KEY INGREDIENTS
Refined Flour, Salt, Refined Flour, Chicken Mince, Spring Onions, Onions, Green Chilies, Coriander Leaves, Ginger, Garlic, Chicken Aromat, Soya Sauce, Vinegar, Herbs & Spices.
Tibetan Chicken Momo
1 kg/pack
21-23 gm/pc
48 pc/pack
Shelf Life 22m
RE-HEATING GUIDELINES
Do Not Thaw.
Pre-heat the steamer.
Brush oil on the steamer pans.
Place the frozen momos on the steamer pan
Brush some oil on the momos.
Steam for 10-12 minutes.
Serve hot with the dips.
CRITICAL CHECK POINTS
Do not let the Momo thaw at any given time as the sheets will melt and stick to each other in the pack
Myints Momo are par cooked up to 70-80%. Final cooking for 10 – 12 Minutes are important so to get the desired doneness.
No Fillers or Soya is used in Myints Momo and NO DALDA is used instead we have used Butter in the filling.
