Quick and Easy Chicken Momos/Dumplings Recipe

Momos/Dumplings/Wantons are famous in whole India. There are stalls on every nook and corner which sells these delicious hot, steamy and mouth watering momos. They have different names in every region, but taste is one and only one, which hits the heart. So why go outside and hunt for unhygienic plate when you can make your own platter at home?

The method of momos that I am going to show is first tried by me and then pen down for you all. When I made it for the first time, my family was crazy for it and till today I make it at-least once every month.


  • 250 gm boneless chicken
  • half cup(small) shredded carrots
  • half cup(small)shredded cabbage
  • half cup(small) shredded green french beans
  • half cup(small) finely chopped onions, preferably the green onions(take the white and green both the parts but keep them separately)
  • 1 teaspoon aji-no-motto / MSG
  • 1 cup all purpose flour or potato starch/flour anything you prefer.
  • 1 to 2 teaspoons of dark soy sauce
  • 2-3 teaspoon white vinegar
  • 3 teaspoon finely chopped ginger
  • 4 teaspoon finely chopped garlic
  • 1 teaspoon red chilly flakes
  • 3-4 teaspoon green chilly sauce
  • 2 teaspoon roasted sesame seeds white
  • 2 teaspoon tomato ketchup
  • 2 tablespoon sesame oil
  • salt for taste
  • water to knead the dough.
  • small Lemon peel or 2 teaspoon of lemon rind and 1 half inch of ginger crushed.


For the Dough

Take all purpose flour, add salt to it and knead with water. The dough should not be thin. It should be hard enough. cover with plastic wrap or wet muslin cloth and keep aside for half an hour.
How to test your dough - when you push your finger in the dough it should not easily make a hole in the dough.

For the Filling

Cut boneless chicken into medium pieces, you don't need to cut it in proper shape as we are going to grind them into a grinder. Put the chicken into the grinder, add all the vegetables leaving the green part of spring onion, red chilly flakes, 1 teaspoon sesame oil, finely chopped ginger, garlic, vinegar, dark soy sauce, tomato ketchup, toasted sesame, green chilly sauce and salt. grind till chicken is minced properly. Now add the greens of spring onions mix with hand and keep aside. Now the filling is ready.

Getting Ready with Steamer:

If you have a momos authentic steamer well and fine. If you do not have not to worry. You can use a idli steamer as well. Or if you don't have an Idli steamer place water in a round wok, place a steel plate or steel steamer pans you get easily at stores.
I am telling the Idli steamer method here. Place water in the steamer, add remaining sesame oil to the water, add the lemon rind and ginger crushed to the water( this is done to add some flavor on the outer cover of the momos, I learnt this by my experiments).

Final Method:

Make small rounds of the dough. roll flat and thin but not enough that they will tear apart due to heat in steam. Now add one spoon of mixture and shape any forms you like, round, semi or simple squares. seal the ends with water and flour paste. Arrange the momos in the steamer, don't forget to oil the base of your steamer plates where you will arrange momos, to avoid sticking. Steam for 15 to 20 min. Check one of the momos after 20 min if chicken is cooked inside. Keep for another 5 to 10 min if needed. See that you keep enough water at the bottom as well. Serve while hot with momos sauce or tomato ketchup or store bought schezwan chutney.


Guest Author: 14 Dec 2013

I think this is the best recipe in IndiaStudyChannel I have ever seen. You have described and elucidate in such a way that even newbies will easily get started follwing this advise.

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