Chicken Momos (Tibet/India)

Chicken Momos are juicy, savory dumplings that trace their origins to Tibet and Nepal but have become an integral part of the Indian street food scene, especially in the northern regions.

These delicious steamed dumplings are filled with finely minced chicken, herbs, and spices, then wrapped in a thin dough casing and cooked to perfection. Popular as a snack or light meal, chicken momos are often served with a fiery red chili dipping sauce that adds a zesty punch. This recipe will guide you through making authentic Chicken Momos at home with tips for steaming, pan-frying, and even deep-frying them for different textures and tastes.

---

Ingredients

For the Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup water (adjust as needed)
• 1 teaspoon oil (optional)

For the Chicken Filling:

• 1 lb (450g) minced chicken (preferably thigh meat)
• 1 medium onion, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 green chilies, finely chopped (optional for spice)
• 1/2 cup spring onions, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon vinegar
• 1/2 teaspoon sesame oil (optional)
• 1/2 teaspoon black pepper
• Salt to taste

For the Spicy Momo Sauce:

• 2 medium tomatoes
• 5-6 dry red chilies (adjust to spice preference)
• 1 tablespoon garlic, chopped
• 1 teaspoon ginger, chopped
• 1 tablespoon vinegar
• 1 tablespoon soy sauce
• Salt to taste
• 1/2 teaspoon sugar (optional)

---

Serves: 4-5 people (makes around 20-25 momos)

---

Step-by-Step Instructions

1. Prepare the Dough:

1. In a large mixing bowl, combine flour and salt.
2. Gradually add water and knead into a smooth, firm dough (not too soft).
3. Cover the dough with a damp cloth and let it rest for 30 minutes.

2. Make the Chicken Filling:

1. In a large bowl, mix the minced chicken with onion, garlic, ginger, green chilies, spring onions, soy sauce, vinegar, sesame oil, black pepper, and salt.
2. Combine thoroughly. The filling should be moist but not watery.
3. Refrigerate while the dough rests.

3. Make the Chili Dipping Sauce:

1. Soak dry red chilies in hot water for 10 minutes.
2. Boil tomatoes for 5-6 minutes or until the skin peels off. Peel and blend with the soaked chilies, garlic, ginger, vinegar, soy sauce, salt, and sugar.
3. Cook the blended mix in a pan for 5-7 minutes until thickened. Set aside to cool.

4. Shape the Momos:

1. Divide the dough into small equal-sized balls.
2. Roll each ball into a 3-inch thin circle.
3. Place 1 tablespoon of chicken filling in the center.
4. Fold the edges in a pleated pattern, pinching and sealing at the top (or make half-moon shapes if easier).

5. Cook the Momos:

Steamed (Traditional):

1. Grease a steamer or line it with parchment.
2. Place momos in the steamer without touching each other.
3. Steam over boiling water for 10-12 minutes until the outer wrapper turns slightly translucent.

Pan-Fried (Kothey-style):

1. Heat 1 tablespoon oil in a non-stick pan.
2. Place momos and fry until the bottoms are golden.
3. Add 1/4 cup water, cover, and steam for 5 minutes until water evaporates.

Deep-Fried:

1. Heat oil in a deep pan.
2. Fry momos in batches on medium heat until golden brown and crispy.

---

Serving Suggestions

• Serve Chicken Momos hot with red chili garlic sauce or schezwan chutney.
• Pair with a clear chicken soup or hot-and-sour broth for a complete meal.
• Sprinkle some chopped scallions or coriander leaves on top for freshness.
• Great as an appetizer or light dinner.

---

Tips for Perfect Chicken Momos

• Use chicken thighs for a juicier filling.
• Keep the dough firm so it holds the filling and doesn’t break during steaming.
• Finely chop all filling ingredients for a uniform texture.
• Do not overfill the wrapper to prevent breakage.
• Keep momos covered with a damp cloth while working to prevent drying out.
• Chill the filling slightly before assembling for better handling.

---

Healthier Alternatives

• Use whole wheat flour instead of all-purpose flour for the wrappers.
• Replace deep-frying with air-frying or stick to steaming.
• Use low-sodium soy sauce and reduce the amount of oil in the filling.
• Add grated carrots, cabbage, or spinach to increase fiber content.
• Opt for lean ground chicken breast for lower fat content.

---

Creative Variations

• Cheese Chicken Momos – Add grated mozzarella or cheddar to the filling for a gooey center.
• Tandoori Momos – After steaming, marinate momos in yogurt-spice mix and grill them for a smoky finish.
• Butter Chicken Momos – Toss steamed momos in butter chicken gravy.
• Baked Momos – Bake at 375°F for 15-20 minutes for a less oily version.
• Herb-Infused Dough – Add dried herbs like oregano or mint to the dough for a flavorful twist.
• Chicken and Mushroom Momos – Add chopped mushrooms for an umami boost.

---

Common Mistakes to Avoid

• Over-wet filling: This can make the dough soggy and break while steaming.
• Too much filling: Causes momos to burst open.
• Thick wrappers: Leads to chewy texture. Roll dough evenly and thin.
• Stacking momos while raw: They stick to each other. Use parchment or oil lightly.
• Over-steaming: Makes the wrappers rubbery. Stick to 10-12 minutes max.
• Undercooked filling: Use fresh minced meat and make sure momos are fully cooked inside.

---

History of Chicken Momos (Tibet/India)

Chicken Momos are deeply rooted in the Himalayan culinary tradition, tracing their origin to Tibet, where dumplings known as “mog mog” were traditionally made using yak meat or beef. With the arrival of Tibetan refugees into Nepal, Bhutan, and India, especially after the Chinese annexation of Tibet in the 1950s, momos traveled across borders and evolved based on regional preferences.

In Nepal, momos became a household staple and street favorite. They embraced chicken as a popular alternative to beef or pork, particularly in Hindu-majority regions where beef was avoided. The use of local spices and accompanying chutneys also became more pronounced in the Nepali adaptation. Over time, momos diversified with vegetarian versions, buff momos, and jhol (soup) momos.

By the 1990s, chicken momos became widely popular in India, especially in Delhi, Sikkim, and North-East states. Their portability, ease of preparation, and bold flavors made them a favorite street food. Today, chicken momos are served everywhere — from roadside stalls to fine dining restaurants — blending their Tibetan heritage with Indian zest.

---

FAQs about Chicken Momos

1. Are momos and dumplings the same?
Momos are a type of dumpling, specifically from Tibet and Nepal. While all momos are dumplings, not all dumplings are momos. The filling and seasoning differ by culture.

2. Can I make momos without a steamer?
Yes. You can use a makeshift steamer with a deep pot, lid, and a metal sieve or colander placed over boiling water.

3. Can momos be frozen?
Absolutely. Assemble momos and place them on a tray to freeze individually. Once frozen, store them in freezer bags for up to 2 months.

4. What sauce goes best with chicken momos?
The traditional red chili-tomato-garlic sauce is the most popular, but you can also serve with soy-based sauces, mint chutney, or mayonnaise.

5. How do I know the momos are done steaming?
The wrapper will turn slightly translucent, and the texture will become firm. It typically takes 10-12 minutes.

6. Can I use a food processor for the filling?
Yes, a food processor can finely mince chicken and vegetables quickly. Avoid over-processing to prevent mushy texture.

7. Why are my momos sticky after steaming?
They may have touched each other or the steamer surface. Use parchment paper or grease the steamer lightly to prevent sticking.

8. Are chicken momos healthy?
Steamed chicken momos are relatively healthy, especially when made with lean meat and minimal oil. The calorie count increases with frying or cheese fillings.

9. Can I add cheese to the filling?
Yes, cheese chicken momos are a delicious variation. Add mozzarella or cheddar for a creamy center.

10. Can I use store-bought wrappers?
You can use wonton wrappers or gyoza skins, though homemade dough offers a more authentic texture and taste.

---

Chicken Momos are more than just dumplings — they are a celebration of culture, spice, and community. Whether steamed, fried, or grilled, these Himalayan delights have found a permanent home on the Indian street food map and beyond. With a savory filling and soft, delicate wrapper, each bite is bursting with flavor. This authentic recipe not only honors the traditional Tibetan roots but also embraces the innovative twists that make chicken momos a beloved fusion dish today. Whether you’re preparing them for a party, dinner, or a cozy snack, these juicy morsels will never fail to impress. Once you master the technique, the variations are endless — and the satisfaction of homemade momos is unbeatable.