4 Serves
65 Mins
Finely chop the onion and garlic using a chefs knife on a cutting board.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
222 µg / 400 µgCalcium
131 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
272 mg / 4,700 mgSodium
1723 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
144 gAlcohol
0 g
In a mixing bowl, combine the filling ingredients with the chopped onion, garlic, salt, and black pepper.
Place a small spoonful of filling into each momo wrapper and fold the edges to seal the dumpling.
Heat a small amount of vegetable oil in a frying pan over medium heat to lightly coat the base of the steamer or pan if pan-frying.
Steam the momos in a bamboo steamer or cook them in the pan until the dough is translucent and the filling is cooked through.
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