, and Northern India through trade and migration routes. Today, they are a beloved snack and street food across the Himalayas, evolving with each region’s spices and ingredients.

Are momos similar to dumplings or gyoza?
Yes, momos are a type of dumpling, but they are typically steamed (not pan-fried like gyoza) and feature Himalayan-style fillings with bold flavors like ginger, garlic, and chili.

Can I make momos without a steamer?
Absolutely! You can use a metal colander over a pot of boiling water, covered with a lid. Just make sure to oil the colander or use parchment to prevent sticking.

How do I store leftover momos?
Cooked momos can be refrigerated in an airtight container for up to 2 days. Reheat by steaming or microwaving with a damp paper towel to restore softness.

Is the dipping sauce necessary?
Not required, but highly recommended. The spicy tomato chutney brings out the full flavor of the momos and mirrors how they’re served in Nepal and Northern India. It adds authenticity and that perfect contrast of heat and tang.

Summary

Chicken momos are more than a dumpling—they’re a gateway into Himalayan culture, a symbol of shared warmth, and a street food icon that feels like home no matter where you are. Whether you’re steaming them in a New York apartment or a countryside kitchen, each bite connects you to the smoky lanes of Kathmandu and the cozy kitchens of the North.

Authentic Chicken Momos with Himalayan Flavor

Recipe by Joseph HudsonCourse: Cooking

Servings

4

servings

Prep time

40

minutes

Cooking time

15

minutes

Calories

300

kcal

Ingredients

• 2 cups all-purpose flour

• ¾ cup warm water

• Pinch of salt

• Filling:

• 1 lb ground chicken

• 1 small onion, chopped

• 2 tbsp scallions

• 1 tbsp ginger-garlic paste

• 1 tbsp soy sauce

• 1 tsp sesame oil

• ½ tsp pepper

• ½ tsp salt

• 1 green chili, chopped (optional)

• 2 tbsp cilantro

Directions

• Mix flour, salt, and water to form smooth dough. Rest 30 minutes.
• Mix all filling ingredients thoroughly. Chill while rolling dough.
• Roll dough into small circles. Add 1 tbsp filling to center. Seal with pleats or folds.
• Steam momos over boiling water for 10–12 minutes.
• Serve hot with tomato-sesame dipping sauce.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.