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Steamed Chicken Momos


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Steamed Chicken Momos Recipe, How To Make Steamed Chicken Momos Recipe

Steamed Chicken Momos is a delicious Indian recipe served as a Starter.


Steamed Chicken Momos are delicious dumplings stuffed with luscious minced chicken and spices, steamed and served with a tangy and spicy sauce. These steamed Read More..

About Recipe

How to make Steamed Chicken Momos

(90 ratings)
101 reviews so far
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
Steamed Chicken Momos
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : March 13, 2019

Ingredients used in Steamed Chicken Momos
• Soya sauce - 1 tea spoon.
• Pepper powder - 1 tea spoon.
• Spring onions (chopped) - 1 tablespoon.
• Ginger & garlic (chopped) - 1 tablespoon.
• Cabbage (chopped) - 1/2 cup.
• Carrot (chopped) - 1 number.
• Onion (chopped) - 1 number.
• Salt - to taste.
• Butter - 2 tablespoons.
• All purpose flour - 300 grams.
• Chicken mince - 250 grams.
• Coriander leaves (chopped) - 1 tablespoon.
• Garam masala - 1/2 tea spoon.
• Vinegar - 1 tea spoon.
• Egg (optional) - 1 number.
• Red chili powder (optional) - 1/2 tea spoon.
• Water - as required.
  • Take a bowl add all purpose flour, salt, water, mix it like a medium stiff dough and knead it, let it rest for 15 minutes.
  • In another bowl add chicken mince, butter, chopped onions, chopped carrot, chopped cabbage, chopped ginger garlic, spring onions, pepper powder, Soya sauce (optional), chopped coriander leaves, red chilly powder(optional), salt, garam masala, egg, vinegar, mix it well keep aside.
  • Take the dough and divide them into equal portions shape them into balls and roll out thinly, put a teaspoon of the filling in the middle and bring all edges together in a fancy fan fold.
  • Steam in a steamer of about 15 minutes.

Serve this hot with tangy sauce.

Cooking with images



Steamed Chicken Momos are delicious dumplings stuffed with luscious minced chicken and spices, steamed and served with a tangy and spicy sauce. These steamed chicken momos are actually the Nepali version of the dumpling. Minced chicken marinated in aromatic spices and stuffed in flour wrap and steamed is an amazing dish to munch on. Easy to prepare and appealing to eyes.


The dough is shaped into small circular flat pieces and after filling is placed, it is enclosed either in a round shape or in the shape of a half moon. The filling is a fantastic spicy mix of ground chicken, finely chopped onions, ginger, garlic, coriander leaves, carrots, cabbage, very little chili powder, garam masala, egg; combined together and steamed in momo wrappers made of all-purpose flour.



Momos are a traditional delicacy in Tibet, Nepal, Sikkim, and Bhutan. They are the most sought-after street food, especially from the Tibet and Nepal region. Momos have its roots in China and later became popular around the Himalayan states. Traditionally cooked momos are dumplings filled with a choice of spiced minced meat or vegetables and then steamed or fried as per choice. This makes a very delicious appetizer or a perfect starter for kids.


It is also a healthy and nutritious snack. Momos are slightly similar to the dim-sums, wontons or the Chinese dumplings. Momos can be either steamed or deep fried in oil. The de-fried momos are known as Kothey and they are usually served with a dipping sauce normally consisting of tomatoes as the base ingredient. Each region has their own variation of preparing the momos. Some add tomatoes in the filling while some use beef mince.


Most of the regions do not add soya sauce and some add oyster sauce. There are plenty of variations that can be created to make them more delicious and appetizing. The sauce is the key part of eating momos as they build up the taste and gives it an added tang and zest. Momos taste absolutely fantastic when eaten hot. The perfect way of eating momos is to dunk the momo in the spicy sauce and put it in your mouth whole so that the first bite will be like a volcanic explosion of flavors.


While making the steamed chicken momos, use minced chicken with fat so that it makes the filling very juicy and delectable. These momos are truly irresistible and humble food with subtle flavors of meat steamed cooked into the momo wrapper keeping its juices intact to just flow out into your mouth each time you take a bite. Very often we hear people saying that delicious things come in small packages, this is one such marvelous dish that is healthy, nutritious, flavourful and entices you to eat more and more.


The Tibetan word Momo is derived from the Chinese mómo. The steamed momos from the state of Sikkim and Tibet are truly delicious and easy on the conscience too. Momos can be stuffed with any type of filling of your choice. You can also fill them with any minced meat or veggiesMomos are typically served with fiery Sikkimese tomato chutney and a clear soup called Thukpa.


Momos are traditionally made with simple flour (generally white flour is preferred) and water dough sometimes adding a little yeast or baking soda to give a more doughy texture to the finished product. Fillings can be of several mixtures like meat filling, veggies or mixed filling which is increasingly popular in India and Nepal. The sweet momos also remind us of the popular Indian sweet popularly known as Korakattai, Unndralu or the sweet modaks which are prepared during the Ganesh festival.


Steam Cooking:

Steaming is one of the excellent cooking methods for maximizing the taste, color and retaining most nutrients in vegetables, meats and seafoods. Steaming vegetables makes them more flavourful and simply steaming them with fresh herbs, lemon juice can produce a very satisfying and delicious dish. Steaming also preserve the nutrients brings out their color and enhances the flavors. Apart from this steaming food is a healthy method of cooking and takes a minimal amount of time that helps your vegetables to be crisp inside and tender outside.


How to make Steamed Chicken Momos:


All-purpose flour                              -           300 gms

Butter                                                 -           2 tbsp

Cabbage                                             -           ¼ cup

Carrot, finely chopped                    -           2 nos

Chicken, mince                                -           200 gms

Coriander, chopped                        -           1 bunch

Egg (optional)                                   -           1

Garam masala                                  -           1 tsp

Ginger & garlic, chopped                -           1 tbsp

Onions, chopped                             -           1 no

Pepper powder                                 -           1 tsp

Salt                                                     -           to taste

Soya sauce                                       -           1 tbsp

Spring onions, chopped                 -           1 tbsp

Vinegar                                              -           1 tsp


Take a bowl and add all-purpose flour, salt, water and knead to make a stiff dough. Allow it to rest for 15 minutes. Take another bowl, add chicken mince, butter, onions, carrot, cabbage, ginger & garlic, spring onions, pepper powder, soya sauce (optional), coriander leaves, red chili powder (optional), salt, garam masala, egg, and vinegar. Mix all ingredients well and keep aside.


Take the dough and roll into a tube shape and divide them into equal portions. Take a ball and roll out thinly, put a teaspoon of the filling in the middle and bring all edges together in a fancy fan fold and seal all edges well. Steam the momos in a steamer for about 15 minutes. Serve hot with any tangy sauce or Thupka (a mildly flavored Sikkimese clear noodle soup).


For those who have never tasted momos or even heard about them, momos are basically steamed dumplings dipped in soup. Momos truly stand out from the spread and its temptations are too hard to resist as its taste is awesome and can be relished every crumb of it. Vegetarians could include a variety of grated vegetables like carrot, cabbage, capsicum and mashed potato.


Fish momos are also quite popular and can be served as a starter/ appetizer with white tartar sauce or tomato ketchup. Generally steaming may not be the first thing that springs to our mind when deciding what to cook with chicken, but this is truly an ideal party time recipe to surprise your guest with scrumptious steamed momos! The result is an incredibly tender and amazing flavored meal.


Go on and try this!


Comments & Reviews


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Recent comments

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boundless Posted on Tue Jun 18 2013

please share the rcipe for your momo masala!!

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secret hacker Posted on Tue Jun 18 2013

this guy is the best

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Sridevi Gopishetty Posted on Tue Jun 18 2013

chef please show us vegetable momos..............

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Dipa Dutta Posted on Tue Jun 18 2013

thank u so much chef.,...

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Bil Malik Posted on Tue Jun 18 2013

Omg it looks like u r in heaven am so jealous

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Pooja Herkishnani Posted on Wed Jun 19 2013

can this recipe be made in advance like few hours before the guest come and we can steam them when the guests come is it ok or it will be soggy looks n ice for party snacks........

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jkesar13 Posted on Wed Jun 19 2013

I envy u chef

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Rakhee Mehra Posted on Wed Jun 19 2013

Yum yum!

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gallant7 Posted on Wed Jun 19 2013

Where can I get the momo masala? or can you share it with us? Thanks

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K Ghale Posted on Wed Jun 19 2013

we dont normally put egg or the cream in nepali momos mixture, but will try ur version though

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punmina1112 Posted on Wed Jun 19 2013

I enjoy your cooking everytime ...liked the ending most ....!!

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Tamara Nair Posted on Thu Jun 20 2013

I want some of that! the first time I tasted momos was in India, in the new mall done in Kerala named Lulu! They were super dooper! We usually call it dumplings in NYC. loved it!

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