Chicken Momos with Spicy Dip by Nazia Cooks

Chicken Momos with Spicy Dip

Saying I like momos would be a huge understatement. I usually have them at least a few times a month, but this quarantine has come in the way of my momo addiction. They are still available on food ordering apps here in India, but for safety reasons, we have been avoiding ordering food from restaurants for the past few months. Which leaves me no choice but to take matters into my own hands. Quite literally.

Now fair warning – these little dumplings are a liiiiitle tricky to make. Especially if you’re a newbie when it comes to making dumplings. There’s a chance that the filling might go dry or the dumpling wrapper might become hard where you pinch the edges together. No one wants to have sad, dry and hard dumplings, right? But if you follow the steps properly, you can avoid these mishaps and end up with beautiful, juicy momos. Be sure to check out the notes at the bottom of the recipe for useful tips.

Now, let’s talk about the dip. This is not the traditional spicy chutney that they serve in momo stalls and restaurants. This is a bit different, but just as tasty. If not more. The stock cube adds a lot of depth and flavour to the dipping sauce, so I actually prefer this over the regular chutney. Also, it’s super spicy, so if you are a hothead like me, you will love this.

Chicken Momos with Spicy Dip

Recipe by NaziaCourse: SnacksCuisine: Indo-ChineseDifficulty: Moderate


Prep time


Cooking time


Resting time



Easy recipe for chicken momos, the classic Indian street food. Soft dumplings filled with juicy chicken, and served with a spicy dip.


  • Momo Wrappers
  • 1/3 cup all purpose flour

  • 1/2 tsp salt

  • 3 to 4 tbsp water

  • 1/2 tsp oil

  • Filling
  • 3/4 cup ground chicken thighs

  • 1/2 onion, finely chopped

  • 1/2 tsp ginger garlic paste

  • 1/2 tsp soy sauce

  • 1/4 tsp vinegar

  • 1.5 tbsp oil

  • 1/4 tsp ground pepper

  • 2 tbsp chopped coriander leaves

  • salt to taste

  • Dip
  • 4 large dried red chillies

  • 1/2 onion, roughly chopped

  • 3 large cloves of garlic

  • 1/2 tsp soy sauce

  • 1/4 tsp vinegar

  • 1/2 tsp sugar

  • 1/2 stock cube (I useed Maggi chicken stock cube)

  • 1/4 cup water

  • 1 tbsp oil


  • Make the dumpling dough: In a mixing bowl, knead the flour and water together to form a smooth, stiff dough. If the dough is too sticky, add a little bit more flour. If it’s too dry, add a bit more water. Form the dough into a smooth ball and coat with oil. Allow to rest for 15 minutes.
  • Prepare the filling: Mix all ingredients together. Set aside.
  • Form the dumplings: Divide the dough into 7 equal parts. Each part will weigh roughly 10 grams. Roll each part into a circle about 3.5 to 4 inches in diameter. Make sure that the edges of the wrapper are thinner than the centre. Add about 1 to 2 teaspoons of filling at the centre of the dough and form it into the desired shape. Repeat for the rest of the dough.
  • Steam the dumplings: Place each dumpling on a well oiled steaming tray. Steam on medium-high heat for 15 to 20 minutes.
  • Prepare the dip: Grind the chillies, onion and garlic in a small blender. Heat oil in a small pan and saute the ground paste until the raw smell is gone. Add the rest of the ingredients and stir to mix well. Cook on low heat until the sauce thickens to the desired consistency.
  • Serve the momos hot with the dip.


  • Make sure that the filling has enough oil to bind all ingredients together. The filling should be wet, not dry and crumbly. If needed add a little bit more oil to bring everything together.
  • Don’t roll the dumpling wrapper like a roti. The trick to getting a thin edge and thick centre is to hold the wrapper with your non-dominant hand so that half of the wrapper is lying on the work surface and half is in your hand. Then use your rolling pin with your dominant hand to roll up and down once so that the edges of the wrapper get flattened. Turn the wrapper clockwise and roll up and down once again. Repeat this process – turn, roll up, roll down – until you have a 3.5 to 4 inch wide wrapper with thin edges and a thick centre.
  • The way I have shaped the dumplings is probably the easiest way. After placing the filling in the centre of the wrapper, dip a finger into some water and slightly moisten the edges of the wrapper. Fold the wrapper over in half and pinch the edges together gently. Don’t apply too much pressure or the edges might become hard. You will now have a half moon shaped dumpling. Bring the 2 ends of the half-moon together and pinch them together. That’s it.
  • Don’t overcook the dumplings. Check the dumplings at the 15 minute mark (not before). If the dumplings appear shiny and translucent, they are done cooking. If they appear a little opaque, then cook them for another 2 minutes and check again. Overcooked dumplings become dry and hard, so keep an eye on the cooking time.

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