Gompus does not believe in the theory of thin, moist-skinned momo. Instead, when it comes to the pork momo the skin is thick and fluffy by using yeast, sort of mini Baos. But the filling inside the momo had the right portion of minced meat, fat and minimal spices. However, the chicken momo had thinner skin.
My suggestion is to have the steamed pork momo rather than the fried variant, as it makes the skin tougher. If you love fried momo then go for the chicken variant.
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