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Mildly spiced minced chicken and fresh greens enclosed in a soft, succulent dough wrap, ready to steam or fry. A traditional Tibetan delicacy.
Pan Fried –
- Remove momos from the pack
- Preheat a pan with 1 tsp oil.
- Once hot, place the momos on the pan and sear one side for 2 minutes.
- Add ¼ cup of water to the pan and immediately cover with a lid.
- Keep covered until the water fully evaporates.
- Pan seared momos are ready to be served.
Steam -
- Preheat the steamer until water is boiling.
- Coat the steamer with some oil / use butter paper to prevent the momos from sticking to the
steamer.
- Steam until the wrap becomes translucent (between 10 – 15 mins depending on the size of the
steamer)
- Remove from the steamer and serve hot.
Caution: Over-steaming will result in the Momo casing becoming detached.
|
Total Fat |
5.86 g |
|
Calories (Energy) |
180 kcal |
|
Total Carbohydrate |
23.1 g |
|
Total Sugars |
0.94 g |
|
Protein |
8.79 g |
Wheat, Soya, Sesame Seed and Oyster Sauce
Wrap: Flour Mix (Refined Wheat Flour, Wheat Starch, Modified Starch), Salt, Water & Sunflower Oil.
Filling: Chicken (37%), Chinese Cabbage, Onion, Soya, Spring Onion, Garlic, Green Chilli, Soya Sauce, Sesame Oil, Ginger, Salt, Thickener (INS1420), Oyster Sauce, Flavour Enhancer (INS635), Sugar and Black Pepper.
Sauce: Sugar, Chilli Puree, Garlic Puree, Acetic Acid (INS260), Spices and Condiments Extract, Emulsifying and Stabilizing Agents (INS1422, INS415)
