Quick Spicy Potstickers | Chili Momo Tibetan Style

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
• Substitutions
• Variations
• Equipment
• Storage and Reheating
• 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 novice 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!

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.

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).

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 used as 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.

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.

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 saute the vegetable sn, removing the from the pan. You can also use tongs for better control, especially when removing the dumplings.

Kitchen Must Haves - Find other tools I use here.

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!

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.  

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

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.

Spicy Recipes

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Asian Recipes

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