Nepali Momos with Spinach and Ricotta
User Reviews
5
2 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
18 to 20 dumplings
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Calories
75 kcal
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Course
Main Course, Appetizer
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Cuisine
Asian
Nepali Momos with Spinach and Ricotta
Report
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
- 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
- black pepper freshly ground
- 20 dumpling wrapper or homemade wrappers, round
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
Show Details
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%)
Nutrition Facts
Serving: 18to 20 dumplings
Amount Per Serving
Calories 75 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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