Chicken Momos Recipe

Make the dough

In a large mixing bowl combine 2 cups all-purpose flour, 2 tsp cornflour (if using), and 1 tsp salt. Mix well. Add 1 tbs vegetable oil and 3 tbs warm water, then gradually add up to 1/2 cup additional warm water while stirring with a fork until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky; add tiny amounts of flour or water as needed to achieve the right consistency.

Lightly oil the bowl, place the dough back in, cover with a damp cloth or plastic wrap, and let rest for at least 30 minutes. Resting relaxes the gluten and makes wrappers easier to roll.

Prepare filling ingredients

While the dough rests, finely chop onions, spring onions, cilantro, and grate carrot if using. Mince garlic and ginger very finely so they integrate into the mince.

In a medium bowl combine 1 cup ground chicken, 1/2 cup chopped onion, 1/2 cup chopped spring onion, 2 tbs chopped cilantro, 1 tsp minced garlic, 1 tsp minced ginger, and 2 tbs grated carrot (optional). Mix lightly with a spoon or your hands—do not overwork.

Add seasoning: 1 tbs soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1 tsp vegetable oil, 1 tsp cornstarch, 3 tsp salt, and 1/4 tsp white or black pepper. Fold until combined. The cornstarch helps bind the filling and retain moisture.

Taste a small pinch of the filling by cooking it quickly in a skillet (optional) and adjust salt/soy sauce as needed. Chill the filling in the refrigerator for 10–15 minutes if it's become too soft to handle.

Shape wrappers

Divide rested dough into two pieces. Roll one piece into a log about 1 inch (2.5 cm) thick. Cut into 12–14 equal pieces. Keep the other piece covered to prevent drying.

Take one dough piece, flatten with your palm, and roll into a small disc. Using a rolling pin, roll each disc into a round wrapper about 3.5–4 inches (9–10 cm) diameter, thinner at the edges and slightly thicker in the center. Dust with flour as needed to prevent sticking.

Fill and pleat momos

Place about 1 heaping teaspoon to 1 tablespoon of filling in the center of each wrapper (adjust so you can seal comfortably). Fold and pleat the edge to seal—there are many shapes: classic pleated half-moon, round pouch, or simple folded dumpling. Ensure seams are tightly sealed so no filling leaks during steaming.

Lightly oil the steamer basket or line it with parchment paper with perforations or cabbage/leek leaves to prevent sticking. Arrange momos with a little space between them (they will expand slightly).

Steam

Bring 1–2 inches of water to a rolling boil in a wide pot or steamer. Place the steamer basket over the boiling water, cover, and steam momos for 10–12 minutes (for raw ground chicken) until wrappers become slightly translucent and filling reaches 74°C (165°F). Avoid over-steaming, which can make wrappers soggy. If using pre-made wrappers or pre-cooked filling, reduce steaming to 6–8 minutes.

Remove the lid carefully to avoid dripping water onto momos. Serve immediately, or brush lightly with sesame oil to prevent sticking if you will wait a few minutes.

Combine 2 tbs chili-garlic sauce, 1 tbs soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil and 1 tbs warm water in a small bowl. Whisk to a smooth consistency.

Taste and adjust: add more soy for saltiness, more vinegar for tang, or a little sugar (1/4 tsp) if it's too sharp. Stir in optional chopped cilantro or spring onion for freshness.

Serve the sauce alongside hot momos for dipping.