All-purpose flour (maida)
मैदाمیدہ
maidā
Plain white wheat flour, sold as “all-purpose flour” in the US.
Its job: Makes a soft, stretchy dough that rolls paper-thin.
Science-backed recipe
From the MedRise Food Science kitchenPublished
Steamed Chicken Momos: Juicy Filling, Thin Wrappers
Also called Chicken Dumplings · Chicken Momo · चिकन मोमोज़ · چکن مومو
Minced chicken or turkey with onion, spring onion, ginger, garlic, green chili and cilantro, wrapped in thin discs of soft maida dough, sealed and steamed until juicy. Served with a bright red momo chutney, and the science of why it all works.
In short
Chicken momos are Himalayan steamed dumplings filled with juicy minced chicken (or turkey), ginger, garlic and spring onion, served with fiery red momo chutney. Six steamed momos have about 480 calories and 28 g of protein.
From the MedRise Food Science kitchenPublished - Active
- 1 hr
- Rest dough
- 30 min
- Total
- 1 hr 30 min
- Serves
- About 24 momos (4)
Why this recipe works
- ✓A juicy fillingSalt, a little fat and a splash of cold water make the mince hold its juices as it steams.
- ✓Thin, tender wrappersA rested maida dough rolls thin at the edges and slightly thicker in the center, so it won’t tear.
- ✓Sealed tightPleated or folded edges pinched firmly keep every drop of juice inside.
- ✓Steamed, not boiledGentle steam cooks the wrapper until glossy and the filling until just done.
What are momos?
Momos are steamed dumplings from Tibet and Nepal that have become one of the most-loved street foods across North India, from Delhi to Darjeeling. A soft wheat-flour dough is rolled into small discs, filled, pleated shut and steamed.
This version uses minced chicken or turkey with onion, spring onion, ginger, garlic, green chili, cilantro and a little soy sauce, the classic street-style seasoning. Want more flavor? Turn the same steamed momos into tandoori momos or chili garlic momos.
Meet the ingredients
The main ingredients, with their English, Hindi and Urdu names.
Minced chicken or turkey
चिकन कीमाچکن قیمہ
chikan qīmā
Ground chicken or turkey. Thigh meat (or a 93% lean blend) stays juicier than all-breast.
Its job: The filling.
Spring onions
हरा प्याज़ہری پیاز
harā pyāz
Also called scallions or green onions.
Its job: Fresh, mild onion flavor throughout the filling.
Ginger and garlic
अदरक · लहसुनادرک · لہسن
adrak · lahsun
Fresh, finely grated or minced.
Its job: The aromatic backbone of the filling and the chutney.
Green chilies
हरी मिर्चہری مرچ
harī mirch
Fresh green chilies such as serrano or Indian green chilies.
Its job: Fresh heat in the filling. Use less for mild momos.
Soy sauce
सोया सॉसسویا ساس
soyā sôs
Regular or light soy sauce.
Its job: Savory depth and some of the salt.
Grow it yourself: Tomatoes, Green chilies, Cilantro (dhania), Spring onions, Garlic, Ginger
The lab notes
The science behind every step
Restaurant cooks do these things by habit. Here’s what each step is actually doing to the food, so you can cook by understanding instead of guesswork.
Lab note01
Why the dough rests
Knead the dough until smooth, then cover and rest it for 30 minutes.
Kneading builds gluten, the stretchy protein network in wheat dough. Right after kneading, that network is tight and springs back when you roll it. Resting lets it relax and lets the flour finish absorbing water, so the dough rolls thin without shrinking or tearing.
Lab note02
Thin edges, thicker center
Roll each disc thin at the edges and slightly thicker in the middle.
The edges get pleated and doubled over, so they need to start thin or they turn doughy. The center sits under the filling and holds the juices, so a little extra thickness there keeps the bottom from tearing.
Lab note03
What makes the filling juicy
Mix the mince with the salt, soy sauce, oil and cold water until it turns slightly sticky.
Salt draws out sticky muscle proteins (myosin) from the meat. When you mix until the filling feels tacky, those proteins form a light gel that binds the filling and traps water and fat, the same trick sausage makers use. As the momo steams, that gel sets around the juices instead of letting them run out.
Lab note04
Why steam instead of boil
Steam the momos over boiling water in an oiled steamer, not in the water.
Steam surrounds the momos at about 212°F (100°C) without agitating them, so delicate pleats stay intact. The starch in the wrapper absorbs moisture and gelatinizes, which is why cooked momos look glossy and slightly translucent. Boiling would soak the dough and could split the seams.
Lab note05
How to know they’re done
Steam for 12–15 minutes, until the filling reaches 165°F (74°C).
Ground poultry must reach 165°F to be safe, because grinding spreads surface bacteria through the meat. A cut-open momo should show no pink and the juices should run clear; an instant-read thermometer in the center of one momo is the surest check.
Lab note06
The chutney’s color and kick
Boil the tomatoes, dried chilies, garlic and ginger, then blend with vinegar, sugar and soy sauce.
Boiling softens the tomatoes and rehydrates the dried chilies so they blend smooth. Dried Kashmiri chilies give a deep red color with moderate heat; the vinegar’s acid and a little sugar balance the heat so the chutney tastes bright rather than just hot.
How to make it, at a glance
- Make the doughMix the flour and salt, add the oil, then add the water a little at a time and knead for 5–7 minutes into a smooth, firm but soft dough. Cover and rest for 30 minutes.
- Make the fillingWhile the dough rests, combine all the filling ingredients in a bowl. Mix with your hand or a spoon, in one direction, for 1–2 minutes until the mixture turns slightly sticky. Refrigerate until needed.
- Make the chutneySimmer the tomatoes, dried chilies, garlic and ginger in 2 cups water for 10 minutes. Drain (keep a little of the water), then blend smooth with the vinegar, sugar, soy sauce and salt, adding a splash of the cooking water if needed.
- Roll the discsDivide the dough into 24 small balls and keep them covered. Roll each on a lightly floured surface into a 3½-inch disc, thinner at the edges than in the center.
- Fill and sealPlace about 1 heaping tablespoon of filling in the center of a disc. Pleat the edge all the way around and pinch the top shut, or fold into a half-moon and pleat the curved edge. Press firmly so it’s fully sealed. Keep the shaped momos covered with a towel.
- SteamOil a steamer basket and set it over boiling water. Add the momos with about 1 inch between them, cover and steam over medium-high heat for 12–15 minutes, until the wrappers look glossy and slightly translucent and the filling reaches 165°F (74°C).
- ServeServe hot, straight from the steamer, with the momo chutney.
Exact amounts and timings are in the recipe card below.
Health benefits, honestly rated
What this dish brings to the table, with an honest rating of how strong the evidence is.
Macros per 6 momos High protein
Calories480
Protein28 g
Carbs58 g
Fat15 g
Fiber4 g
Sodium1240 mg
5.8 g protein per 100 calories. Estimated from the ingredients with USDA FoodData Central values.
Gym-friendly tip: Already high in protein. For a leaner plate, serve with salad and roti instead of rice, and use skinless thighs or breast.
Lean protein
A serving of 6 momos has roughly 28 g of protein and about 480 calories (estimated), most of the protein from the chicken or turkey.
Steamed, not fried
Steaming adds no fat at all; the little fat here comes from the meat and a tablespoon of oil in the filling.
Fresh aromatics
Ginger, garlic, green chili and spring onion add flavor with almost no calories. Their health effects in food amounts are modest; see the ingredient health guide.
Keep in mind
- Sodium adds up: the soy sauce and salt come to about 870 mg per serving before any chutney (estimated). Low-sodium soy sauce cuts that noticeably.
- Ground poultry must reach 165°F (74°C). Check one momo with a thermometer.
- Contains wheat (gluten) and soy.
General nutrition information, not medical advice. Numbers marked “estimated” are calculated from the recipe’s ingredients and vary with brands and portions. If you have diabetes, heart or kidney disease, a food allergy, or are pregnant, ask your doctor or a registered dietitian how this dish fits your diet.
Fits these health goals: Building muscle and staying strong with age, Acid reflux (GERD) (general guidance, not medical advice)
Health sources: Dietary Guidelines for Americans
See the full ingredient health guide: benefits, traditional roots and the science →
Questions, answered
How many calories are in chicken momos?
About 480 calories and 28 g of protein in 6 steamed momos (estimated), including the dough.
Are steamed momos healthy?
Steamed chicken momos are one of the leaner street snacks: high in protein and not fried. The wrapper is refined flour, and the chutney and soy sauce add sodium.
Can I use turkey instead of chicken?
Yes. Minced turkey works the same way; choose 93% lean so the filling stays juicy.
Why did my momos turn out dry?
Usually all-breast mince, no added water or fat, or oversteaming. Mix the filling until sticky, add the cold water and oil, and check the temperature at 12 minutes.
Why do my momos stick to the steamer?
Oil the basket or line it with cabbage leaves or perforated parchment, and leave space between momos so they don’t touch.
Can I make them ahead?
Yes. Freeze them uncooked and steam straight from frozen, or refrigerate cooked momos for up to 3–4 days and re-steam until hot.
How do I make tandoori or chili garlic momos?
Steam these momos first, then follow the tandoori momos or chili garlic momos recipe.
About MedRise Food Science
Desi restaurant favorites, recreated at home and explained with food science: every recipe is tested in a home kitchen and comes with the why behind each step.
Recipe card
Steamed Chicken Momos
Juicy steamed chicken (or turkey) momos: a seasoned minced filling, a soft maida dough rolled into thin discs, pleated, sealed and steamed, with a fiery tomato-chili momo chutney. Instant Pot steaming option and the food science behind every step.
Prep45 minRest dough30 minCook15 minTotal1 hr 30 minServesAbout 24 momos (4 servings)
Ingredients
Dough
Filling
Momo chutney
Instructions
- Make the doughMix the flour and salt, add the oil, then add the water a little at a time and knead for 5–7 minutes into a smooth, firm but soft dough. Cover and rest for 30 minutes.
- Make the fillingWhile the dough rests, combine all the filling ingredients in a bowl. Mix with your hand or a spoon, in one direction, for 1–2 minutes until the mixture turns slightly sticky. Refrigerate until needed.
- Make the chutneySimmer the tomatoes, dried chilies, garlic and ginger in 2 cups water for 10 minutes. Drain (keep a little of the water), then blend smooth with the vinegar, sugar, soy sauce and salt, adding a splash of the cooking water if needed.
- Roll the discsDivide the dough into 24 small balls and keep them covered. Roll each on a lightly floured surface into a 3½-inch disc, thinner at the edges than in the center.
- Fill and sealPlace about 1 heaping tablespoon of filling in the center of a disc. Pleat the edge all the way around and pinch the top shut, or fold into a half-moon and pleat the curved edge. Press firmly so it’s fully sealed. Keep the shaped momos covered with a towel.
- SteamOil a steamer basket and set it over boiling water. Add the momos with about 1 inch between them, cover and steam over medium-high heat for 12–15 minutes, until the wrappers look glossy and slightly translucent and the filling reaches 165°F (74°C).
- ServeServe hot, straight from the steamer, with the momo chutney.
Instant Pot steaming method
Your Instant Pot works as a large steamer. This method uses steam without pressure, so the thin wrappers don’t turn soggy.
- Set upPour 1½ cups water into the inner pot. Set the trivet inside and place an oiled steamer basket on it.
- Bring to a boilSelect Sauté (More/High) and let the water come to a full boil.
- SteamAdd a single layer of momos, 1 inch apart. Cover with a glass lid, or the Instant Pot lid with the valve set to Venting (not Sealing). Steam for 12–15 minutes, until the filling reaches 165°F (74°C).
- RepeatTop up the water if it runs low, and steam the remaining momos in batches.
Why not pressure cook? Momo wrappers are thin, and pressure steaming tends to make them gummy and can burst the seams.
Notes
- Turkey
- Ground turkey works exactly the same way. Use 93% lean rather than 99% lean so the filling stays juicy.
- Shaping
- Half-moons are the easiest shape for beginners. Whatever the shape, the seal matters more than the pleats.
- Freezing
- Freeze shaped, uncooked momos on a parchment-lined tray until firm, then bag them. Steam from frozen for 18–20 minutes, until the filling reaches 165°F (74°C).
- Raw dough
- Don’t taste the raw dough or raw filling: raw flour and raw poultry can both carry bacteria.
Equipment
- Steamer basket or bamboo steamer (or an Instant Pot with trivet)
- Rolling pin
- Blender for the chutney
- Instant-read thermometer
Meal prep: feeding 4 for the week
How much to make, based on 4 people eating it once a day. One batch of this recipe makes About 24 momos (4 servings).
Tonight1× the recipe4 servingsOne batch is enough.
Days 1–44× the recipe16 servings, kept in the fridge
Days 1–7, the whole week7× the recipe28 servings: fridge for the first days, freezer for the rest
- Cook onceOn prep day, make the recipe at 7× (use the button above to scale every amount). Big pots take longer to come to a boil and to reduce, so allow extra time; an Instant Pot should be filled no more than halfway for beans and lentils, or two-thirds for other dishes, so cook in rounds if needed.
- Cool it fastDivide the food into shallow containers so it cools quickly, and refrigerate within 2 hours of cooking.
- Split fridge and freezerKeep days 1–4 in the fridge. Freeze the rest in single-meal portions labeled with the date.
- Thaw the night beforeMove the next day’s portion from the freezer to the fridge the night before. Reheat until steaming hot all the way through (165°F / 74°C).
- Fridge
- Up to 4 days
- Freezer
- Shaped, uncooked momos freeze well for up to 3 months; freeze them on a tray first so they don’t stick, then bag them.
- Keep separate or add fresh
- Freeze momos uncooked rather than cooked: the wrappers stay tender. Store the chutney in a jar in the fridge for up to a week.
- Reheat
- Steam frozen momos for 18–20 minutes, until the filling reaches 165°F (74°C). Re-steam cooked leftovers until hot through.
Why only a few days in the fridge? Refrigeration slows bacteria but doesn’t stop them; some, like Listeria, can still grow at fridge temperatures, which is why food-safety agencies set cooked leftovers at 3–4 days. Freezing at 0°F stops growth completely, so frozen portions stay safe indefinitely; the freezer times above are for best taste and texture.
Food-safety guidance: USDA, Leftovers and Food Safety · FoodSafety.gov storage chart