If you've ever found yourself stuck between a late-night craving for spicy Korean snacks and a warm plate of Tibetan steamed momos, this fusion recipe is for you. Meet the Fusion Korean-Tibetan Chicken Momos, a dumpling that blends the comforting structure of traditional Tibetan momos with the bold, umami-packed flavors of Korean cuisine. With just the right amount of spice, tender ground chicken, and a mouthwatering gochujang-based filling, this dish satisfies both your soul and your taste buds. Think of it as the perfect intersection between easy dinner recipes and your next food obsession.
Whether you're exploring how to make momos at home for the first time or you're already a mukbang korean enthusiast, this recipe brings global flavors to your kitchen without requiring complicated steps. Ready to start your homemade dumpling journey? Let’s dive in.
Fusion Korean Tibetan Chicken Momos
Prep Time 45 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Main Course, Snack
Cuisine Korean, Tibetan
Servings 24 momos (serves 4 as a main, or 6 as an appetizer)
Mixing bowls For making the dough and mixing the filling.
Rolling Pin To roll out momo wrappers. If you don’t have one, a clean wine bottle works in a pinch.
Steamer A bamboo steamer gives an authentic touch, but a metal steamer basket, Instant Pot steamer insert, or even a makeshift steamer using a colander in a pot with a lid will do.
Skillet or non-stick pan For pan-frying if you want to try the fried momos recipe variation.
Knife and chopping board To prep your filling.
Small spoon For scooping filling into wrappers.
For the Dough
- 2 cups all-purpose flour
- ¾ cup warm water
- 1 tsp salt
- 1 tsp vegetable oil
For the Filling
- 1 lb ground chicken you can sub with ground beef if desired
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1- inch ginger grated
- 2 scallions finely sliced
- 1 tbsp soy sauce
- 1 tbsp gochujang Korean chili paste
- 1 tsp sesame oil
- Salt and pepper to taste
- ¼ cup shredded napa cabbage or kimchi optional for extra tang
For the Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp gochugaru Korean red pepper flakes
- ½ tsp sugar
- 1 small clove garlic minced
Optional: chopped cilantro or green onions
Optional: For Fried Version
- 2 tbsp neutral oil for pan-frying
Step 1: Make the Dough
In a large bowl, mix flour and salt. Slowly add warm water while mixing with your hand or a spoon. Knead for about 10 minutes until a smooth dough forms. It should be soft but not sticky. Cover with a damp cloth and let it rest for 30 minutes.
Step 2: Prepare the Filling
In a mixing bowl, combine ground chicken, onion, garlic, ginger, scallions, soy sauce, gochujang, sesame oil, salt, and pepper. Add the shredded cabbage or kimchi if using. Mix thoroughly with your hands or a spoon. Let it chill in the fridge while the dough rests so the flavors can meld.
Step 3: Shape the Momos
Divide the dough into small equal balls (about 1 inch in diameter). Roll each into a thin disc, about 3 inches wide. Keep extra dough covered to prevent drying.
Place a spoonful of filling in the center of each wrapper. Fold the edges in pleats, pinching and twisting the top to seal—don’t worry if they’re not perfect; they’ll still taste amazing.
Step 4: Cook the Momos
Steamed Momos (Traditional)
Place momos in a lightly oiled steamer basket. Make sure they don’t touch. Steam over boiling water for 15–20 minutes until the dough is glossy and slightly translucent.
Fried Momos (Korean-Inspired)
Heat 2 tbsp oil in a non-stick skillet over medium heat. Add momos and cook until the bottoms are golden brown, about 3–4 minutes. Add ¼ cup water and cover with a lid to steam for another 6–7 minutes. Remove lid and let remaining water evaporate. You’ll end up with crispy-bottomed, juicy dumplings that straddle both Korean and Tibetan street food vibes.
Step 5: Make the Dipping Sauce
Mix all ingredients in a small bowl and adjust to taste. For a spicier kick, add more gochugaru or a dash of sriracha. You can also pair these with a simple spicy tomato chutney or even soy-garlic glaze for an extra umami blast.
Pairings
These fusion momos are incredibly versatile. If you're aiming for a full meal or something snackable for a korean snacks recipe night, here’s what to serve them with:
- Kimchi Fried Rice: The slight tang and heat pair beautifully with the savory momos.
- Korean Pickled Radish (Danmuji): Crunchy, sweet-sour pickles offer refreshing contrast.
- Korean Mochi or Hotteok: Sweet rice treats that balance the savory spice.
- Chilled Barley Tea or Soju Cocktails: Both traditional and fusion drinks work wonderfully.
Whether you’re planning a dumpling night, a food therapy evening, or just testing easy dinner recipes, these momos shine solo or as part of a spread.
FAQs
1. Can I use chicken breast or thighs for the filling instead of ground meat?
Yes! If you prefer a chunkier texture or want to control the fat content, finely chop chicken thighs (for juicier filling) or breasts (for a leaner bite). Just make sure it’s well minced for even cooking.
2. Can I make these momos vegetarian?
Absolutely. A good vegetarian momos recipe can include crumbled tofu, shredded cabbage, mushrooms, carrots, and scallions. Add a splash of soy sauce and sesame oil for flavor. It’s a delicious twist and makes a great healthy momos recipe option.
3. What’s the difference between momos and dumplings?
Momos are a type of dumpling originating from the Himalayan regions, typically filled with meat or vegetables and served with a spicy chutney. Dumplings can be more broadly defined and come in many styles globally (like Japanese gyoza or Korean mandu).
4. Can I freeze momos for later?
Yes, and they freeze beautifully. Place uncooked momos on a tray in a single layer and freeze until solid. Then transfer to a zip-top bag. Steam or fry straight from frozen—just add a couple more minutes to the cooking time.
5. Can I make the wrappers at home, or should I buy them?
Making the wrappers is easy and gives you a fresher result, but you can absolutely use store-bought dumpling wrappers in a pinch. Look for round ones used for mandu or gyoza.
