Chicken Momo Dumplings Recipe

Chicken Momo Dumplings Recipe tastes juicy, savory, a little spicy, and totally addictive, perfect for anyone who loves dumplings and wants a fun project that takes about 1 hour from start to finish. This recipe works for weeknight dinners, game nights, or a cozy weekend cooking session with family or friends. I still remember burning my fingertips on a too-hot momo at a tiny stall and thinking, “Yep, this flavor needs to live in my kitchen forever.”

Why You Should Try This Chicken Momo Dumplings Recipe

This Chicken Momo Dumplings Recipe gives you tender wrappers filled with a garlicky, gingery chicken mixture that stays incredibly juicy. The steam locks in flavor, and the dipping sauce hits all the right notes: tangy, spicy, and bright.

You can customize the spice level, use pantry shortcuts, and freeze a batch so future you feels very smart. Kids love the bite-size shape, adults love the flavor punch, and everyone loves building their own dipping sauce situation.

“These chicken momos taste like your favorite street stall special, only cleaner, juicier, and way more generous with the filling. ★★★★★”

Ingredients You’ll Need

You can use store-bought dumpling wrappers or momo wrappers to save time, or roll your own if you feel ambitious. I usually grab round gyoza wrappers from the refrigerated section, since they hold up well and save a lot of effort.

For the chicken momo filling

• 1 pound ground chicken (thigh meat stays juicier than breast)
• 1 small onion, very finely minced
• 3 green onions, finely sliced
• 1 cup finely shredded green cabbage
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons fresh cilantro, finely chopped (optional but tasty)
• 1 small green chili, finely chopped (or use jalapeño for milder heat)
• 2 tablespoons soy sauce (low sodium if you prefer)
• 1 tablespoon neutral oil (canola, avocado, or vegetable)
• 1 teaspoon sesame oil
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon black pepper
• ½–¾ teaspoon salt, to taste

You can swap cabbage with finely chopped napa cabbage or even finely minced bok choy. If you avoid cilantro, use extra green onion and a little parsley.

For the wrappers

• 30–40 round dumpling or gyoza wrappers, about 3 inches wide
• Or homemade dough:
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • About ¾ cup warm water

If you roll your own dough, use a little extra flour for dusting so the wrappers do not stick. Store-bought wrappers keep things simple and still taste great.

For the momo dipping sauce

• 2 medium tomatoes, halved
• 3–4 dried red chilies (or 1–2 fresh chilies for milder heat)
• 3 cloves garlic
• 1 tablespoon ginger, chopped
• 1 tablespoon toasted sesame seeds (or tahini as a shortcut)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar or white vinegar
• ½ teaspoon sugar
• Salt to taste
• 2–3 tablespoons water, as needed to thin

You can use canned tomatoes in a pinch, just drain them first. If you use tahini instead of sesame seeds, you get a creamier sauce with less effort.

Equipment list

• Mixing bowls
• Cutting board and sharp knife
• Steamer basket with lid (bamboo steamer, metal steamer insert, or electric steamer)
• Large pot or wok that fits your steamer
• Small food processor or blender for the sauce
• Rolling pin if you make wrappers from scratch
• Parchment paper or cabbage leaves to line the steamer

Tips & Tricks

• Chill the filling for 15–20 minutes so it firms up and feels easier to wrap.
• Keep wrappers covered with a slightly damp towel so they do not dry out and crack.
• Do not overfill the dumplings; about 1 tablespoon of filling per wrapper works best.
• Press out air pockets while you seal so the momo does not burst while steaming.
• Line the steamer with parchment or cabbage leaves so the dumplings do not stick.
• Steam in batches so you do not crowd the basket and the steam can move around.
• Brush the tops with a tiny bit of oil after steaming to keep them shiny and soft.
• Adjust chili in the filling and sauce to match your heat tolerance.

How to Make Chicken Momo Dumplings Recipe

Mix the chicken momo filling

Add ground chicken, onion, green onion, cabbage, garlic, ginger, cilantro, and chili to a large bowl. Sprinkle in soy sauce, neutral oil, sesame oil, cumin, coriander, black pepper, and salt.

Use clean hands or a spoon and mix until everything combines and the mixture looks sticky and uniform. Cover the bowl and chill it in the fridge while you prep wrappers and sauce.

Make the momo wrappers (if using homemade dough)

Add flour and salt to a bowl and stir. Pour in warm water a little at a time while you mix, until the dough comes together and feels soft but not sticky.

Knead the dough on a lightly floured surface for about 8–10 minutes until it turns smooth and elastic. Cover the dough with a damp towel and let it rest for 20–30 minutes so it relaxes and rolls out easily.

After resting, divide the dough into 3–4 logs and cut each log into small pieces about the size of a large grape. Roll each piece into a ball, then flatten with your palm.

Use a rolling pin to roll each piece into a thin circle about 3 inches wide, slightly thicker in the center and thinner at the edges. Dust with flour as needed so nothing sticks.

Shape the chicken momos

Set up a small station with wrappers, chilled filling, and a small bowl of water. Place one wrapper in your palm and add about 1 tablespoon of filling in the center.

Dip a finger in water and lightly moisten the edge of the wrapper. Fold the wrapper in half over the filling and pinch the top center to seal.

Pleat one side of the wrapper toward the center, pinching as you go, then repeat on the other side to form a half-moon with pretty folds. You can also pinch the edges together in a simple crescent shape if you feel new to dumpling folding.

Set each shaped momo on a tray dusted with flour or lined with parchment. Keep them covered with a towel while you finish the batch so they do not dry out.

Prepare the momo dipping sauce

Place tomatoes and dried chilies in a small pot, cover with water, and bring to a boil. Simmer for about 5–7 minutes until the tomatoes soften and the chilies plump up. Drain and let them cool slightly.

Add tomatoes, chilies, garlic, ginger, sesame seeds, soy sauce, vinegar, sugar, and a pinch of salt to a blender or food processor. Blend until smooth, adding water a spoonful at a time until you reach a pourable but thick consistency.

Taste and adjust salt, vinegar, or sugar to balance the flavor. Pour the sauce into a small bowl and set it aside.

Steam the chicken momos

Fill a pot or wok with a few inches of water and bring it to a gentle boil. Line your steamer basket with parchment circles (poke a few holes in them) or cabbage leaves.

Arrange momos in the steamer in a single layer with a little space between each one. Place the steamer over the boiling water and cover with a lid.

Steam the momos for about 10–12 minutes until the wrappers turn slightly translucent and the chicken cooks through. You can cut one open to check that the filling looks opaque and juicy.

Remove the steamer from the pot and let the momos sit for 1–2 minutes so they firm up slightly. Serve hot with the dipping sauce on the side.

What to Serve with Chicken Momo Dumplings Recipe

Serve Chicken Momo Dumplings Recipe with the tomato chili dipping sauce, extra soy sauce, and a little chili oil if you like more heat. A simple cucumber salad with lime and salt adds crunch and freshness.

You can also pair them with a light vegetable soup or clear chicken broth for a cozy meal. Steamed or stir-fried vegetables like broccoli, carrots, and snap peas round out the plate and keep things colorful.

Storage Options

• Store leftover steamed momos in an airtight container in the fridge for up to 3 days.
• Freeze uncooked momos on a tray until solid, then transfer them to a freezer bag and keep them for up to 2 months.
• Steam frozen momos directly from the freezer for about 14–16 minutes, or until the filling cooks through.
• Reheat cooked momos by steaming for 4–5 minutes or pan-frying with a splash of water and a lid until hot and slightly crisp on the bottom.