Tibetan Meat Momos
Ground chicken, tomato, finely diced and fresh cilantro come together in this chicken — 70 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for saucepan and blender. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Make the dough by gradually mixing the water into the flour with a pinch of salt until a firm dough forms, then knead for 5 minutes until smooth. Cover and rest for 30 minutes.
- In a bowl, combine the ground chicken, chopped onion, diced tomato, cilantro, garlic paste, ginger paste, turmeric, cumin, oil, salt and pepper, and mix well until evenly blended.
- Roll the dough into a long rope, cut into small pieces, and roll each piece into a thin round wrapper about 8 cm across, keeping the edges slightly thinner than the centre.
- Place a heaped teaspoon of filling in the centre of each wrapper, then pleat and pinch the edges together to seal into a tight purse or half-moon shape.
- Lightly oil a steamer basket to prevent sticking and arrange the momos inside, leaving a small gap between each one.
- Steam over rapidly boiling water for 12 to 15 minutes, until the wrappers are translucent and the chicken filling is fully cooked to an internal temperature of 74 C (165 F).
- Serve the momos hot, straight from the steamer, with a spicy tomato dipping sauce on the side.
You'll use: Saucepan · Blender · Steamer
Tips & common questions
How long does Tibetan Meat Momos take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Tibetan Meat Momos is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Beef glass noodles and Chicken momos (cropped).JPG by Rupasree, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.