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Finely chopped fresh vegetables and a pinch of spice 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 – 15mins 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 |
2.85 g |
|
Calories(Energy) |
173 kcal |
|
Total Carbohydrate |
32.3 g |
|
Total Sugars |
2.20 g |
|
Protein |
4.53 g |
Wheat, Soya, Sesame Seed, Celery and Mushroom
Wrap: Flour Mix (Wheat Starch, Tapioca Starch, Hydrogenated Vegetable Oil, Salt & Water)
Filling: Vegetables(86%),[Chinese Cabbage, Onion, Carrot, Spring Onion],Rice Flakes, Sunflower Oil, Sesame Oil, Garlic, Green Chilli, Ginger, Soya sauce, Thickener(INS1420), Vegetable Sauce, Salt, 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)
