Steamed Chicken / Vegetable Momo with Spicy Momo sauce ..!

Momos are dumplings filled with a choice of spiced minced meat or vegetables and then steamed or fried as per choice – a delicious healthy snack..!



I have had a very long week after Valentines. No, I have not been nursing my Valentines Day hangover, but my loved laptop decided to crash last week and I had to send it to the doctors. Now, all bloggers will agree with me that being stranded on a no internet world is a nightmare. I felt like I had lost touch with so many of my friends and a part of my life had come to a grinding halt. I was forever trying to use my hubby’s I-Phone to access my site, but that was just taking so long and was very frustrating. I just wanted my laptop back. That made me realize how dependent I had become on this little space of mine, my dear readers and my friends, my fellow bloggers.  Yesterday, when I got my laptop back, hale and hearty, I had no idea whether to laugh or cry. And I started crying..! Imagine the look on my hubby’s face to see his wife streaming tears of joy for her laptop..! I am so Duh..!!



Now that I am back, I have a lovely recipe for you. Momos are originally the most sought after street food from Tibet or Nepal. It has its roots in China. It later became popular in other areas like Bhutan, Sikkim and other Himalayan states. Each region has their own variations of it. Some add tomatoes to the filling, while some use beef mince. Some states do not add soy sauce and some add oyster sauce. Variations are in plenty.

The momo is similar to the dim-sums, won tons or the Chinese dumplings.  These momos are either steamed (the healthy version) or deep fried in oil. The deep fried ones are called kothey momos. Momos are usually served with a dipping sauce normally consisting of tomatoes as the base ingredient. The sauce is a very important part of eating momos as they build up the taste and gives it an added body. Always eat the momos hot, they do not taste that great cold.  The perfect way to eat momos is to dunk it in spicy sauce and put it in your mouth whole, so that the first bite will be an explosion of flavors. I have adapted this recipe as the basis on my momos. Try it and let me know..!




For the wrapper

  • 2 cup Maida /Refined flour
  • Salt to taste
  • 1 cup Water, use enough to knead the dough

Combine the flour and salt in a bowl. Add enough water to make a stiff dough. Knead till you have a smooth dough. Cover with a damp cloth or keep aside in a covered container for half an hour. It is important to keep the dough covered as the exposed surface of the dough will harden on prolonged contact with air.



For the  filling

  • 400 gm Minced chicken ( Substitute with paneer, mushrooms, cabbage, carrots, capsicums for vegetarian )
  • 2 small Onions
  • 2 Green chilies
  • 1 small piece Ginger
  • 3 cloves Garlic
  • Handful of Coriander leaves
  • 1/2 tsp Black Pepper
  • 1 tsp Soy sauce
  • Salt to taste


For the meat filling – Use a food processor to finely chop the onions, green chilies, ginger and garlic.  Add the minced chicken to a bowl. Add teh chopped ingredinets along with the pepper and soy sauce. Add salt to taste.

In case of vegetarian filling, add the mushrooms, carrots,cabbage, capsicum to the processor and chop. Add the crumbled paneer to the same and combine well with your hand. Add the soy sauce, pepper powder and salt. Test the seasoning.

Keep covered in the refrigerator for an hour, so that all the flavors can come together.

Assemble the Momos

It is now time to make the momo wrappers. Clean up your work station. Divide the dough into small portion and  roll out the dough into small thin circles. The circles should not be so thin that we see through it, but not too thick either. Use your judgement. Alternatively you can roll out the dough into a large rectangle and then use a small tumbler or cookie cutter to cut out circles. This is faster and less work.



Take a momo wrapper and keep it in the palm of your left hand. Place a tablespoon of filling in the center of the wrapper. With your right hand, begin to pinch the edge of the dough together. Fold the edge together and make small pleats along the way. Pinch the pleats together so as to seal the momo completely.  Repeat the process to finish the rest of the ingredients.

You can also make crescent shaped momos by placing the filling on one half of the wrapper circle. Fold the other half of the circle over the filling and seal the edges by pressing down with a fork, or pinching the edges together.

Prepare your steamer beforehand. The water in the steamer should be at a rolling boil when we add the momos to it. The steaming plate should be greased with oil to prevent the momo from sticking to it. Steam momos in hot steam for 10 minutes or until cooked thoroughly.

UPDATED – Line the steamer with cabbage leaves. Place the momos on the cabbage leaves and steam. They will not stick to the plate.

Serve hot with spicy tomato sauce or Thukpa (a mildly flavored Sikkimese clear noodle soup).



The dipping sauce that is used for momos is basically tomatoes, chili, a bit of garlic and salt ground together. However I like some twists in my sauce. The following recipe is for a spicy sweet and sour tomatoe chutney. Reduce the sugar if you want less sweet, increase the vinegar if you want more zang and increase the chilies for more heat. You can use red chili powder as a substitute for the chilies too.


Adapted from BBC Good food

  • 2 Red onions , finely sliced
  • 4 Tomato , chopped
  • 3 Garlic cloves , sliced
  • 6 Red chillies , chopped (add more for more spice)
  • 2 cm piece Ginger , peeled and chopped
  • 1/2 cup Brown sugar
  • 1/3 cup Red wine vinegar
  • 5 Cardamom seeds, powdered
  • Salt
  • 2 Tbsp Oil

Take the oil in a pan and heat it up. Saute the onions till translucent. Add the ginger, garlic and the chilies to the pan and saute till the raw smell is gone. Add the tomatoes to the pan and cook till mushy. Switch off the flame and add the remaining ingredients.  Add salt to taste. Once it has cooled down add the vinegar, blend it all in a blender till it becomes a smooth paste. This chutney can be stored in a glass jar for over a month. It is an ideal dipping sauce for many starters and can also be used as a spread for sandwiches. It gives that extra zing to the meal. If you are making this sauce as a dip, you can add a little hot water while cooking to make it of dipping consistency. In order to store it as a chutney, cook it for 5 minutes after blending , so that the moisture is gone and it becomes slightly thick and shiny.

I hope you guys enjoyed this lovely starter to the meal. This is a very healthy starter that can be had on a diet. When steamed this contains zero oil. Experiment with the wrappers by using wheat flour. Try different fillings as per taste. These momos can be made ahead. Store them in a container by arranging them in layers with parchment paper in between to prevent it for sticking together. Steam / fry when needed and serve with the chutney. Remember to serve it fresh and hot, straight off the stove..! Enjoy.!!

This entry is off to my event Valentines Special.




  1. Shobha says:

    I totally agree with you how lost we are without a computer…this has become THE MOST IMPORTANT thing in our lives.
    Thanks for sharing the momos recipe…they are simply yummy..I love them.. I had tasted them in Nepal for the first time.

  2. kajal says:

    wow! look at those momos and the chutney. Being a boarding school product from the hills of north India. – momo -thukpa used to be like an every alternate day food. Glad someone posted about it..

    Happy to have found you at Indiblogger. your newest follower and a regular follower now.

  3. simran kamath says:

    awesome momos!…….really nice post!i love momos… feels so healthy and guilt free eating them!…glad your laptop is back in working condition!i’m beginning to realise what an addiction blogging is!

  4. Deeps @ Naughty Curry says:

    oooh, i love momo’s too… mouth watering pics! can imagine it being quite a shocker for ur husband to see u shed tears for a laptop, but only we know how addictive blogging can get eh? 😉 glad to know the laptop is finally working

  5. Naseela says:

    Talk about life without laptop…man. it sure is a nightmare….
    OMG!! momos…..i simply love them…i have been finding for the perfect recipe since quite a long time and i think i have finally found it…but i have a little problem with the sauce since i dont take wine…do you have any other sauce recipe that could go with these??

    • Anzz says:

      Substitute the red wine vinegar with regular vinegar. The intention is to give it the sour taste. add a little and keep tasting till it suits your taste. Red wine vinegar has a wineish taste which will not be there. But that is quite ok. Naseela, am glad I could help you with the momos. 🙂

  6. Sarah says:

    Love it! Ive never tried to make momos at home… i always thought it was very difficult to roll it out paper thin… thanks for the recipe.. this looks so tempting!

  7. Anamika @madcookingfusions says:

    Wow…they look simply yummy!! Loved your clicks….glad your laptop is back in working condition!Life without Laptop and our much tresured camera’s….offfhh can’t imagine, blogging is an addiction for sure and we all are part of this beautiful gang…..!!

  8. Rathai says:

    Hi Ancy,

    Thanks for the e-mail dear. It was a lot of fun to participate in your event. Hope to see all the nice entries soon on your blog.

    Your momos are very pretty. I am familiar with the word dumplings and now thanks to this recipe I’m familiar with the Nepali/Tibetan momos too. They look and sound delicious and healthy too.

  9. momto8blog says:

    I understand how you missed your computer!! I would feel the same way…like this recipe you just posted is something I have never tried…I love learning new things from other bloggers…thanks!!!!

      • tina says:

        Dear anzz,im new to this site.this site is really a big help for people like me.after goin thru ur site i strongly feel u r a best mother as dzughter turned one year last week.can u suggest some solid foods u gave ur kids?im sorry to ask this,but im really tensed wat to gve her,cos she is very weak in havg food.also if u add some recipes in the kids corner wil be a great great help for lots of start with baby home made food from one year 🙂 god bless u n fly abundantly.happy easter.

        • Anzz says:

          Dear Tina, I apologize for the delay in replying as I was in India on an emergency. You have by now started giving your child porridge made out of ragi. Introduce cooked and mashed vegetables and fruits now. Do not give her raw hard foods and wait a bit more before you start dairy. Even when u give apples, try to steam them a bit and mash them up. I understand your apprehension, but motherhood is an instinct. From your questions I do understand that you will be a very caring concerned mom. I will add in a few recipes in the kids corner. 🙂 All the best.!

  10. priyanka says:

    thnx anzzy i hv tasted momos first tym in north India nd toooo fond of it,after returning back i hv searched lot for it in restaurants but didnt found dat taste…so i hv logged to d net to try it once.nd it cant be xplained how yummy nd tasty it was to get once again d same taste frm self made momos.All credit goes to u …thnx a lot for giving us such a delicious recipe….:)

  11. Deblina says:

    hey thanks for sharing such a wonderful dish. Every time I try momo in restro the taste is not similar as I have made them following your recipe because mine is much much better.

    take care.

  12. Habeeba Mohamed says:

    I have heard so much about Momos or dumplings , but havent got a chance to taste them yet. i am so happy to see your recipe.. Will try this out for sure . Will let you know . Thanks for sharing the recipe.

  13. Mahasweta Goswami says:

    Thanks really a lo..t 4 sharing the momo’s recipe.That i’m going 2 try as the evening snacks.Hope my husband and my whole family will relish it!

  14. sanjay says:

    i have a question for chicken moms we have to marinate the ingredient and keep in refrigerator for one hr or this marinate has to sightly fried before filling it to keep in for steam for 10 mit. will you please reply

    • Anzz says:

      You dont have to fry it. Cooked momo filling will not give it the juicy tasteat the end. Dont worry, since the chicken is mined it will cook through perfectly.

  15. Rajinder nagi says:

    Tried momos and were very yummy!!!
    Second try was better and lived the chutney, it was yum.
    I am now going to stick to this recipe!!!!!

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