Location
A delicately sauteed mushroom filling in a translucent and soft wrap
Heating Instruction:
Steam
Add water to the steamer pot and bring to boil
Place the parchment paper on the steamer tray. oil glaze parchment paper and place the Momos.
Steam for 5 minutes, Remove the tray and cool before removing the Momos
Deep Fry
Heat oil in a pan. Place the Momos and reduce heat to medium. Fry for 3-4 minutes until brown and crisp.
Pan Fry
Lace oil on a non-stick pan.
Place the Momos and fry till the base is golden brown.
Pour half a cup of water, cover the pan, and steam.
After the water evaporates, open the pan and remove the Momos
| Total Fat | 3.2 g |
| Calories(Energy) | 144 kcal |
| Total Carbohydrate | 27.4 g |
| Total Sugars | 0.5 g |
| Protein | 1.4 g |
Mushroom and celery
INGREDIENTS:
Wrap: Flour mix (wheat starch, tapioca starch), water, hydrogenated vegetable oil & iodized salt.
Filling: Mushroom (57%), onion, refined sunflower oil, celery, garlic, spring onion, green chilli, green capsicum, iodized salt, vegetable sauce & yeast extract.
Sauce: Water, red chilli, ginger, sunflower oil, salt, green chilli, garlic, sugar, modified starch, soy sauce, preservative (INS 260), paprika extract, celery, black pepper.
