Chicken momos


Chicken momos


For filling:

  • Chicken keema/minced: 1cup
  • Chopped spring onion: 1/2cup
  • Finely Chopped carrot and cabbage: 1/2cup each
  • Tomato sauce: 2tbsp
  • Soya sauce: 1tsp
  • Chopped coriander leaves: 2tbsp
  • Black pepper powder: 1tsp
  • Ginger and garlic minced: 1tsp each

For dough:

  • Flour: 2cup
  • Salt: 1/2tsp
  • Oil: 1tsp


  • Steamer
  • And 1tbsp oil for brushing


Mix all the filling ingredients, adjust salt and set aside.
In a bowl combine flour, oil, salt and enough lukewarm water for soft dough. Mix well; knead until the dough becomes soft in texture, about 5 minutes. Cover and let it rest for at least 15 min. Knead well again before making wrappers.
Divide the dough into 20 small balls and cover all the balls.
Take a ball and roll out thinly. place 1tbsp filling in the middle.
Close the edges like picture.


Repeat this process for all balls.
Brush 1tsp oil in the steamer and steam all dumplings for about 15-20 minutes.
Serve immediately with tomato garlic sauce or chili sauce.



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