Momos are at their best in the first twenty minutes. After that the wrapper firms up and the filling cools — but leftovers don't have to be rubbery. Here's what actually works, from best to quickest.
1. Steam them again (best)
Put a steel colander or steamer plate over a pan of simmering water, lay the momos in a single layer and cover. Four to five minutes brings them back to soft and juicy. No steamer? A sieve over a pot with a lid does the same job.
2. Pan-steam for crisp bottoms
Heat a teaspoon of oil in a non-stick pan, set the momos flat side down and let them sizzle for a minute. Add two tablespoons of water and cover straight away. When the water has evaporated, about three minutes later, you get soft tops and golden, crunchy bases.
3. Microwave, carefully
Place the momos on a plate, cover them with a damp paper towel and heat for 30 to 45 seconds. The damp towel stops the wrapper drying out. Don't go longer — the edges turn chewy fast.
What not to do
- Don't microwave momos uncovered. The wrappers turn leathery.
- Don't reheat fried momos in the microwave. Use a hot pan, or an air fryer at 180°C for three minutes.
- Don't keep leftovers for more than a day. Refrigerate them within two hours of delivery.
And the chutney?
Our red chutney keeps in the fridge for a day. The mayo dip contains dairy, so finish it the day you order.
