Cooking Instructions

MoMo are not only a traditional Tibetan food, they are symbols of festivities and celebrations - weddings, family gatherings and the Tibetan New Year. 

MoMo can be steamed, pan-fried or added to a soup. Some know them as dumplings, perogies, gyoza or dim sum and you may see them in many different shapes, sizes and designs. Their taste and flavour also differs depending on the origins of the maker and the country they are made in. 

Cooking Instructions: 

* Pan-fried Steaming: Add a splash of oil in a non-stick pan on medium heat. Add frozen momos and leave uncovered for 1 minute. Add a splash of water (approximately 1oz), cover with a lid and cook 10-12 minutes on medium-low. Add more water as needed. 

* Steaming: Fill a pot halfway with water. Apply some oil to your steamer. Cook frozen momos on high heat and steam for 10-12 minutes. 

* Soup: Make a broth with onions, garlic, ginger and any other ingredients you desire. Add frozen momos and cook for 10-12 minutes.