Chicken Momos

This is my cheat customised version of authentic momos. Momos came to India from Tibet and are a very popular street food. They are a sub continent version of the eastern Dumpling, Dimsums or Gyoza. They make for a good starter/ finger food at parties. 

I have always loved momos;  during my college days we often traveled far and wide to sample the best and most affordable food. Delhi has these amazing food joints for momos – the memories of which are still so fresh in my mind; Tibetan market, Dilli haat and Chankya puri are some of the places that had these fabulous little pockets of steamed goodness with the fiery dipping sauce and fruit beer. It used to be an ideal evening out on a budget 🙂

Prep Time: 15 Mins

Cooking Time: 25 mins
Recipe Level: Easy
Spice Level: Medium
Serves: 4 People
Shelf Life: Eat fresh, freezes well before cooking
Serving Suggestion: With spicy chilli-tomato chutney


1 bowl and spoon, a wok and forked wooden spoon


  • 200 gms mince chicken 
  • 1 small onion, finely chopped
  • 1 tablespoon of cabbage, finely chopped (in food processor)
  • 1/2 tablespoon of carrots, finely chopped
  • 2 teaspoon of oil
  • 1 teaspoon garam masala
  • 1/2 tea spoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon ginger, minced
  • 1/2 green chilli, finely chopped
  • 1 teaspoon of salt (adjust to taste)
  • Wonton wrappers (readily available in most supermarkets)


  1. Mix chicken, onion, cabbage, carrots chilli, ginger, salt and spices along with a teaspoon of oil. Knead it well. Marinate for 1 hour in the fridge.
  2. Peel each sheet and line up 6 wonton wrappers on a clean kitchen counter/ board. Place a big spoon (depending on the size of the wrappers) of above mixture into the middle of the wrapper.
  3. Use a wet finger (by dipping in a bowl of water)  and apply to the edges. Seal the edges by bringing them together in a drawstring bag shape or diamond shape. You can also pleat onside onto another in half moon shape.
  4. Boil the water in the idli steamer (or any steamer), brush the plates with oil – place the momos on the plate and cover with lid. Steam for 15 minutes. 
  5. Instead of steaming, the momos can also be cooked on a 9 inch pan: add a teaspoon of oil in the plan and place the momos, add hot water unto the 1/3 height of the momos, cover with lid and cook for 10-15 mins. The water will dry and the underside of momos will become a toasty brown color.


  • Left over momos make a yummy addition to any clear soup.
  • The filling can be made vegetarian by substituting mince chicken with paneer or grated cabbage, onion and carrots.

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