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Easy Chicken Dumplings recipe

Easy Chicken Dumplings Recipe | Momos Recipe

Easy Chicken Dumplings recipe (momos recipe) - step-by-step instructions. Make this restaurant style, all-time favorite dish at home.
Course Appetizer, Dinners, Main Course
Cuisine Chinese, Nepalese, Tibetan
Keyword dumplings, Momos
Prep Time 20 minutes
Cook Time 20 minutes
Shaping Momos: 20 minutes
Total Time 1 hour
Servings 6 people
Calories 45kcal
Author Niveditha


  • Steamer
  • White Muslin Cloth


For the Chicken:

  • 300 g Chicken Breast or Thighs
  • 1 tsp Sea Salt
  • 500 ml Water

For the filling:


Prepping Chicken:

  • Cut the chicken into cubes and add it to a bowl. Fill it with water, add the salt and boil it until it is cooked.
  • Once cooked, drain the water and let the chicken cool down completely. After it has cooled down, put them to a food processor and pulse it.

The filling:

  • In a clean bowl, add the eggs, ginger garlic paste, chilli, onions, green onions, salt, pepper, soy sauce, corn starch. Mix it vigorously until it is all mixed through.
  • Add the chicken mince to this and mix using your hands or a spatula until completely incorporated. Divided the filling into 24 portions.
  • Lay the wrappers on a work surface. Apply water on the edges of a wrapper. Place the filling on the wrapper and bring the ends together and seal by gently pressing together the edges.*
  • Repeat the same process until all the wrappers and the filling is used up.
  • Place the dumplings in a steamer lined with a wet muslin cloth. Cook in batches as many as the steamer can hold, but do not crowd the steamer basket.
  • Steam for 10 minutes. Check for doneness* at 8 minutes; if it still needs to be cooked, steam for 2 more minutes.
  • Remove the dumplings from the steamer and serve it hot with soy sauce and chilli sauce!


  • Wrappers: I like to use homemade 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: A good way to know if the dumplings are done is by carefully touching the dumpling to see if it sticks to your finger. It wouldn'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.


Serving: 1chicken dumpling | Sodium: 170mg | Sugar: 0.2g | Fiber: 0.1g | Potassium: 40mg | Cholesterol: 25mg | Calories: 45kcal | Monounsaturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Saturated Fat: 0.3g | Fat: 1.2g | Protein: 3.7g | Carbohydrates: 4.5g