Pan-Fried Tibetan Momos with Spiced Tomato Chutney

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Golden pan-fried Tibetan momos served alongside a vibrant, tangy tomato chutney infused with warming spices. This asian-inspired dumplings ready in about 70 minutes blends all-purpose flour, warm water, ground chicken into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 cup ground chicken
• 1/2 cup finely chopped onion
• 2 cloves minced garlic cloves
• 1 tsp grated ginger
• 1/2 tsp cumin powder
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp vegetable oil
• 2 cups ripe tomatoes, chopped
• 1/2 tsp red chili powder
• 1/2 tsp mustard seeds
• 1/2 tsp coriander powder
• 1 tsp sugar
• 1/4 tsp salt
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Combine 2 cups all-purpose flour with 3/4 cup warm water in a bowl and knead for 8 minutes until smooth dough forms. Cover and rest for 30 minutes.
2. Step 2: In another bowl, mix 1 cup ground chicken, 1/2 cup finely chopped onion, 2 minced garlic cloves, 1 tsp grated ginger, 1/2 tsp cumin powder, 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Step 3: Roll the dough into a log and cut into 20 pieces. Flatten each piece into 3-inch rounds.
4. Step 4: Place 1 tablespoon filling in the center of each round. Fold edges to form half-moons and pinch to seal.
5. Step 5: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat. Arrange momos in the pan and cook for 3 minutes until bottoms are golden.
6. Step 6: Add 1/4 cup water to the pan, cover immediately, and steam for 8 minutes until filling is cooked.
7. Step 7: Remove lid, add 1 tbsp vegetable oil, and fry uncovered for 2 more minutes to crisp the bottoms.
8. Step 8: For chutney, heat 1 tbsp oil in a saucepan over medium heat. Add 1/2 tsp mustard seeds and toast until they pop.
9. Step 9: Add 2 cups chopped ripe tomatoes, 1/2 tsp red chili powder, 1/2 tsp coriander powder, 1 tsp sugar, and 1/4 tsp salt. Simmer for 10 minutes until thickened.
10. Step 10: Stir in 2 tbsp chopped fresh cilantro. Serve momos hot with the spicy tomato chutney.