Easy Steamed Chicken Dumplings | Asian Chicken momos

Last updated on May 28th, 2025 at 11:26 am

Steamed Chicken Dumplings recipe - momos recipe step-by-step instructions. Make this all-time restaurant-style appetizer at home and enjoy it anytime you crave some!

These days whenever I think of making dumplings or momos, my mind automatically goes to think of the Pixar Short film Bao and vice versa. Have you watched it? It is a movie about a mother who hasn't yet come to terms with her empty nest. Being a mum to a toddler myself, I can't say I didn't shed a tear or two watching it, I know I know I have lots of years before that happens. I swear I wasn't this emotional until my daughter was born, lol.

But the movie just takes us through the entirety of a parent-kid relationship, it is amazing and I loved the movie the first time I ever watched. Anyway, why I brought the movie up is because of the way the mother make the dumplings. She rolls the dough using one hand and rotates it with another. Every single time I roll any dough out, I think of that and can't not be amused by how they roll it out like that.

I take my pretty sweet time in rolling the out that is why I make the dumpling wrappers ahead and store them. Once the dumplings are ready, it is just a matter of filling and cooking before you can eat these delicious Chicken Dumplings/Momos. Let's move on to this easy chicken dumplings recipe!

What goes into chicken dumpling:

Really simple ingredients go into this easy chicken dumplings recipe, all of those you would already have in your pantry. I have used Chicken Thighs here and made a mince using it. However, you can use chicken mince if it is available in your place. I always prefer to use chicken thighs when I'm gonna mince them, this is because the fat in it will add a nice flavor and chicken thighs can withstand double cooking.

The ginger-garlic paste adds a nice but subtle flavor to an otherwise bland appetizer. Chilies and black pepper add a bit of heat to it. The eggs and corn starch act as binding agents to the chicken dumpling filling; without these, the filling would be crumbly when cooked.

Serving Suggestions:

Like I said, dumplings depend on subtle flavors for their taste, but are supposed to be had with a spicy sauce to balance it out. You can serve dumplings with any hot sauce you like or even ketchup. But my most favorite way to serve them with Schezwan Sauce.

Nutrition of a chicken dumpling:

Chicken Dumplings are protein-rich and acceptable amounts of carbohydrates. They could even be healthy if had in moderation, something I would gladly accept. Each chicken dumpling packs just around 45 calories with 3.7g with only 1.2g of fat. It

How to store Chicken Dumpling:

Chicken Dumplings are best served immediately, like right out of the steamer. They can be kept in a heatproof casserole for 10-15 minutes but not more than that. However, you can store uncooked sealed dumpling wrappers by freezing them in a tray and then storing them in a box. You can also make the dumpling wrappers and filling well ahead so that you just have to seal the dumplings and cook them.

Special Diets:

The dumpling wrappers are vegan but contain gluten. Chicken Dumpling as a whole are non-vegetarian and contains gluten and egg.

Variations and Substitutions:

You can use the same steps and switch chicken with vegetables, other meat, or fish. If you don't want to or are allergic to eggs, skip the eggs and add 2 more teaspoons of corn starch.

Easy chicken dumpling recipe:

This is such an easy dish to make with just a few ingredients. The time-consuming part is the making of the dumpling wrappers should you choose to make at home but here is a recipe to make your own dumpling wrappers and store them for whenever you need them. Let's see the ingredients you need for this easy chicken dumplings recipe:

• Dumpling Wrappers - 25 numbers
• Chicken - 300 g
• Sea Salt - 1 tsp
• Water - 500 ml
• Ginger-garlic paste - ½ tsp
• Fresh Chilies (deseeded and minced) - 2 small ones
• Minced Onion - 1 (small)
• Salt - ½ tsp
• Black Pepper Powder - ⅛ tsp
• Soy Sauce - ⅛ tsp
• Medium Eggs - 2
• Corn Starch - 1 tsp
• Green Onions / Spring Onions - 2-3 tablespoon (chopped)

This easy chicken dumplings recipe can be split into three simple parts. One is getting the chicken cooked, second is getting the filling ready and third is to wrap it up and steam cook. Let's see the steps here below:

Cooking the chicken:

• Cut the chicken into rough cubes add it to a bowl with enough water to cover the chicken.
• Add the sea salt into it and boil for 5-10 minutes until the chicken is completely cooked through. The time will depend on the size of the chicken cubes, so keep an eye on it.
• Once cooked, use mitts and drain the chicken of its water by pouring through a colander.
• Transfer the chicken to a blender and mince it using the PULSE mode. One or two pulsing actions should be enough.

The chicken filling:

• Take a clean bowl and add the chicken and then the eggs, soy sauce, corn starch, ginger garlic paste, green onions, onions, salt, black pepper powder, and the minced chillies. Mix it well until everything is mixed thoroughly.
• Divide the filling into 24 parts; it would approximately be equivalent to 1 tbsp.

Shaping and cooking the dumplings:

• Place the homemade dumpling wrappers on your kitchen counter. You can lay them all out on the counter or go one-by-one.
• Place the divided filling, 1 tablespoon of filling, on a wrapper. Apply water on the edges and bring together the sides to seal the dumplings. At this point, you can choose to shape them however you like. This an article showing other common shapes.
• Pour some water into a steamer and let it come to a boil.
• Meanwhile, line the steamer rack with parchment paper (with holes here and there ) or a clean muslin cloth. I prefer parchment paper because the dumpling doesn't stick to it. Alternatively, you can brush oil directly on the steamer rack and place the dumplings on it.
• Arrange the dumplings on the steamer rack, ensuring not to crowd. Cover the steamer and cook for 10 minutes or until the dumpling doesn't stick to your fingers or the back of a spoon. Check for doneness at around 8 minutes. Overcooked dumpling with be rubbery so it is important to take them out once done.
• Cook in batches until all the dumplings are cooked. Also, serve as and when one batch is cooked.
• Serve with any hot sauce and soy sauce!

Recipe source: Inspired from a Chinese Restaurant we frequently dine at.

Notes:

• USE THE SERVING SIZE ADJUSTOR ABOVE TO ALTER THE INGREDIENT MEASUREMENTS FOR AS MANY NUMBER OF PEOPLE YOU LIKE.
• Wrappers: I like to use homemade momo wrappers. You can use store-bought wonton wrappers or rice papers or even gyoza skins if Dumpling Wrappers aren't available. You might want to alter the cooking time based on the skins
• Wrapper size: I have used round-shaped wrappers with a 4-inch diameter. If you're using a larger size, adjust the filling accordingly.
• Chicken: You can use Chicken Thighs or Chicken Breasts, just that thighs will take a little longer to cook and the chicken has to be thoroughly cooked. Alternatively, if you can find chicken mince, you can use that instead; cook it for a few minutes before using it to make the filling.
• Doneness: Check the dumplings carefully to see if it sticks to your finger. It won't stick if it is cooked well enough. You can also use a wooden spoon instead of your fingers. 
• Lining: Dumplings tend to stick to the steamer be it stainless steel or bamboo. It is best to line the steamer basket with a muslin cloth or a parchment paper (with holes in them).
• Shaping: There are a number of ways you can shape the dumplings, but a simple way to do it just pinching together the ends and sealing it.

Made this? Got doubts? Let me know what you think in the comments below!