Go Back
+ servings
several chicken dumplings on a white square plate with cilantro

Ginger Chicken Dumplings (Nepalese Momo)

Valentina K. Wein
Juicy chicken, tender vegetables and aromatic flavors are in every bite of these Ginger Garlic Chicken Dumplings.
5 from 4 votes
Prep Time 30 mins
Cook Time 4 mins
Total Time 34 mins
Course Appetizer
Cuisine Asian
Servings 16
Calories 63 kcal


For the sauce

For the dumplings

  • 1 pound ground chicken
  • cup carrots peeled, finely grated
  • 3 tablespoons fresh cilantro washed and dried, finely chopped
  • tablespoons Mirin (sweet rice wine)
  • 2 green onions finely chopped
  • 2 tablespoons ginger pulp
  • 1 tablespoon garlic minced
  • tablespoons grapeseed oil plus more for the pan
  • ¾ teaspoon salt
  • a few turns freshly ground black pepper
  • 4 dozen round (3½ inch) gyoza/potsticker wrappers
  • ¼ cup water


For the sauce

  • In a small dish, combine the black vinegar with the honey and chile paste. Set aside.

For the dumplings

  • In a large mixing bowl, combine all of the ingredients except the gyoza/potsticker wrappers. Mix only long enough to evenly combine the ingredients.
  • Place several of the gyoza/potsticker wrappers on a clean, dry surface and drop about 1 1/2 teaspoons of the chicken mixture in the center of each one. (If you have a cookie scoop this size, that's perfect.)
  • Next, wet your fingertip with water and run it along the entire edge of the wrappers (one at a time) -- this will work as glue. Now carefully, bring all of the edges together, to wrap up the chicken mixture, into a little bundle, and then gently pinch the top so it adheres together.
  • Coat the bottom of a medium-sized sauté pan (about 10-inch) generously with grape seed oil and place it over medium-high heat. Once it's sizzling hot, add as many of the dumplings as you can without crowding the pan -- there should be about an inch between them. (You will do this in a few batches.) Let them sauté for about 1 minute, to brown the bottoms. Then add about 1/4 cup of water to the bottom of the pan, turn the heat to the lowest setting, and cover the pan with a lid or foil. Let the dumplings steam for about 3 minutes, just long enough to cook the chicken. Use a small metal spatula to lift them from the pan. Repeat this until all of the dumplings are cooked.
  • While they're still hot, serve them with the sauce on the side.


Calorie count is only an estimate.
Keywords bite-sized hors d'oeuvres, appetizers for parties
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.