Crispy Pan-Fried Chicken Momos: Street-Style Crunch at Home

Skip the delivery app tax and make the crunchy, juicy dumplings your group chat won’t shut up about. These Crispy Pan-Fried Chicken Momos hit that perfect sweet spot: shatteringly crisp bottoms, tender tops, and a savory filling that makes you question all your life choices up to now.

You don’t need a bamboo steamer or chef-y credentials—just a skillet, a little patience, and a hunger level set to “wolf.” Fair warning: once you make these, you’ll be promoted to Head of Snacks forever. Ready to flex those pan skills?

Why You’ll Love This Recipe

Texture jackpot: Crispy base, soft wrapper, juicy filling.
That’s the trifecta.
Weeknight-friendly: Pantry ingredients, one pan, minimal cleanup.
Customizable: Spice it up, tone it down, swap veggies—your rules.
Freezer-ready: Make a double batch and thank yourself later.
Restaurant vibes: Legit street-food flavor without leaving home.

Servings, Prep Time, Cooking Time, Calories

Servings: 18–20 momos (about 4 servings)
Prep Time: 25 minutes
Cooking Time: 20 minutes
Calories: ~85–95 per momo (varies by wrapper size and oil)

Ingredient Checklist

For the filling:
- 1 lb (450 g) ground chicken (thigh preferred for juiciness)
- 1 cup finely minced cabbage
- 1/2 cup finely minced red or yellow onion
- 1/3 cup finely chopped scallions
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small carrot, finely grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1–1.5 tsp chili flakes or chili oil (adjust to heat tolerance)
- 1 tsp ground black pepper
- 1/2 tsp salt (adjust, since soy adds saltiness)
For assembly:
- 18–20 round dumpling wrappers (momo, gyoza, or potsticker style)
- Small bowl of water for sealing
- 2–3 tbsp neutral oil (canola, avocado, or sunflower)
For the crispy skirt (optional but epic):
- 1 tsp cornstarch mixed with 1/3 cup water
For dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or lemon juice
- 1 tsp chili crisp or hot sauce
- 1/2 tsp sugar or honey
- 1 tsp toasted sesame seeds (optional)

Easy-to-Follow Instructions

Make the filling: In a bowl, combine ground chicken, cabbage, onion, scallions, garlic, ginger, carrot, soy sauce, sesame oil, chili, pepper, and salt. Mix until slightly sticky—this helps the filling bind.
If it looks dry, add 1–2 tsp water.
Set up your station: Lay out wrappers, a small bowl of water, and a parchment-lined tray. Keep wrappers covered with a damp towel so they don’t dry out.
Dry wrappers = heartbreak.
Fill and seal: Place 1 generous tablespoon of filling in the center of a wrapper. Wet the edge, fold into a half-moon, and pleat one side toward the center, pressing to seal.
No need for Michelin-level pleats—just make it airtight.
Heat the pan: Preheat a large nonstick skillet over medium heat. Add 1–1.5 tbsp oil and swirl to coat.
The pan should be hot but not smoking.
Pan-fry base: Arrange momos flat-side down, leaving a little space between them. Cook 2–3 minutes until the bottoms turn golden brown.
Steam to cook through: Carefully pour in 1/4 cup water (or cornstarch slurry if making a skirt).
Immediately cover and steam 5–6 minutes, reducing heat to medium-low. The slurry will form a lacy crust as water evaporates.
Finish crisping: Remove the lid and let any remaining moisture boil off.
Cook 1–2 more minutes to re-crisp the bottoms. Gently loosen with a spatula.
If you used a skirt, invert onto a plate for the “wow” moment.
Mix the sauce: Stir together soy sauce, vinegar/lemon, chili crisp, sugar/honey, and sesame seeds. Adjust acidity and heat to taste.
Serve hot: Plate with dipping sauce.
Add extra scallions or a squeeze of lime if you’re feeling fancy.

Storage Instructions

Uncooked momos: Freeze on a tray until solid, then store in a freezer bag up to 2 months. Cook from frozen; add 2–3 extra minutes to steaming time.
Cooked momos: Refrigerate in an airtight container up to 3 days.
Re-crisp in a skillet with a teaspoon of oil over medium heat for 3–4 minutes.
Sauce: Keeps 1 week in the fridge. Shake before serving.

Wholesome Benefits

Lean protein: Ground chicken packs protein while keeping fat moderate—great for satiety without the food coma.
Veg-loaded: Cabbage, carrot, and aromatics add fiber, micronutrients, and flavor without inflating calories.
Controlled oil: Pan-frying uses less oil than deep-frying, but you still get craveable crunch.
Balanced bite: Carbs from wrappers, protein from chicken, and fats from sesame oil create a satisfying, balanced snack or meal.

Nutrition Stats

Per momo (estimate, with chicken thigh and light oil):

Calories: 85–95
Protein: 5–6 g
Carbs: 8–10 g
Fat: 3–4 g
Sodium: 170–220 mg (depends on soy sauce and wrapper)

Numbers vary with wrapper size, oil absorption, and whether you use a cornstarch skirt.

If you’re tracking macros, weigh your wrappers and meat for precision—your spreadsheet will thank you.

Preventing Common Errors

Soggy bottoms: Too much water or heat too low. Keep the pan at medium and let moisture fully evaporate before uncovering.
Leaky dumplings: Under-sealed pleats are the villain.
Press the edges firmly and don’t overfill. If wrappers feel dry, use more water.
Rubbery wrappers: Oversteaming.
Stick to 5–6 minutes and avoid a roaring boil that beats up the dough.
Dry filling: Use thigh meat or add 1–2 tsp water or a splash of stock. Mixing until sticky helps it hold juices.
Burnt bases: Pan too hot or not enough oil.
Start at medium heat and check color at 2 minutes. You’re aiming for golden, not charred.

Optional Substitutions

Protein: Turkey or finely chopped shrimp work great.
For vegetarian, try crumbled firm tofu with mushrooms.
Gluten-free: Use gluten-free wrappers and tamari. Note: GF wrappers can be fragile—handle gently.
Low-sodium: Swap low-sodium soy and reduce added salt.
Boost flavor with ginger and vinegar.
Heat level: Replace chili flakes with black pepper for mild, or go nuclear with chili oil and a touch of Sichuan pepper.
Aromatics: Add cilantro or a dash of garam masala for a momo-chutney vibe, IMO a power move.

FAQ

Can I make the filling ahead of time?

Yes. Mix the filling up to 24 hours in advance and refrigerate.

The flavors meld and the texture improves slightly as the salt hydrates the veggies.

Do I have to use the cornstarch skirt?

Nope. It’s purely for that lacy, Instagram-ready crunch.

Without it, you’ll still get crisp bottoms and tender tops.

My wrappers are square—will they work?

Absolutely. Trim the corners to round or fold into triangles.

The geometry police will not show up.

Can I bake these instead?

You can, but the texture won’t match. If you must, brush with oil and bake at 425°F (220°C) for 12–15 minutes, then broil briefly to crisp.

Pan-fried still wins.

How do I know the chicken is cooked through?

Cut one open—the filling should be opaque and hot, with clear juices. If you use a thermometer, aim for 165°F (74°C) in the center.

What dipping sauces pair best?

Soy-vinegar-chili is classic.

You can also try tomato-chili achar, sweet chili sauce, or a yogurt-garlic dip if you want something cooling.

Bringing It All Together

These Crispy Pan-Fried Chicken Momos deliver that street-food crackle with home-cook control. The method is simple: sear, steam, re-crisp, devour.

Batch a few trays for the freezer, keep a bottle of chili crisp handy, and you’ve basically unlocked snack supremacy. FYI: once your friends taste these, “momo night” becomes a recurring calendar event—your place, obviously.