Pan Fried Chicken Dumplings

Servings 50 dumplings
Author Emily Weeks, RDN, LD


  • 1 lb ground chicken use thigh if possible
  • 1/2 cup finely chopped red radish or cabbage
  • 1 bunch green onions finely chopped
  • 1 small onion finely chopped
  • 3 Tbsp finely minced garlic
  • 2 Tbsp finely minced ginger
  • 3 Tbsp ground cumin
  • 2 Tbsp ground coriander
  • 1 tsp cinnamon powder
  • 2 tsp red chili powder you can use as little or more per taste
  • 1 heaping Tbsp salt
  • 2 Tbsp ghee may use oil or butter
  • 1/2 cup warm water start with 1/2 cup and add more as needed
  • 45-55 dumpling wrappers

for pan frying:

  • 4 Tbsp oil such as canola or grapeseed oil
  • 1/4 cup water per 10 dumplings


  1. In a medium bowl, combine ground chicken with finely chopped radish or cabbage, green onions, onions, garlic, ginger, ghee, spices, salt.
  2. Slowly mix in and add water to help mix the ingredients. You don't want mo:mo mix to be too watery.
  3. Let it rest for few minutes or longer.
  4. Take about 1 teaspoon of mo:mo filling and place it on a dumpling wrapper and fold them to your desired shape.

  5. Heat a medium frying pan with about 2 tablespoon oil. Arrange dumplings 8-10 at a time and pan fry it until the bottom is golden brown.
  6. Add 1/4 cup water and cover the pan with a lid.
  7. Allow it to cook for 6-8 minutes, until all the water evaporates.
  8. Enjoy it hot with chili oil or other sauce of your choice.