You may be able to buy momo wrappers (gyoza or similar dumpling wrappers should also be suitable) or you can make your own. The dough can be made by mixing 140g of plain or pasta flour, quarter of a teaspoon of salt and 70mL of almost boiling water. Stir in (taking care not to burn/scald yourself) and when cool enough, knead. Cut the wrappers into approximately 10g pieces and roll out thin (7 or 8cm diameter). Making your own wrappers adds about an extra 30 minutes to the preparation time.
Serve with a chilli and peanut dipping sauce, a tomato chutney or whatever you prefer.
Popular alternative or additional fillings include: tofu, mushrooms, spring onions (scallions), bean sprouts, chilli and coriander (cilantro).
If you're ever in Innsbruck, Austria, it's worth a visit to Himal to try theirs.
|Per 100g||Serving (409g)|
|of which saturates||0.18g||0.74g|
|of which sugars||3.3g||13.7g|
Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.