Perfect Chicken Momos Recipe (Ready in 45 Minutes!)

Stop struggling with complicated dumpling recipes! Make these amazing chicken momos at home with our foolproof method.

Key Takeaways:

• Master authentic Nepali-style chicken momos in just 45 minutes
• Simple 3-step filling that stays juicy every time
• Perfect for beginners – includes extra tips for common pitfalls
• Makes 24 momos (serves 4 people)

Why You’ll Love This Recipe

Ever tried making dumplings at home only to end up with a kitchen disaster? You’re not alone. Many home cooks struggle with getting the filling right or achieving that perfect pleated look.

But here’s the good news: this chicken momos recipe changes everything. With our step-by-step method, you’ll create restaurant-quality momos right in your kitchen.

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 (6 momos per person)

Equipment Needed

• Steamer basket
• Large mixing bowl
• Sharp knife
• Cutting board
• Food processor (optional)
• Clean kitchen towel
• Rolling pin
• Small bowl for water

Ingredients

For the Filling:

• 1 pound ground chicken (preferably thigh meat)
• 1 cup cabbage, finely chopped
• 4 green onions, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 green chilies, finely chopped (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon oil

For the Wrappers:

• 24 store-bought momo wrappers
• Small bowl of water for sealing

Step-by-Step Instructions

1. Preparing Your Kitchen (5 minutes)

• Clear your counter space – you need at least 2 feet of working area
• Wash your hands with soap and water for 20 seconds
• Put on an apron to protect your clothes
• Gather ALL equipment and ingredients before starting
• Place a damp paper towel on your working surface – this prevents wrappers from sticking

2. Preparing Vegetables (10 minutes)

1. Cabbage Preparation:
   • Remove outer leaves and cut cabbage in half
   • Cut out the core
   • Slice into very thin strips (about matchstick size)
   • Chop strips into tiny pieces (about rice grain size)
   • Measure 1 cup and set aside
2. Green Onion Preparation:
   • Cut off root ends
   • Remove any wilted parts
   • Slice white and green parts very thinly (1/8 inch)
   • Keep slicing until you have enough for 4 stalks
3. Garlic and Ginger:
   • Peel garlic cloves (4 medium-sized)
   • Mince finely with knife or use garlic press
   • Peel ginger using spoon’s edge
   • Grate ginger using small holes of grater
   • You need 1 tablespoon grated ginger
4. Green Chilies (Optional):
   • Cut off stems
   • Slice in half lengthwise
   • Remove seeds if you want less heat
   • Chop very finely
   • Wash hands immediately after handling

3. Making the Filling (15 minutes)

1. Prepare Your Bowl:
   • Choose a bowl twice the size of your ingredients
   • Place ground chicken in bowl
   • Break up any large chunks with a fork
2. Combining Ingredients:
   • Add prepared vegetables on top of chicken
   • Sprinkle salt and pepper evenly
   • Pour oil around the edges
   • Put on food-safe gloves if you have them
3. Mixing Technique:
   • Use your hands to gently squeeze ingredients together
   • Lift and fold mixture over itself repeatedly
   • Mix for 3-4 minutes until everything looks evenly distributed
   • Texture should be like soft cookie dough
   • Cover with plastic wrap
   • Let rest 10 minutes in refrigerator

4. Setting Up Folding Station (5 minutes)

1. Prepare Your Space:
   • Clean counter again with hot, soapy water
   • Dry completely
   • Place a large cutting board or clean cloth as work surface
   • Put bowl of filling on left side (if right-handed)
   • Place stack of wrappers in center
   • Put small bowl of water on right side
   • Have steamer basket ready nearby
2. Wrapper Preparation:
   • Open package of wrappers carefully
   • Cover stack with slightly damp (not wet) kitchen towel
   • Only remove one wrapper at a time
   • Keep others covered to prevent drying

5. Folding Momos (20-25 minutes)

1. Basic Fold (Start with this if you’re new):
   • Take one wrapper, place on work surface
   • Keep remaining wrappers covered
   • Place exactly 1 tablespoon filling in center
   • Use measuring spoon first few times to get size right
   • Leave ½-inch border around edges completely clear
2. Sealing Steps:
   • Dip finger in water
   • Run wet finger around entire edge of wrapper
   • Don’t skip any spots – this is your “glue”
   • Lift up edges to make half-moon shape
   • Press center together first
   • Work outward to edges, pushing out any air
3. Advanced Pleating (Try after mastering basic fold):
   • Hold wrapper in left hand (if right-handed)
   • Place filling in center
   • Start from right edge
   • Make first pleat by folding edge back
   • Continue making 5-6 small pleats
   • Each pleat should be about ¼ inch
   • Pinch final edge firmly
   • Check entire seal is tight

6. Steaming Process (15 minutes)

1. Preparing Steamer:
   • Fill pot with 2 inches water
   • Bring to full boil over high heat
   • Reduce to medium-high
   • Line steamer basket with parchment paper
   • Cut small holes in paper for steam
2. Loading Steamer:
   • Place momos at least 1 inch apart
   • Don’t let them touch
   • Don’t overcrowd – steam in batches if needed
3. Cooking:
   • Place basket over boiling water
   • Cover with tight-fitting lid
   • Set timer for 12 minutes
   • Don’t open lid while cooking
   • Check one momo at 12 minutes
   • Cut in half – should be fully cooked inside
   • Steam 2-3 minutes longer if needed

7. Serving (5 minutes)

1. Careful Removal:
   • Turn off heat
   • Let steam escape for 30 seconds
   • Remove lid away from your face
   • Lift out momos with spatula
   • Place on serving plate
   • Let cool 2-3 minutes before eating

Troubleshooting

• Filling Too Wet? Add 2 tablespoons breadcrumbs
• Wrappers Tearing? Use less filling or double-wrap
• Momos Not Sealing? Apply more water to edges
• Sticking to Steamer? Use parchment paper

Variations

• Spicy Version: Add 1 teaspoon chili paste
• Extra Juicy: Mix in 2 tablespoons oil
• Gluten-Free: Use rice paper wrappers
• Low-Fat: Use chicken breast instead of thigh

Storage & Reheating

• Fresh: Eat within 2 hours
• Refrigerate: Up to 2 days in airtight container
• Freeze: Up to 3 months (freeze uncooked)
• Reheat: Steam 5-7 minutes from refrigerated

Safety Notes

• Always wash hands before and after handling raw chicken
• Use separate cutting boards for meat and vegetables
• Check internal temperature reaches 165°F (74°C)
• Never leave cooked momos at room temperature over 2 hours

Expert Tips

• Chill filling for 30 minutes for easier handling
• Work in small batches to prevent wrappers from drying
• Keep a damp cloth over prepared momos
• Let steam escape before opening steamer