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The art of cooking

Frozen Momos
Choose your preferred Momo cooking method below. (English)


Method 1: Steaming

  1. Fill your pan or pot enough water and bring to a boil.

  2. Lightly oil the steaming vessel to avoid sticking. (For bamboo steamer, use baking paper and poke a few holes on the paper to let the steam through.)

  3. Place frozen Momos (dumpling) with flat side into the lightly oiled steamer vessel and leave a gap of about 1 cm between Momos.

  4. Place the steaming vessel filled with Momos over the boiling water pot, cover the lid properly and leave the heat on high.

  5. Depending on heat, steam 15 – 20 minutes until it looks plump and puffed.

Tip: Add some bouillon to the boiling water in the pot and enjoy the bouillon soup with the Momos.


Method 2: Steam-frying

  1. Put 2 – 3 tablespoons of oil in a non-stick frying pan and heat.

  2. Now reduce the heat to half. Place the Momos with the flat side in the frying pan and fry for 2-3 minutes until crispy.

  3. Then add water to cover half the height of the Momos into the frying pan and close the lid.

  4. Steam until the water totally evaporates.

  5. Remove the lid and continue cooking until the dumpling bases are golden and crispy.

Tip: Serve it with our house-made hot sauce mixed with Soya sauce. Add more Soya sauce if our house-made hot sauce is too hot.


Method 3: Boiling

  1. Fill enough water in a large saucepan and bring it a boil.

  2. Add frozen Momos into the boiling water and lower the heat to half. Stir periodically to avoid sticking.

  3. Cook the Momos for about 10 minutes until tender and cooked.

  4. Drain the water or use straining spoon to serve the Momos.

Tip: Cook the Momos with mild bouillon and serve it as Momo Soup.

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