Satisfy your cravings with this quick and easy Chili Momo recipe—juicy dumplings tossed in a sweet, spicy, and tangy sauce, loaded with lots of veggies and bold flavors.
Table of Contents
Jump to:
- Spicy Saucy Rebel
- Spicy Foods Alert!!
- Satisfying a Craving...Quickly
- The Himalayan Spirit
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment
- Kitchen Must-Haves Reviews
- Substitutions
- Variations
- Storage and Reheating
- 5 Cooking Tips
- Frequently Asked Questions
- Spicy Recipes
- Asian Recipes
- 📖 Recipe
- Subscribe to the YouTube Channel
- Have a Comment or Question?
Spicy Saucy Rebel
Let’s talk about Chili Momo—basically, the spicy, saucy rebel of the dumpling world. If you’ve ever wandered the streets of Nepal, Tibet, or Northern India (or, let’s be real, binge-watched a travel food show), you’ve probably seen Nepalese Chili Momos sizzling away in a big ol’ pan.
Traditionally, these are soft, pillowy steamed momos—dumplings filled with anything from chicken mince to veggies—smothered in a fiery, flavorful sauce that hits you with spice, sweetness, and just enough tang to keep things interesting. Think of it as the ultimate comfort food with a spicy plot twist.
Spicy Foods Alert!!
Imagine biting into a dumpling that’s golden brown, coated in a glossy sauce, and packed with layers of flavor. First, you get a hint of sweetness from brown sugar and tomato ketchup, followed by a zingy punch of garlic and ginger. Then comes the slow heat from garlic chili sauce, green chilies, and crushed red pepper flakes.
The sautéed onion and green bell pepper keep things crunchy, balancing the whole thing out. Basically, it’s a rollercoaster of sweet, spicy, tangy, and crunchy—aka a cook’s dream dish to impress everyone without breaking a sweat.
Satisfying a Craving...Quickly
So, I’ll be honest—I’ve been craving Chili Momo for weeks. But here’s the thing: I didn’t have time to hand-fold fancy dumplings or whip up a batch of chicken momos from scratch. Quick foodie hack? I grabbed a bag of Trader Joe’s Chicken Gyoza Potstickers because a dumpling's a dumpling when you're hungry.
Fun fact: "Momo" simply means dumpling in Tibet and Nepal. Whether they’re filled with chicken breasts, veggies, or pork, momos are all about the juicy filling wrapped in a soft dumpling wrapper, usually cooked on a steamer plate until perfect. And today, we’re making them fiery and saucy!
Looking for Authentic Tibetan and Nepalese recipes? Then you definitely have to check these out: Pabs Kitchen (Nepal), Junifoods (Nepal), Yowangdu Experience Tibet (Tibet), and Simply Tibetan (Tibet).
The Himalayan Spirit
Let’s geek out on where Chili Momos come from. These spicy dumplings have their roots in Nepal, but their story is a melting pot of culinary influences. The basic momo likely originated from the Chinese potsticker (hello, familiar?), which migrated through Tibet and Nepal thanks to trade routes and cultural exchanges.
Potstickers are pan-fried on one side, whereas gyoza (the Japanese version) tends to be thinner and more garlicky. Momos, however, are thicker and often steamed or fried before being tossed in sauces. Check out this interesting Reddit thread discussion on the whole thing: Are "momo" dumplings Tibetan?
What countries are part of the Himalayan region? If you ever go to a Himalayan Restaurant, you might run into cuisine with a combination of India, Nepal, China (Tibet), Bhutan, and Pakistan. Sigh. After visiting Tibet Travel Agency, I wanted to go so badly, and now it's on my list!
And that sauce? Oh boy—it’s a mashup of flavors:
- Chili garlic sauce and red chili sauce = Chinese influence.
- Hoisin sauce and soy sauce = savory umami goodness, straight from Chinese food staples.
- Green chili, jalapeños, and those Indian spices? Yep, bringing the South Asian heat.
- Even a little nod to Indo-Chinese cuisine with ingredients like schezwan sauce (though we used natural ingredients here).
What spices are typically used in Himalayan Cuisine? Turmeric, Cumin, Coriander, Timur (Sichuan Peppercorn), Fenugreek Seeds, Mustard Seeds, Asafoetida (Hing), Ginger, Garlic, Green Chilies, Bayleaves, Cinnamon, Cardamon, and Cloves.
Typically, you’d serve Chili Momos with a side of momo chutney or a spicy chili chutney—think of it as a hot dipping sauce made with tomatoes, garlic, and chilies. But, no worries if you don’t have time to make one.
This recipe’s saucy coating acts as its own built-in chutney. It's like having the best of both worlds without dirtying extra dishes! You could also turn it into a light momo soup by adding a splash of chicken stock if you’re feeling extra cozy.
Explore More Recipes:
- Creamy Spicy Sweet Potato Chicken and Dumplings (Fluffy Biscuit Dumplings)
- Potsticker Pinwheel
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free (Corn Bread Dumplings)
- Spicy Red Bean Stew with Dumplings and Smoked Turkey (Dense Dough Dumplings)
- Simple Spicy Garlic Chili Sauce Chicken Pasta
Ingredients with Steps
To make these irresistible Chili Momos, start by heating a nonstick pan over medium-high heat, adding avocado oil, and sautéing diced bell peppers, onions, sliced jalapeños, and garlic until they soften and develop golden brown edges while staying slightly crunchy.
Set the veggies aside in a warm spot and quickly whisk together the sauce ingredients—soy sauce, brown sugar, crushed red pepper flakes, grated ginger, garlic chili sauce, ketchup, hoisin sauce, and chicken broth—in a small bowl. In the same pan, heat a bit more oil, arrange the dumplings in a pinwheel, and top them with the sautéed veggies and sauce.
Cover with a tight lid, lower the heat just under medium, and let everything steam and simmer until the dumplings are browned and the sauce thickens about 7 to 10 minutes.
Finish by garnishing with fresh chopped scallions (aka green onion) or cilantro, and serve the Chili Momos hot, straight from the pan, or plated up, and enjoy these flavorful Chili Momos-style dumplings! Yes! I technically said dumpling twice! lol
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
Dumplings
- Momo – Dumplings popular in Nepal, Tibet, and India, usually steamed or fried and filled with meat or veggies.
- Potsticker – Chinese pan-fried dumpling, crispy on the bottom and soft on top.
- Gyoza – Japanese dumpling similar to potstickers but thinner, often with a garlicky filling.
Rest of Ingredients
- Avocado Oil – Heart-healthy oil with a high smoke point, perfect for frying or sautéing.
- Hoisin Sauce – Thick, sweet-savory Chinese sauce made from soybeans, garlic, and spices.
- Garlic Chili Sauce – Spicy sauce made with crushed red chilies and garlic, commonly used in Asian dishes.
- Scallions – Also called spring onions; add a fresh, mild onion flavor and are used as a garnish.
- Crushed Red Pepper Flakes – Dried, crushed chili peppers used to bring heat to dishes.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Heat a nonstick pan over medium-high heat and oil. Let the oil shimmer before adding veggies to prevent sticking and ensure even cooking.
Remove the sautéed vegetables and set them aside in a warm place and add the dumplings in the shape of a pinwheel.
At this point, you do not want to shake the pan.
In a small bowl, whisk together the ingredients for the sauce. Taste the sauce and adjust sweetness or spice before adding to the pan—you control the heat level
Cover the pan with a tight-fitting lid and reduce heat, letting the dumplings steam and brown while the sauce thickens.
Check occasionally to ensure the sauce isn’t burning—if it thickens too fast, add a splash of broth.
Remove from heat and garnish with chopped scallions or fresh cilantro leaves. Always garnish just before serving for the freshest flavor and bright pop of color.
Equipment
- Non-stick Pan: Used to fry the dumplings until golden brown and sauté the veggies and sauce without sticking. If you do not have a non-stick pan, try using a well-seasoned cast iron skillet or stainless steel pan. It works just as well—just be sure to use enough oil to prevent sticking.
- Spatula or Wooden Spoon: Used to toss and sauté the vegetables, removing them from the pan. You can also use tongs for better control, especially when removing the dumplings.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Rating: ⭐️⭐️⭐️⭐️⭐️
Purchased: 2023
My Review: I’ve trusted All-Clad’s American-made stainless steel pans for as long as I’ve worked professionally—over a decade now—and they’ve never let me down. The D3 3-Ply Stainless Steel Nonstick Fry Pan is no exception; it heats evenly, handles like a dream, and holds up beautifully whether I’m cooking at home or in a pro kitchen. It’s induction, oven, and even broiler safe up to 500°F, which makes it super versatile. Many chefs I know swear by All-Clad too, and the price point is usually reasonable for the quality you’re getting. If you’re looking for a solid pan that’ll last you years, this one’s a no-brainer.
My Rating: ⭐⭐⭐⭐⭐
My Review: I've currently switched to the ThermoWorks Hi-Temp Silicone Spatula, and it's been great. The fact that it's all silicone makes it easy just to throw it in the dishwasher and ensures that it will last a long time. It is well made, and the tip is super thin, which is great for scraping; at first, I was afraid it would crack, however it has not yet. Just be careful with it around blades. I made this mistake and have a little snip on mine, but it has not cracked around it. So it's still holding well.
Substitutions
Dairy-Free
- Yah! This spicy dumpling recipe is already dairy-free.
Gluten-Free
- Dumplings - Use gluten-free dumpling wrappers or store-bought gluten-free dumplings (many rice-based options are available).
- Soy Sauce - Replace soy sauce with tamari or coconut aminos.
- Hoison Sauce - Double-check that your hoisin sauce and garlic chili sauce are labeled gluten-free (some brands contain wheat).
Vegetarian
- Dumplings - Use vegetable-filled dumplings or tofu-based momos.
Convenience
- Dumplings (Momos) – Use frozen potstickers, gyoza, or wontons from your freezer section.
- Avocado oil – Swap with vegetable oil, canola oil, or olive oil.
- Hoisin sauce – Sub with a mix of plain BBQ sauce + a splash of soy sauce + a dash of sugar.
- Soy sauce – Use Worcestershire sauce (for savory flavor) or teriyaki sauce in a pinch.
- Garlic chili sauce – Replace with sriracha + minced garlic or hot sauce + garlic powder.
- Brown sugar – Swap with white sugar + a drizzle of molasses or honey.
- Grated ginger – Sub with ground ginger (use ¼ teaspoon per 1 teaspoon fresh) or even ginger paste.
- Scallions (spring onions) – Use chopped red onion, yellow onion tops, or chives.
- Jalapeños – Use pickled jalapeños, canned green chilies, or a few dashes of hot sauce.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Traditional Momos: Try making your own traditional momos at home with a simple chicken mince or veggie filling, or grab pre-made steamed momos from your local Asian market for an authentic touch.
- Fried Dumplings: For extra crunch, pan-fry or deep-fry the dumplings until golden brown before tossing them in the sauce.
- Veggie-Packed: Load up your sauce with extra diced veggies like shredded carrots, cabbage, or mushrooms for even more texture and flavor.
- Saucier Version: Add a splash of chicken stock or water to make the sauce thinner and turn it into a chili momo stir-fry bowl.
Looking for authentic Chili Momo Recipes? Check out Unbeet Anisha, Yummy Tummy Aarthi, and Spoon Bun.
Storage and Reheating
- Refrigerating: To store your Chili Momos in the refrigerator, let them cool completely first. Then, transfer them to an airtight container and keep them in the fridge for up to 3 days.
- For best results, store the dumplings coated in the sauce to maintain their flavor, but if you prefer to keep them crisp, you can store the sauce separately and toss them together when reheating.
- Freezing: If you’d like to freeze the Chili Momos, arrange the cooled dumplings in a single layer on a baking sheet and freeze them until solid—about an hour. Once frozen, move them to a freezer-safe bag or container, label them, and store them for up to 2 months.
- Reheating: When it’s time to reheat, you’ve got options.
- Stovetop: On the stovetop, simply add a splash of water or chicken stock to a pan, cover, and heat the dumplings and sauce over medium-low heat until they’re warmed through.
- Microwave: For a quicker method, microwave the momos in a microwave-safe dish, loosely covered, heating in 30-second bursts and stirring occasionally.
- Oven: You can also reheat them in the oven: preheat to 350°F, spread the dumplings on a baking sheet, and bake for about 10 minutes. Reheat the sauce separately on the stove or in the microwave, then toss it together. For a final touch, sprinkle fresh chopped scallions after reheating to bring back that fresh crunch!
5 Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Don’t Overcrowd the Pan: Whether frying or sautéing, give your dumplings and veggies space in the pan so they crisp up nicely instead of steaming.
- Keep the Heat at Medium: Sauté your onions, bell peppers, and garlic on medium heat to avoid burning while preserving that satisfying crunch.
- Taste and Adjust the Sauce: The balance of sweetness, saltiness, and spice is key—add more soy sauce, brown sugar, or chili sauce as needed to suit your palate.
- Coat Gently: When combining the dumplings with the sauce, use a spatula or tongs to gently coat them without tearing the dumpling wrappers. I usually use a small silicone spoon.
- Add Scallions Last: Always sprinkle fresh scallions at the end, right before serving, to keep their bright color and fresh flavor intact.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Yes! Just like this recipe (the way I do it), store-bought dumplings like potstickers, gyoza, or even wontons work perfectly for this recipe.
Momos are thicker Himalayan-style dumplings often steamed or fried, potstickers are Chinese dumplings pan-fried until crispy, and gyoza are the Japanese version, typically thinner with a garlicky flavor. Any of these can be used in this recipe based on what you have on hand!
Absolutely! Just swap the dumplings for veggie-filled or tofu-based versions, and check that your sauces (like hoisin and soy) are vegan-friendly.
It has a nice kick thanks to garlic chili sauce, jalapeños, and crushed red pepper flakes, but you can adjust the spice level easily by reducing or omitting the hot ingredients.
Yes, let them cool completely, freeze the dumplings in a single layer, and then transfer them to a freezer-safe container. Freeze the sauce separately, and reheat both when ready to enjoy!
Spicy Recipes
Looking for other spicy recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Homemade Cholula Green Chili Sour Cream Sauce
- Homemade Pico de Gallo | Fresh Salsa in 10 Minutes
Asian Recipes
Looking for other Asian-inspired recipes like this? Try these:
- Celebrate AAPI Heritage Month with These Top Asian-Inspired Recipes
- How to Make Multigrain Rice | Purple Rice Recipe
- Lemongrass Marinated Grilled Chicken Spring Rolls
- Easy Sheet Pan Spicy Miso Salmon Rice Bowl
📖 Recipe
Quick Spicy Potstickers | Chili Momo Tibetan Style
Ingredients
- 2 tablespoons avocado oil
- 1 large bell pepper large diced
- 1 large onion larged diced
- 4 garlic cloves sliced thinly
- 1 jalapeño sliced; seeds/pith removed for less heat
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoons garlic chili sauce adjust to heat level preference
- 2 tablespoons ketchup
- 1 tablespoons hoisin sauce
- 1 teaspoon grated ginger
- 1 teaspoon crushed red pepper flakes optional for added heat
- ¼ cup low-sodium chicken broth
- 14 dumplings store-bought, frozen, or homemade
- Cilantro leaves or chopped 2 scallions for garnish
Equipment
- Silicone Spatula wooden spoons or tongs
Instructions
- Sauté Vegetables: Heat a nonstick frying pan on medium-high heat. Then, add 1 tablespoon of avocado oil. Once hot, add the diced bell peppers, onions, and sliced jalapenos and garlic. Sauté for 2-3 minutes or until they soften with golden brown edges but still retain a slight crunch. Next, remove the vegetables and set them aside in a warm place. While the vegetables are frying, make the sauce.
- Make the Sauce:Combine the soy sauce, brown sugar, crushed red pepper flakes, grated ginger, garlic chili sauce, ketchup, hoisin sauce, and chicken broth in a small bowl.
- Prepare the Dumplings:Heat 1 tablespoon of avocado oil in the same pan over medium heat and arrange the dumplings as a pinwheel. Pour the sauteed vegetables over the dumplings. Then, cover the dumplings with the sauce.
- Adjust Heat:Cover with a tight lid and reduce the heat to slightly under medium, allowing the dumpling to steam and brown and the sauce to thicken while preventing burning. The Chili Momos are usually done in 7 to 10 minutes.
- Garnish and Serve:Remove from heat and garnish with chopped scallions or fresh cilantro leaves. Serve hot straight from the pan or transfer onto a plate.
Nutrition
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy—as a trained chef, former teacher and technician—she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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