Taste at its Peak: Himalayan momo. Includes sesame sauce & chili sauce. Simple ingredients. Traditional spices. Cook thoroughly. Himalayan momo transcends the recognizable dumplings with its unique flavors and adaptability. Our authentic momo recipe comes directly from our two restaurants in the Chicago area made using natural chicken, simple ingredients and traditional spices, now you can enjoy the same momo at your home that we proudly serve at our restaurants.

Filling: Chicken, Onion, Ginger, Cilantro, Scallion, Corn Oil, Seasoning [Coriander, Cumin, Chili Red, Curry Powder, Cinnamon, Cardamom, Clove, Anise Seed, Fenugreek Leaves, Curry Leaves, Nutmeg, Mace, Turmeric, Black Pepper, Musk Melon, Mustard, Dried Garlic, Dried Onion, Cassia, Fennel, Asafetida, Black Salt, White Pepper, Paprika], Salt. Wrap: Wheat Flour, Malt Barley Flour, Water, Corn Starch, Salt. Sesame Sauce: Tomato, Sesame, Onion, Garlic, Ginger, Chili, Vegetable Oil, Seasoning, Salt. Chili Sauce: Tomato, Chill Garlic, Lemon, Vinegar, Salt, Spices.

Safe Handling Instructions: Keep refrigerated ot frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards) utensils and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

Pan Fry: Cover bottom of a nonstick pan with cooking oil. Add momos. Cook over medium heat until brown, about 5 minutes, turn momos often. Reduce heat to medium-low. Carefully add 1/2 cup water to pan. Cover and simmer for 7 minutes or until internal temperature is 165 degrees F. Steam: Bring the water to a boil in the steamer. Scatter the momos over a perforated pan leaving space among them. Place the pan in the steamer and cover it. Steam for 12 minutes. Airfry: Spray oil on the cooking surface in thear fryer to prevent sticking. Place desired amount of momos in the air fryer and start oven at 175 for 12 minutes. Product should be browned slightly and crispy. Brush with oil if desiring a more fried texture. Sauce Preparation: To thin sauce place sauce packets in hot water for at least 5 minutes. Sauce must be served at room temperature. Cooking Instructions: The internal temperature of the momos should reach 165 degrees F.

Keep frozen.

Best if used by date mentioned on package.