Schezwan momos are what happens when Tibetan momos meet Indian-Chinese cooking. The result is one of the most beloved street foods in India — steamed chicken momos tossed in a fiery, garlicky, slightly sweet schezwan sauce that coats every bite. Here's the authentic recipe.
What "schezwan" really means in India
The "schezwan" of Indian-Chinese cooking isn't the same as Sichuan cuisine in China. Indian schezwan is a thicker, sweeter, more garlic-heavy sauce developed by Hakka Chinese immigrants in Kolkata in the 1950s. It's now its own distinct cuisine — spicy, intensely garlicky, deeply addictive.
The chicken momo filling
- 1 lb (450g) ground chicken (thigh meat is best)
- 1 cup cabbage, very finely chopped, salted, drained
- ½ cup spring onions (both whites and greens)
- 1 medium onion, finely chopped
- 8 cloves garlic, finely minced
- 2 tablespoons fresh ginger, grated
- 2 green chilies, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon sugar
Mix everything in a bowl. Don't overmix — just enough to combine evenly. The Indian style allows a slightly looser filling than Chinese dumplings.
The momo wrapper
You can use store-bought dumpling wrappers (round, about 90mm) or make your own:
- 2 cups (250g) maida / all-purpose flour
- ¾ cup warm water
- 1 tablespoon oil
- ½ teaspoon salt
Mix and knead 5 minutes. Rest 30 minutes. Roll thin, cut into 90mm rounds. A STAMPLING™ stamp works for half-moon style.
Wrapping and steaming
Place 1 heaping teaspoon of filling in the center of each wrapper. Pleat the edges up and around, twisting the top closed (traditional pouch shape). Or fold in half for half-moon shape.
Line a bamboo steamer with parchment paper or cabbage leaves (lightly oiled). Place momos with space between them. Steam over rapidly boiling water for 12–15 minutes.
The schezwan sauce (the star of the dish)
This is what transforms regular steamed momos into the schezwan version. Make extra — you'll want it on everything.
- 15 dried red chilies (mix of Kashmiri for color, Guntur for heat)
- 1 head of garlic (about 15 cloves), minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoons tomato ketchup (a controversial but essential Indo-Chinese touch)
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- ½ cup water
Method:
- Soak the dried chilies in hot water for 20 minutes. Drain. Blend into a coarse paste with a splash of water.
- Heat oil in a wok over medium heat. Add minced garlic and ginger. Stir-fry 1 minute until fragrant but not browned.
- Add the chili paste. Cook 3–4 minutes, stirring constantly, until the oil separates from the paste.
- Add soy sauce, vinegar, ketchup, sugar, salt, and water. Simmer 5 minutes until thickened.
- Taste and adjust — should be hot, garlicky, slightly sweet-sour.
Cool and store in a jar in the fridge — it keeps for 3 weeks.
Assembling schezwan momos
Once your momos are steamed and your schezwan sauce is ready:
- Heat 1 tablespoon oil in a wok over high heat.
- Add 2 chopped spring onions (whites only). Stir-fry 30 seconds.
- Add 3–4 tablespoons of schezwan sauce to the wok. Heat through.
- Add 12–15 hot steamed momos. Toss gently to coat each one.
- Garnish with chopped spring onion greens and a squeeze of lemon.
Variations
Chilli garlic momos: Same technique with a simpler chili-garlic sauce (no ketchup, less sweet).
Veg schezwan momos: Use the vegetable filling from our Indian veg momos recipe.
Tandoori momos: Marinate steamed momos in tandoori spices and yogurt, then grill or pan-fry.
Make-ahead and freezing
Both the steamed momos and the schezwan sauce can be made ahead. Momos freeze for 2 months — see our freezing guide. Schezwan sauce keeps in the fridge for 3 weeks.
More momo recipes
For the traditional Tibetan style with achar, see our authentic momo recipe. For the street-food style with red chutney, see our Indian veg momos with red chutney.
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