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Fusion Korean Tibetan Chicken Momos

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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Course, Snack
Cuisine Korean, Tibetan
Servings 24 momos (serves 4 as a main, or 6 as an appetizer)

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Make the Dough

  1. 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

  1. 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

  1. 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.
  2. 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

  1. Steamed Momos (Traditional)
  2. 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.
  3. Fried Momos (Korean-Inspired)
  4. 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

  1. 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.