Hello everyone.
I am a foodie who loves eating momos, but going out every now and then and having momos at stall seems abit frustrating to me. I tried making momos at home. Making momos takes a lot of patience and practice. I have probably tried making steam momos, frozen momos, cheese momos but failed as the outer layer of the momos was too thick and not translucent. Can someone please suggest me a proper way of making a perfect dough for momos so that they turn out to be great.
I am a foodie who loves eating momos, but going out every now and then and having momos at stall seems abit frustrating to me. I tried making momos at home. Making momos takes a lot of patience and practice. I have probably tried making steam momos, frozen momos, cheese momos but failed as the outer layer of the momos was too thick and not translucent. Can someone please suggest me a proper way of making a perfect dough for momos so that they turn out to be great.
