Momos hold a very special place in our family’s evening tea routine. While dumplings originated in the high plateaus of Tibet and Nepal, street-style chicken momos have captured hearts and taste buds right across India—from the buzzing lanes of Delhi and Kolkata down to our own food scene here in Kerala. There is something truly irresistible about biting through a delicate, paper-thin steamed wrapper into a succulent, fragrant chicken filling, especially when dipped into fiery red chili-tomato chutney.
When I first set out to make these at home, I’ll admit I found pleating a little intimidating! But after watching Pixar’s adorable short film Bao with my children, we were inspired to roll up our sleeves and practice together. Once you master the simple fold-and-pinch technique, it becomes second nature. My kids loved them so much they affectionately christened them “Meemos” (short for Meemi’s momos)!
Unlike many heavy, deep-fried street snacks, freshly steamed chicken momos are surprisingly light and wholesome. Packed with lean minced chicken, vibrant herbs, and crisp vegetables, they make a comforting, protein-rich snack your whole family will ask for again and again.
Helpful Cooking Tips & Technique Secrets
Use Raw Minced Chicken for Maximum Juiciness: Never pre-cook or sauté the filling! Raw minced chicken retains its natural juices as it steams inside the dough parcel. Adding a teaspoon of neutral oil directly into the mince mixture locks in moisture, ensuring the center never turns dry or chalky.
Finely Mince, Don’t Puree: Use a food chopper or finely hand-mince the onion, carrot, garlic, and fresh herbs. Finely chopped veggies blend seamlessly with the chicken and provide crunch without puncturing the delicate wrapper.
Keep the Wrapper Edges Thinner than the Center: When rolling out each 3-inch dough disc, aim to keep the center slightly thicker to hold the weight of the juicy filling, while rolling the outer edges thin so the pleats don’t turn doughy when gathered.
The Doneness Check: Steamed momos are cooked when the outer dough turns translucent and glossy rather than opaque white. Touch the top gently with a damp finger—if it feels firm and non-sticky, your momos are ready to serve immediately.
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If your family loves fun finger foods and bakery-style savory bites, be sure to explore these kitchen-tested favorites from the blog:
Indo-Chinese & Party Starters
Crispy Honey Chilli Potato: Sweet, spicy, and perfectly crunchy potatoes tossed in a glossy glaze.
Crispy Coconut Prawns: Succulent prawns coated in shredded coconut, fried golden and paired with garlic mayo.
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Bakery & Puff Pastry Delights
Kerala Bakery-Style Egg Puffs: Flaky pastry stuffed with caramelized onion masala and hard-boiled eggs.
Sausage Dinner Rolls & Stuffed Garlic Bread: Soft, freshly baked bread treats perfect for after-school tea time.
Traditional Kerala Tea-Time Snacks
Malabar Chicken Cutlets: Hearty spiced chicken and potato patties crumbed and shallow-fried to perfection.
Crispy Uzhunnu Vada & Parippu Vada: Golden, savory lentil fritters that pair wonderfully with steaming cardamom tea.
Steamed Chicken Momos with Spicy Tomato Chutney
Ingredients
For the Momo Dough Wrapper
- 1.5 Cups All-Purpose Flour (Maida)
- 0.5 tsp Salt
- 1 tsp Neutral Cooking Oil (optional, for kneading)
- 0.75 cup Water (lukewarm, adjust as needed)
- 2 tbsp Rice Flour (or Maida, for dusting)
For the Juicy Chicken Filling
- 250 g Boneless Chicken Breast (minced)
- 1 large Onion (finely chopped)
- 1 small Carrot (finely grated or minced)
- 5 stalks Spring Onion (greens and whites finely chopped)
- 1 handful Fresh Coriander Leaves (finely chopped)
- 5 cloves Garlic (minced)
- 1 inch Fresh Ginger (finely grated)
- 2 no Green Chillies (finely chopped, adjust to taste)
- 1 tsp Soy Sauce
- 1 tsp White Vinegar
- 0.5 tsp Black Pepper Powder
- 1 tsp Neutral Cooking Oil
- 0.75 tsp Salt (adjust to taste)
For the Spicy Tomato Momos Chutney
- 2 large Ripe Tomatoes
- 10 whole Dried Kashmiri Red Chillies (stalks removed)
- 5 cloves Garlic
- 0.5 inch Fresh Ginger
- 1 tsp White Vinegar
- 1 tsp Soy Sauce
- 2 pinches Granulated Sugar
- 0.5 tsp Salt (adjust to taste)
- 1 pinch Chaat Masala (optional)
Instructions
Phase 1: Dough Preparation
- Knead the Dough: In a mixing bowl, whisk together the all-purpose flour and salt. Gradually add water in small increments and knead until a pliable, smooth dough forms (neither too stiff nor sticky). Rub 1 teaspoon of oil over the surface, cover with a damp cloth, and rest for 30 minutes.
Phase 2: Chicken Filling
- Mince the Chicken: Pulse the clean, dry boneless chicken breast in a food processor or grinder until evenly minced.
- Season the Mixture: In a large bowl, combine the minced chicken with finely chopped onion, carrot, spring onions, coriander, ginger, garlic, and green chillies. Add soy sauce, vinegar, black pepper, cooking oil, and salt. Mix thoroughly by hand until well incorporated. Set aside.
Phase 3: Shaping & Pleating
- Divide and Roll: Divide the rested dough into smooth, small marble-sized balls (about 20–24 portions). Lightly dust your rolling surface with rice flour. Roll each portion into a thin circle roughly 3 inches in diameter, making sure the edges are slightly thinner than the center.
- Fill and Seal: Place 1 to 1.5 teaspoons of chicken filling in the center of the disc. Lift one edge, form small accordion-like pleats with your thumb and index finger, gathering them inward. Press and twist the top together to form a sealed round pouch (potli style), or seal crescent-style along the rim. Ensure the seam is tight so no juice leaks during steaming.
Phase 4: Steaming the Momos
- Prepare the Steamer: Bring 2 cups of water to a vigorous boil in a steamer or idli pot over medium-high heat. Generously brush oil over the perforated steamer plate to prevent sticking.
- Steam to Perfection: Arrange the shaped momos on the greased plate leaving a 1-inch gap between each. Cover tightly with the lid and steam for 10 to 12 minutes. The wrappers will become semi-translucent, glossy, and non-sticky to the touch. Remove promptly to avoid overcooking.
Phase 5: Fiery Red Momo Chutney
- Blanch Chillies & Tomatoes: In a small saucepan, boil the Kashmiri red chillies and whole tomatoes in water for 3 to 4 minutes. Turn off the heat, cover, and let stand for 5 minutes.
- lend Smooth: Drain the water and peel off the loosened tomato skins. Transfer tomatoes, softened red chillies, garlic, ginger, vinegar, soy sauce, sugar, salt, and chaat masala (if using) into a blender. Blend until smooth with a slightly grainy texture. Adjust seasoning to taste and chill before serving.
Video
Notes
- Can I make crispy fried chicken momos instead of steaming? Yes! Heat vegetable oil in a deep kadai over medium flame. Gently slide the assembled, raw dumplings into the oil and fry for 4 to 6 minutes, stirring occasionally, until the shell is light golden and crisp. Drain on paper towels and serve immediately.
- Why did my momo wrappers turn chewy or dry? Tough wrappers are usually caused by overcooking or rolling the dough too thick. Never steam beyond 12 minutes; over-steaming causes moisture inside the filling to evaporate and stiffens the gluten. Keep cooked momos covered under an inverted bowl or foil until ready to eat.
- Can I prepare momos in advance and freeze them? Assemble the raw momos and place them spaced apart on a parchment-lined baking tray. Freeze for 2 hours until solid, then transfer them to an airtight freezer bag for up to 1 month. Steam directly from frozen (do not thaw first), adding 2 to 3 extra minutes to the total steaming time.
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