Chicken momos are Tibet's gift to the world. Delicate steamed dumplings that combine tender spiced chicken wrapped in soft, pillowy dough that practically melts in your mouth.
Some theories suggest their presence dates back to 14th century Tibet. They were introduced to Nepal by Tibetan refugees, and later made their way to India, particularly with the influx of Tibetan refugees in the 1960s.
What makes a great chicken momos recipe?
It's all about balance. The dough needs to be strong enough to hold the filling but tender enough to bite through easily. The filling should be juicy and flavorful without being wet.
And the sauce? That's where everything comes together.
Most recipes use maida (refined flour), but we're using atta (whole wheat flour) instead.
Why? Maida is heavily processed, stripped of fiber and nutrients, and creates that heavy, bloated feeling after eating. Atta gives you better nutrition, more fiber, and a slightly nuttier flavor that actually complements the chicken beautifully.
What is a Momo?
Momos are steamed dumplings that originated in Tibet and spread across the Himalayan regions. Think of them as Asian comfort food - tender dough wrapped around spiced meat or vegetables, then steamed until perfect. They're served hot with spicy dipping sauces that pack a serious flavor punch.
What is Momo Batter Made Of?
Traditional momo dough is surprisingly simple. Just flour, water, and a pinch of salt. The magic happens in the kneading and resting. We use atta (whole wheat flour) which creates a more nutritious wrapper that's still beautifully tender when steamed properly.
Ingredients for Chicken Momo Recipe
For the Dough:
- 2 cups atta (whole wheat flour)
- ¾ cup warm water
- 1 tsp salt
- 1 tbsp cold-pressed oil
For the Chicken Filling:
- 500g chicken mince (preferably thigh meat)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 green chilies, finely chopped
- 2 tbsp Boombay Schezwan Sauce
- 1 tsp soy sauce
- ½ tsp black pepper powder
- 1 tsp salt
- 2 tbsp fresh coriander, chopped
- 1 tbsp cold-pressed sesame oil
For Serving:
- Boombay Schezwan Sauce for dipping
How to Make Homemade Chicken Momos: Step-by-Step
Step 1: Prepare the Dough
Mix atta and salt in a large bowl. Add cold-pressed oil and rub it into the flour. Gradually add warm water while mixing until you get a soft, pliable dough. Knead for 8-10 minutes until smooth. Cover and rest for 30 minutes.
Step 2: Make the Filling
Combine chicken mince, chopped onions, garlic, ginger, and green chilies in a bowl. Add Schezwan sauce, soy sauce, black pepper, salt, and coriander. Mix well with your hands until everything is evenly distributed. Add sesame oil last and mix again. The filling should be moist but not wet.
Step 3: Roll and Shape
Divide rested dough into small balls (about 20-25 pieces). Roll each ball into a thin circle, about 3-4 inches diameter. Keep them slightly thicker in the center than the edges.
Step 4: Fill and Pleat
Place 1 tablespoon of filling in the center of each circle. Bring the edges together and pleat them in a clockwise motion, creating 15-18 small pleats. Twist the top to seal completely. The momos should look like little money bags.
Step 5: Steam Perfectly
Line your steamer with cabbage leaves or brush with oil to prevent sticking. Arrange momos with space between each one. Steam for 12-15 minutes over high heat until the dough becomes translucent and shiny.
Step 6: Serve Hot
Serve immediately with Boombay Schezwan Sauce for dipping. The combination of tender chicken momos with the complex heat of Schezwan sauce is absolutely perfect.
Why Schezwan Sauce Makes the Difference
The soul of great momos lies in the sauce. Our Schezwan sauce brings multiple layers of heat and flavor that complement the delicate chicken filling perfectly. Unlike basic chili sauces that just burn, Schezwan sauce builds complexity on your palate.
The sauce works both mixed into the filling and as a dipping sauce. In the filling, it adds depth and moisture. As a dip, it provides that essential kick that makes you reach for another momo before you've finished the first.
If you enjoy the bold flavors in this recipe, try our Schezwan Chicken Fried Rice or Schezwan Dosa for more ways to use this incredible sauce.
Storage and Serving Tips
Fresh Momos
- Steam and serve immediately for best texture
- Keep steamed momos covered to prevent drying out
- Serve within 10-15 minutes of steaming for optimal taste
Make-Ahead Options
- Uncooked momos can be frozen on trays, then stored in bags for up to 3 months
- Steam frozen momos directly, adding 3-4 extra minutes to cooking time
- Prepared filling stays fresh in the fridge for 2 days
Leftover Momos
- Reheat in steamer for 3-5 minutes
- Can be pan-fried until crispy for a different texture
- Always serve with fresh Schezwan sauce for dipping
Sauces, Dips, Marinades, but Healthy & Convenient?
At Boombay, we never use refined sugars or refined oils in any of our products. Instead, we craft each jar with nuts, seeds, and globally-inspired flavors. You get sauces that don't just taste good, but make you feel good.
Real ingredients, bold flavors, and zero compromises.
Choose from our complete range of products here →
Premium quality without the premium prep time.
Made any of these? Tag us on Instagram @boombayway with your creations! Let's see how you make your homemade momos, but healthy. Boombay style.
FAQ
Q. What is the difference between momos and dumplings?
Momos are a specific type of steamed dumpling from Tibet with a unique pleating style and traditional fillings. While all momos are dumplings, not all dumplings are momos. Momos have a distinctive twisted top created by specific pleating techniques, and they're traditionally steamed rather than boiled or fried. The dough is also typically thinner and more delicate than other dumpling varieties, and they're always served with spicy dipping sauces like our Schezwan sauce.
Q. Can you make chicken momos without a steamer?
Yes! You can create a makeshift steamer using a large pot with a lid, a heatproof plate, and a small bowl or steamer insert. Place the bowl upside down in the pot, add water around it (not covering the bowl), put the plate on top, and arrange your momos on the plate. Cover and steam as directed. Alternatively, use a bamboo steamer, metal steamer basket, or even a pressure cooker with the weight removed.
Q. How do you prevent momos from sticking while steaming?
Line your steamer with fresh cabbage or lettuce leaves, which adds subtle flavor and prevents sticking naturally. You can also brush the steamer surface with cold-pressed oil or use parchment paper with holes poked through it. Make sure to leave space between each momo so they don't stick to each other during steaming. Never place momos directly on a metal steamer surface without some barrier.
Q. What makes the best chicken momo filling?
The best chicken momo filling uses a mix of minced chicken thigh (for juiciness) with finely chopped aromatics like ginger, garlic, and onions. The key is achieving the right moisture level - too dry and the momos taste bland, too wet and they'll leak during steaming. Our Schezwan sauce adds both moisture and complex flavor without making the filling soggy. Always mix the filling by hand to ensure even distribution of flavors.
Q. How long do homemade momos last?
Freshly steamed homemade momos are best eaten immediately but can be stored covered in the refrigerator for up to 2 days. Uncooked momos can be frozen for up to 3 months - freeze them on trays first, then transfer to bags. Cooked momos can be refrigerated for 3-4 days and reheated in a steamer. Never leave cooked momos at room temperature for more than 2 hours for food safety.
Q. Why use atta instead of maida for momo dough?
Atta (whole wheat flour) provides more fiber, nutrients, and a slightly nutty flavor that complements the chicken filling beautifully. Maida is heavily processed and stripped of most nutrients, plus it can make you feel heavy and bloated after eating. Atta creates a more wholesome chicken momos recipe while still giving you the tender, pliable dough texture that's essential for proper momos. The dough steams beautifully and has better nutritional value.
