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Spicy Schezwan Momos (Dumplings)

Steamed momos in a Schezwan sauce gravy, giving a spice kick to your usual dumplings. This is so delicious!

I really wanted to make this at home after ordering a Schezwan momos plate from a restaurant in Dubai. Turns out, it is actually super simple to make and you can indulge in no time.

The momos I made had a homemade chicken filling, but that will be a recipe for another day. Today, I’m sharing the recipe for the Schezwan sauce gravy in which you can add any stuffed dumplings of your choice. While I have used steamed, you can use fried dumplings in it as well.

Find my recipe video on Instagram!

What are Momos?

If you are hearing the term ‘Momos’ for the first time, well, you may not be alone. This dish originated in Tibet and Nepal, it is a type of dumpling which has in recent years gained immense popularity in India and other South Asian countries.

It may not be as common worldwide, but it definitely is gaining popularity. In India, you will find streets filled with stalls that sell momos in different gravies and stuffings. It’s a much loved street food, enjoyed by people of all ages. Momos in general have south asian spices and is served with a red chutney.

In this momo recipe, we are pairing the dumplings with a Schezwan gravy. Schezwan sauce is basically an Indo-Chinese condiment made with Sichuan pepper, red chillies, garlic, soya sauce and vinegar. It has a distinct flavour and you can use a store bought version of it or make it at home.

Schezwan Dumplings

If you like this recipe, you will also enjoy Baby corn manchurian and Honey Garlic cauliflower.

This Indo-Chinese recipe is worth giving a try. If you love spicy food in general, you are sure to enjoy this variation of momos with Schezwan gravy. Make it fresh and eat it while it’s hot!

RECIPE for Schezwan Momos:

Spicy Schezwan Momos

Recipe by Aysha SaihaCourse: Appetizer, DinnerDifficulty: Easy


Prep time


Total time




  • 2 Tbsp vegetable oil

  • 1 small chopped onion

  • 2 cloves garlic, chopped/minced

  • Pinch of salt

  • 2 heaped Tbsp Shezwan sauce

  • 1 Tsp Tomato ketchup

  • Cornflour slurry (2 Tsp corn flour + 3/4 cup water)

  • 1 Tsp soya sauce

  • 10-12 pcs steamed or fried momos/ dumplings

  • Topping options: sesame seeds, chopped spring onions/scallions


  • In a fry pan, add in vegetable oil on medium heat. Once the oil slightly heats up, stir in chopped onion and garlic. Let it sauté for a few minutes and then add in salt and cover with lid.
  • Once the onion gets translucent in colour and softens quite a bit, add in Shezwan sauce and ketchup. Stir and add in your corn-flour slurry, if the mixture gets too dry, then add extra water, as preferred. Mix in soya sauce.
  • Add in your cooked momos/dumplings. Remove from heat. Transfer to a serving plate, garnish and enjoy!

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