Nepali Momos with Spinach and Ricotta

Name: Nepali Momos with Spinach and Ricotta
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 18 to 20 dumplings
Ingredients: 5 cups (140 g) baby spinach leaves; 1 clove garlic; 3/4 cup (220 g) ricotta cheese; 1/4 cup Parmesan Cheese; 2 green onions; 1 tablespoon butter; 3/8 teaspoon salt; freshly ground black pepper; 20 round dumplings wrappers

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5.0

3 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
50 mins
Servings
18 to 20 dumplings
Calories
75 kcal
Course
Main Course, Appetizer
Cuisine
Asian

Nepali Momos with Spinach and Ricotta

Justin Wright

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These Nepali momos are filled with creamy cheese and tender spinach. Satisfy your dumpling craving by making them in your own kitchen! {Vegetarian}

The recipe is from the No.1 issue of the Peddler Journal.

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Ingredients

Servings

5 cups (140 g) baby spinach leaves
1 clove garlic , minced
3/4 cup (220 g) ricotta cheese
1/4 cup Parmesan Cheese , grated
2 green onions , finely sliced
1 tablespoon butter , melted (or ghee)
3/8 teaspoon salt
freshly ground black pepper
20 round dumplings wrappers (or homemade wrappers)

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Instructions

Add the spinach leaves and garlic into a large skillet. Swirl in a splash of water and sprinkle salt on the spinach. Cover and cook over medium heat until the spinach is wilted, about 2 minutes. Transfer the spinach to a plate and set aside to cool. When it has cooled enough to handle, squeeze out the excess water. Chop the spinach into 1/8-inch (0.5-cm) pieces.
Add the chopped spinach, ricotta, parmesan cheese, green onion, garlic, salt, a few turns of black pepper, and butter into a medium-size bowl. Stir to mix well.
Hold a dumpling wrapper in one hand. Scoop about 2 teaspoons (or less, so you can easily fold the dumpling) of dumpling filling and place it in the center of the wrapper. Start sealing the edges with the other hand (refer to the video to see how to fold a dumpling). After folding, press the edge again to seal it well. You can use any method to fold the dumplings, as long as you’re comfortable with it.
Place the dumplings onto a baking sheet lined with parchment paper or onto a lightly floured cutting board. Cover with a clean damp cheesecloth (or a few layers of paper towel) to prevent the dumplings from drying out.
Line a steamer with parchment paper or a damp cheesecloth. Transfer the momos into the steamer, one finger’s width apart from each other. (*Foonote 1)
Bring a large pot of water to a boil, place the steaming rack on top. Steam for 10 minutes.
Serve hot with dumpling dipping sauce.

Notes

You can make potstickers using this recipe as well. Grease a nonstick pan with a thin layer of oil, heat over medium heat until hot, spread the dumplings and pour in 2 tablespoons water. Cook covered until the dumpling skin is cooked throug, 2 to 3 minutes.

Nutrition Information

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Serving 1of the 20 dumplings Calories 75kcal (4%) Carbohydrates 8.5g (3%) Protein 4g (8%) Fat 2.6g (4%) Cholesterol 8mg (3%) Sodium 161mg (7%) Fiber 0.5g (2%) Sugar 0.1g (0%)