Chicken Momos/Steamed Chicken Momos/Dimsums

Chicken Momos/Dimsums are mouthwatering juicy dumplings popular from Tibet Nepal Sikkim and  .Momos are my hubby's fav and he was the one who introduced it to me when it was not so popular here in mumbai .Since he loves it too much i had tried it at home many times I did use cooked mince once but the ones made with raw mince turned out juicy and yumm always ,since the mince is cooked together while steaming releases juices and makes the momos super juicy and delish .

Momos are steamed in bamboo basket but you can use your idli /normal steamer as well
Momos are usually served with a spicy chutney/sauce made from  tomato and chillies I prefer serving them with schezwan sauce though and i always have abottle of my homemade schezwan sauce  in the fridge.

do try these yummy juicy momos at home and enjoy it hot while it rains out ...
250 gm chicken mince(use thigh and breast mix)
1 tbsp butter/olive oil
1/2 cup cabbage grated fine
3 spring onions and bulb cut fine
6 to 7 garlic cloves minced
1 and 1/2 inch ginger minced fine
1/2 tsp soy sauce
1/2 tsp pepper powder

for the dough covering
1 and 1/2 cups maida/all purpose flour
1 1/2 tsp oil
salt to taste
water to knead the dough .


  • Wash the chicken mince and drain excess water
  • In a bowl mix together mince,sauce,salt ,pepper spring onions and cabbage and keep aside for 10 to 15 min or refrigerate it for later.
  • I prefer to slightly blitz/grind the mince with the other ingredients in the mixture .
  • Make a firm dough by mixing sifted flour salt oil and water ,cover with a damp cloth and keep aside for 20 minutes.
  • Divide the dough into equal balls and roll it thin like chapati
  • With a cutter /back side of any glass or bowl cut into rounds 
  • Place the filling and fold it as shown below.
  • Shape it the way you like or  refer the pics below.
  • Grease the plates of the steamer /bamboo basket with oil.

  • Place the momos on the greased plates
  • Prepare the steamer by adding 2 glasses water and let it boil for 6 to 7 minutes on high flame.
  • place the greased plates with momos and cover the steamer with the lid
  • Then Switch the flame to medium high and cook for 15 minutes or until the momos are done
  • If the cover is sticky it means it needs to be cooked for few more minutes,if its not sticky its done.
  • Serve hot with schezwan sauce or any spicy chutney. 

Use chicken mince preferably made from thighs ,using breast piece mince alone will not be so juicy.
you can use wholewheat flour as well but the ones made from maida /all purpose flour turn out to be more yummy 
the rolled momos can be kept in the fridge covered with a cloth and can be steamed later
You can skip the cabbage it makes it more juicy.