Emma's Vindaloo Momos

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Momos - India's version of the classic Asian dumpling. Emma's slow-cooked pork vindaloo paired with a delicious eggplant pickle make the perfect filling for these extra large dumplings. 

Serve with fresh mint yoghurt and a sprinkle of Kashmiri chilli.

Two dumplings are perfect as a starter/entree or four for a light meal.

Cooking Instructions

Best served pan fried but steamed is also delicious. 

Pan fry - heat a small amount of oil in a pan, add dumplings and fry till golden over a medium heat. Add a splash of water and place a lid over the pan, steam for 6 to 8 minutes till cooked through.

Steam - 6 to 8 minutes over simmering water. 


Pork shoulder, chickpeas, eggplant, tomatoes, onion, red wine vinegar, ginger, garlic, brown sugar, red chillies, dijon mustard, vegetable oil, ground coriander, cardamom, cloves, cumin, turmeric, sweet paprika, chilli powder, pepper, salt, wheat flour, corn starch, salt, citric acid.

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