I’ve always been a little scared of making dumplings from scratch. They seemed like something only restaurant chefs could master. But then I discovered momos, and everything changed. These little pockets of goodness are way easier than I thought they’d be.
What really got me hooked was when I tried fried chicken momos for the first time. I mean, who doesn’t love fried chicken? Now imagine that flavor wrapped up in a soft dumpling wrapper and pan-fried until crispy. It’s like the best of both worlds on one plate.
The best part is that you can make a big batch and freeze them for busy weeknights. My kids ask for these constantly, and I don’t blame them. Once you get the hang of folding the dumplings, you’ll be cranking these out like a pro.
Why You’ll Love These Fried Chicken Momos
- Crispy, golden exterior – The fried coating gives these momos an irresistible crunch that’s so much more satisfying than regular steamed dumplings.
- Simple homemade dough – With just flour, salt, and baking powder, you can make fresh dumpling wrappers from scratch without any fancy ingredients.
- Flavorful chicken filling – The combination of chicken, onions, garlic, and soy sauce creates a savory filling that’s packed with taste in every bite.
- Perfect party food – These bite-sized treats are great for sharing with friends and family, and they disappear fast at gatherings.
- Ready in about an hour – From mixing the dough to frying the last batch, you’ll have these delicious momos on the table in just 50-70 minutes.
What Kind of Chicken Should I Use?
For fried chicken momos, you’ll want to use boneless chicken that’s easy to chop into small pieces for the filling. Chicken thighs work really well because they stay moist and flavorful even after being cooked twice – once for the filling and again when the momos are fried. Chicken breast is also fine if that’s what you have on hand, just be careful not to overcook it during the initial preparation since it can dry out more easily. Make sure to cut your chicken into very small, uniform pieces so they cook evenly and fit nicely inside the momo wrappers without tearing the dough.
Options for Substitutions
This fried chicken momo recipe is pretty adaptable if you need to make some swaps:
- All purpose flour: You can substitute with whole wheat flour for a nuttier flavor, but add a bit more water to the dough as whole wheat absorbs more liquid. Avoid using self-rising flour since we’re already adding baking powder.
- Chicken: Ground pork, turkey, or even a mix of chicken and pork works great. For vegetarian momos, try finely chopped mushrooms, cabbage, and carrots seasoned well.
- Refined oil: Any neutral oil with a high smoke point works – vegetable oil, canola oil, or peanut oil are all good choices for frying.
- Light soya sauce: Regular soy sauce is fine, just use a bit less since it’s saltier. If you don’t have any, mix a pinch of salt with a tiny bit of worcestershire sauce.
- Baking powder: This helps make the wrapper slightly fluffy, but you can skip it if you don’t have any – the momos will just have a denser wrapper.
- Vinegar: White vinegar, rice vinegar, or even a squeeze of lemon juice will give you that tangy kick the filling needs.
Watch Out for These Mistakes While Cooking
The biggest mistake when making fried chicken momos is rolling the dough too thin, which causes the wrappers to break during frying and leak out all that tasty filling – aim for about 1/8 inch thickness so they hold together properly. Another common error is overstuffing the momos, which makes them impossible to seal correctly and leads to messy oil splattering, so stick to about a tablespoon of filling per dumpling. Make sure your oil temperature stays around 350°F throughout frying, because if it’s too hot the outside burns before the dough cooks through, and if it’s too cool they’ll absorb too much oil and become greasy. Don’t forget to seal the edges tightly by pinching and pleating them well – any gaps will cause the momos to open up and spill their contents into the hot oil.
What to Serve With Fried Chicken Momos?
These crispy fried momos are perfect with a spicy dipping sauce like chili garlic sauce or a tangy tomato-based chutney that complements the savory chicken filling. I love serving them alongside a simple cucumber salad with a splash of rice vinegar to cut through the richness of the fried dumplings. A warm bowl of clear vegetable or chicken broth makes a great pairing too, especially if you want to turn it into a more filling meal. For something different, try them with steamed jasmine rice and some stir-fried vegetables for a complete Asian-inspired dinner.
Storage Instructions
Keep Fresh: Store your leftover fried chicken momos in the fridge for up to 3 days in an airtight container. They’re best eaten fresh, but they’ll still taste good the next day. Just keep in mind that the crispy coating might soften a bit in the fridge.
Freeze: You can freeze these momos for up to a month! Place them on a baking sheet first to freeze individually, then transfer to a freezer bag. This way they won’t stick together and you can grab just what you need.
Crisp Up: To bring back that crispy texture, pop them in a 350°F oven for about 8-10 minutes or use an air fryer for 3-4 minutes. This works way better than the microwave, which tends to make the coating soggy. You want that satisfying crunch when you bite into them!
| Preparation Time | 30-45 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2650-2850
- Protein: 50-60 g
- Fat: 155-170 g
- Carbohydrates: 220-240 g
Ingredients
For the dough:
- 2 cups all-purpose flour
- 1/2 tbsp baking powder
- Salt, to taste
- Water, as needed
For the filling:
- 1 cup chopped chicken
- 1/2 cup diced onion
- 1 tbsp minced garlic
- 1/2 tbsp light soy sauce
- 1/4 tbsp vinegar
- 1/4 tbsp ground black pepper
- Extra salt, as needed
For frying:
- 2 cups refined oil
Step 1: Prepare and Rest the Dough
- 2 cups all-purpose flour
- 1/2 tbsp baking powder
- salt, to taste
- water, as needed
In a large mixing bowl or dough kneading plate, combine the all-purpose flour, salt (to taste), and baking powder.
Gradually add water as needed and knead everything together to form a stiff dough.
Once the dough is ready, cover it and let it rest for at least 30 minutes.
This step is important for making the wrappers pliable and easy to shape later.
Step 2: Cook the Chicken Filling
- 1 tbsp minced garlic
- 1/2 cup diced onion
- 1 cup chopped chicken
- 1/2 tbsp light soy sauce
- 1/4 tbsp vinegar
- 1/4 tbsp ground black pepper
- extra salt, as needed
- 1 tbsp refined oil
Heat 1 tablespoon of refined oil in a saucepan over medium flame.
Add the diced onion and minced garlic, sautéing until both are soft and fragrant.
Then add the chopped chicken and cook on high heat until the chicken is almost cooked through but still tender (do not overcook).
Remove from heat and stir in the light soy sauce, vinegar, ground black pepper, and a little extra salt if needed.
Allow the filling to cool before using.
Step 3: Shape the Momos
- rested dough from Step 1
- chicken filling from Step 2
- water, as needed
After the dough has rested, divide it into smaller balls.
Roll each ball out into thin, translucent circles (about 4-5 rounds).
Take each wrapper, moisten the edges lightly with water, and place a spoonful of chicken filling (from Step 2) in the center.
Carefully bring the edges together and twist to seal, forming a tight dumpling.
Repeat this process for all the wrappers.
Step 4: Steam the Momos
- shaped momos from Step 3
Place the shaped momos into a steamer lined with parchment or greased lightly to prevent sticking.
Steam the momos over medium flame for about 10 minutes or until the dough becomes slightly translucent and the filling is fully cooked.
Once steamed, let them cool slightly before proceeding.
I always make sure not to overcrowd the steamer so the momos cook evenly.
Step 5: Deep-Fry and Serve
- steamed momos from Step 4
- remaining refined oil from 2 cups refined oil
Heat the remaining refined oil in a wok or deep pan over medium-high flame.
Once the oil is hot, carefully slip the steamed momos (from Step 4) into the hot oil and deep-fry until they turn crispy and golden brown on all sides.
Remove the momos onto a kitchen napkin to drain any excess oil.
Serve the fried chicken momos hot with spicy chutney!
For extra crispiness, I like to let the momos cool for a minute before frying them.
Classic Fried Chicken Momos
Ingredients
For the dough:
- 2 cups all-purpose flour
- 1/2 tbsp baking powder
- salt, to taste
- water, as needed
For the filling:
- 1 cup chopped chicken
- 1/2 cup diced onion
- 1 tbsp minced garlic
- 1/2 tbsp light soy sauce
- 1/4 tbsp vinegar
- 1/4 tbsp ground black pepper
- extra salt, as needed
For frying:
- 2 cups refined oil
Instructions
- In a large mixing bowl or dough kneading plate, combine the all-purpose flour, salt (to taste), and baking powder. Gradually add water as needed and knead everything together to form a stiff dough. Once the dough is ready, cover it and let it rest for at least 30 minutes. This step is important for making the wrappers pliable and easy to shape later.
- Heat 1 tablespoon of refined oil in a saucepan over medium flame. Add the diced onion and minced garlic, sautéing until both are soft and fragrant. Then add the chopped chicken and cook on high heat until the chicken is almost cooked through but still tender (do not overcook). Remove from heat and stir in the light soy sauce, vinegar, ground black pepper, and a little extra salt if needed. Allow the filling to cool before using.
- After the dough has rested, divide it into smaller balls. Roll each ball out into thin, translucent circles (about 4-5 rounds). Take each wrapper, moisten the edges lightly with water, and place a spoonful of chicken filling (from Step 2) in the center. Carefully bring the edges together and twist to seal, forming a tight dumpling. Repeat this process for all the wrappers.
- Place the shaped momos into a steamer lined with parchment or greased lightly to prevent sticking. Steam the momos over medium flame for about 10 minutes or until the dough becomes slightly translucent and the filling is fully cooked. Once steamed, let them cool slightly before proceeding. I always make sure not to overcrowd the steamer so the momos cook evenly.
- Heat the remaining refined oil in a wok or deep pan over medium-high flame. Once the oil is hot, carefully slip the steamed momos (from Step 4) into the hot oil and deep-fry until they turn crispy and golden brown on all sides. Remove the momos onto a kitchen napkin to drain any excess oil. Serve the fried chicken momos hot with spicy chutney! For extra crispiness, I like to let the momos cool for a minute before frying them.
