How to Make Perfect Chicken Momo Steamed and Fried

Two Methods, One Delicious Result

Chicken momos can be steamed for a healthy, juicy result or fried for a crispy, crunchy exterior. Both methods use the same filling and wrapper, but the cooking technique produces distinctly different textures.

The Perfect Filling

500g minced chicken, 1 finely chopped onion, 2 tablespoons minced garlic, 1 tablespoon minced ginger, 2 chopped green chilies, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon black pepper, salt to taste. Mix all ingredients well. The filling should be moist but not watery.

Wrapper Dough

2 cups all-purpose flour, 1/2 teaspoon salt, water as needed (approximately 1/2 cup). Knead until smooth and elastic. Rest 30 minutes. Roll thin (1/8 inch) and cut into 4-inch circles.

Shaping Techniques

Pleated Momos

Place 1 tablespoon filling in center. Pinch one edge and pleat the dough, rotating as you go. Pinch to seal at the top. This creates the classic momo shape.

Round Momos

Place filling in center. Gather edges and pinch to seal at the top. Twist slightly. Simple and quick.

Crescent Momos

Place filling on one half of circle. Fold in half and seal edges. Crimp edges with fork for a decorative touch.

Steaming Method

Grease steamer basket with oil. Place momos 1 inch apart (they expand). Steam over boiling water for 12-15 minutes. The wrappers should be translucent and the filling cooked through.

Frying Method

Heat oil to 170C (338F). Fry momos in batches for 3-4 minutes until golden and crispy. Drain on wire rack. The wrappers become crunchy while the filling stays juicy inside.

Sauces

• Tomato chutney: Blend tomatoes, garlic, ginger, and chilies
• Sesame sauce: Mix tahini, soy sauce, and rice vinegar
• Spicy chili oil: Mix chili flakes, garlic, and hot oil

Pro Tips

• Do not overfill – 1 tablespoon is enough
• Seal edges firmly to prevent opening during cooking
• Steam for healthy option, fry for crispy option
• Serve immediately – momos are best fresh
• Make extra and freeze for quick meals

The Art of Momos

Momos are Tibetan dumplings that have become one of India’s most popular street foods. The perfect momo has a thin, delicate wrapper, a juicy, flavorful filling, and is served with spicy dipping sauce.

The Filling

The key to good filling is moisture management. The filling should be moist but not watery. If it is too wet, the wrapper will become soggy and break during cooking. If too dry, the momo will be bland. Squeeze excess moisture from vegetables before mixing.

Wrapper Dough Secrets

The dough should be smooth and elastic. Knead for 8-10 minutes until it passes the windowpane test (stretch a small piece thin enough to see light through without tearing). Rest 30 minutes for easier rolling. Roll thin – the wrapper should be translucent.

Shaping Techniques

• Pleated: Pinch one edge and pleat, rotating as you go (classic shape)
• Round: Gather edges and pinch at top (simple and quick)
• Crescent: Fold in half and crimp edges with fork (easiest)
• Money bag: Gather all edges at top and twist (festive)

Steaming Method

Grease steamer basket with oil. Place momos 1 inch apart (they expand). Steam over boiling water for 12-15 minutes. The wrappers should be translucent and the filling cooked through. Do not oversteam or the wrappers become mushy.

Frying Method

Heat oil to 170C. Fry momos in batches for 3-4 minutes until golden and crispy. Drain on wire rack. The wrappers become crunchy while the filling stays juicy. The contrast between crispy exterior and juicy interior is what makes fried momos special.

Sauces

• Tomato chutney: Blend tomatoes, garlic, ginger, chilies, and salt
• Sesame sauce: Mix tahini, soy sauce, rice vinegar, and sesame oil
• Chili oil: Mix chili flakes, garlic, and hot oil
• Schezwan sauce: Blend Sichuan peppercorns, chilies, and garlic

Pro Tips

• Do not overfill – 1 tablespoon is enough
• Seal edges firmly to prevent opening
• Steam for healthy, fry for crispy
• Serve immediately – momos are best fresh
• Make extra and freeze for quick meals