Eat Momos
& Create Memories
PRODUCT
Description of MOMO and How we make it?
Momo was initially a Newari food in the Katmandu valley. It was later introduced to Tibet, China and as far away as Japan by a Nepalese princess who was married to a Tibetan king in the late fifteenth century.
Momos are made with a simple flour and water dough that is rolled into thin circles. A mixture of either ground meats,or vegetables and native spices are used as filling. The dough is then pinched together in either a round pocket or a half moon shape. And then it is steamed to perfection.
You will enjoy that momos with traditional sauces including tomato-based, sesame-based and/or peanut-based.
Momos can be cooked in various ways- but are most commonly including baking, boiling, frying, simmering or steaming and are found in mostly in Nepalese, Chinese, Japanese, Korean and tibetan cuisines. Momo are mostly steamed.
COOKING INSTRUCTION
Steamed
Bring water to a rolling boil. Line the steamer with oil or spray. Place momo on steamer, cover, and steam for 12 minutes.
Pan-Fried
Heat … tbsp oil in a pan over medium-high heat and place the dumplings in the pan. Add enough water to cover dumpling halfway up and cover and cook for 7 minutes. Remove the cover and serve the dumplings hot with the sauce.
Air fry
Heat the over to 375 F. Spray oil on the cooking surface in the air fryer to prevent sticking. Place the momos on the air fryer and cook it for 8 minutes. Serve hot with the sauce.