10-Min Spicy C-Momo | Best Way to Eat Frozen Momos!

Name: 10-Min Spicy C-Momo | Best Way to Eat Frozen Momos!
Yield: 2
Cuisine: Nepali
Ingredients: 10–12 Frozen Veg Momos (Handmade whole wheat/AP blend); 1 tbsp Olive Oil (for pan-searing); Bell Peppers: Green and Red (cut for crunch); Fresh Coriander; White Sesame Seeds; 1 tbsp Sriracha; 2 tbsp Light Soy Sauce; 1 tbsp Ketchup; 3 tbsp Water (to thin the sauce); 1 tsp Sesame Seeds (mixed in)

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🎬 Video: 17s

📊 easy

🏠 Cuisine: Nepali

Authentic Nepali C-Momo (Chili Momo) | From Frozen to Gourmet!
Don’t let your meal-prepped momos just sit there! Today I’m making C-Momo, a spicy Nepali street-style dish. Since my handmade whole wheat wrappers stay perfectly soft, I skip the water splash and go straight for a pan-sear.
This 10-minute recipe transforms frozen dumplings into a spicy, tangy, and crunchy masterpiece. The “C” stands for Chili, and with a sauce blend of sriracha, soy, and ketchup, it’s the perfect balance of heat and flavor. High protein, super easy, and incredibly addictive!

Instructions

Heat 1 tbsp olive oil in a pan. Add your frozen momos directly to the hot oil.
Cover with a lid and cook for 2-3 minutes. The trapped heat thaws the filling while the bottom crisps up beautifully.
Turn them over and cook for another 2-3 minutes until both sides have a golden, crispy crust.
Add your sliced green and red bell peppers to the pan for a quick sear—keep them crunchy!
Pour in your pre-mixed sauce.
Toss gently for about 1 minute until the sauce reduces into a thick, glossy coat.
Garnish with extra sesame seeds and fresh coriander. Serve hot!