Three ways to cook them

The way momos are meant to be eaten in the Himalayas.

1. Bring water to a boil under your steamer setup. A bamboo steamer is recommended.
2. So the momos don’t stick, set them on parchment paper inside the steamer. Cabbage leaves or carrot slices work just as well.
3. Steam for 12 minutes.

Crisp golden bottoms, steamed tops. Our customers' favorite.

1. Coat a non-stick pan (it must be non-stick!) with 1 tbsp of olive or avocado oil and heat on high until shimmering, 2–3 minutes.
2. Add frozen momos seam side up so the bottoms sit snugly on the pan — watch for splatter — then add water until it reaches a third of the way up their sides.
3. Turn the heat to medium, cover with a lid or aluminum foil, and cook until you hear the oil crackling.
4. Remove the lid, turn the heat to low, and take them off once the bottoms are golden brown.

The fastest route from freezer to bowl.

1. Bring a large pot of water to a boil.
2. Plop the momos into the water and stir gently and continuously with a chopstick or spoon for the first 30 seconds.
3. Boil for 10–12 minutes, then lift them out with a slotted spoon.