Steam-frying

If you don’t own a steamer, this is a great option. Basically you fry your momos until they are crisp and golden underneath, then cover the pan so they steam and cook through. To do this, place a large non-stick frying pan (not a wok) over a high heat and drizzle in 2 tablespoons of cooking oil, making sure the oil completely covers the base of the pan. Gently place the momos in the pan, fitting as many as possible, while leaving a little gap between each momo. Tilt the pan if the oil seems to be favouring one side of it. Let the momos fry for 1–2 minutes, then gently pour in about 100 ml (3½ fl oz) of boiling water and place a lid on the pan or cover with foil. Leave to cook for 8–9 minutes, turning the heat down low once the water has evaporated – this will take a couple of minutes. You may need to check in on the momos towards the end of the cooking time, just to make sure they are not starting to stick to one another–if so, carefully separate them using a spatula. When the momos are done, gently prise them out of the pan with your spatula.