Vegetable Momos

VEGETABLE MOMOS

**PLEASE KEEP FROZEN UNTIL READY TO COOK** 

PAN-SEAR

• Heat pan on high heat.
• Add 2-3 oz of water to the pan to coat the bottom of the pan.
• Add the frozen vegetable momos cover and cook until most of the water is absorbed.
• Reduce heat and add ½ oz of corn oil, cover and let simmer 3-4 minutes until golden brown – turning once to brown two sides.

Deep Fry

• Pre-heat oil to 350 °C.
• Place frozen vegetable momos in oil for 2-3 minutes or until golden brown.
• Drain on paper towels.

Steam

• Lightly coat/ spray some oil on a metal steam rack, line the rack with parchment paper (optional) or if you have a bamboo steamer that is best.
• Place in a pot of boiling water, but do not submerge the rack or steamer.
• Take the frozen vegetable momos and steam for 12-14 minutes.

Soup

• Place frozen vegetable momos in boiling water.
• Cook for 3 minutes on high heat and then immediately reduce heat to medium for 2 minutes more
• You can now add this to your favorite soup base with garnishes and serve

 

**Cook all Vegetable Momos to an internal temperature of 78°C **

Enjoy immediately!

Well, enjoyed with our Chef El’s Signature Chilli Oil.