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Home ยป Spinach and Cheese Momo

Spinach and Cheese Momo

Last Updated on March 29, 2019 By Vicky 18 Comments

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The Spinach and Cheese Momo (Nepalese dumplings) is a magical cheesy steamed parcel that is perfect dipped in a peanuty tomato sauce

Spinach and Cheese Momo

D and I spent a month traveling in Nepal in November of last year. In between sightseeing around Kathmandu and attempting to get to Mount Everest Base Camp and then Annapurna Base Camp I found time to fit in a cooking class.

The cooking class was momo themed. Momos are traditional Nepalese dumplings that you can find in just about any eatery in Nepal and what we frequently ate on the 9 day Annapurna trek. In a local spot you can get a plate of 10 dumplings for as little as 80 cents and you can scarf them down in about 2 minutes. You can find vegetarian momos or you can find these cheese momo.

D and I decided to sign up for a cooking class to find out how the cheese momo making process really works!

As it turns out making them yourself though, takes significantly more time than gobbling them up, but is well worth the extra effort.

two different dipping sauces for the cheese momo

First you’ve got to make the dough and knead it until it is smooth. Then you can make the filling and start to make small balls out of the dough to stuff with the filling. It required a bit of practice to form each adorable looking spinach and cheese momo parcel though. With a little bit of patience it’s doable though.ย  I seemed to be pairing better than D though throughout the entire cooking class — must have been all those afternoons with my grandmother in my childhood!

After we had formed the dumplings we steamed them and ate them with a tomato chili sauce and peanut tomato sauce.

Seriously delicious and the best dumplings we had in Nepal. Everything really does taste better when it’s home made from scratch right?

Have you ever tried making dumplings, or specifically a cheese momo?

4.75 from 4 votes
Spinach-and-Cheese-Momos
Print
Spinach and Cheese Momo
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
 

Bite sized Nepalese delicacies also known as the spinach and cheese momo. Flavor explosion in your mouth! A must try in Nepal, or make your own at home.

Course: Appetizer
Cuisine: Asian, nepalese
Servings: 8
Calories: 303 kcal
Author: Vicky
Ingredients
  • 200 gm Cheese grated
  • 5-6 bunch of spinach washed and boiled for 5-10 min and finely chopped
  • 1 tablespoon garlic paste garlic mashed in mortar and pestle
  • 2-3 tablespoons melted ghee/butter
  • Salt to taste
  • For the Dough:
  • 3 cups of wheat flour
  • Adequate water about 2 glasses
Instructions
  1. To make the dough mix water into flour, adding more bit by bit as needed until you can collect everything together into one mass. Knead until soft and smooth for about 10-15 mins. Cover and set aside for 20 minutes. Knead again before making the wrappers.
  2. Mix all the filling ingredients in a large bowl. Mix well with hand, adjust for seasoning with salt.
  3. For the dough, after a final knead, break off a small ball, roll between your palms to form a perfect circle. Dust working surface with flour.
  4. On the working surface gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a towel. Use a rolling pin to roll out each flattened circle into a wrapper.
  5. *Make sure that the middle portion of the wrapper is slightly thicker than the edges to make sure the filling fits perfectly. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out,swirling a bit at a time. Continue until the wrapper attains 3 inch diameter circular shape. Repeat with the remaining semi-flattened dough circles. Cover with bowl to prevent from drying out.
  6. To add the filling hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the filling.
  7. For cooking:
  8. Heat up a steamer, oil the steamer rack well (to prevent dumplings from sticking) Arrange uncooked momos in the steamer. Close the lid, and steam until the dumplings are cooked through, about 10-15 mins.
  9. Serve hot with dipping sauce.
Nutrition Facts
Spinach and Cheese Momo
Amount Per Serving
Calories 303 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 33mg11%
Sodium 195mg8%
Potassium 181mg5%
Carbohydrates 37g12%
Fiber 1g4%
Protein 11g22%
Vitamin A 2000IU40%
Vitamin C 5.5mg7%
Calcium 208mg21%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from Cook Like a Local Cooking Class

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Comments

  1. Marie @ Not Enough Cinnamon.com says

    March 24, 2014 at 9:09 pm

    5 stars
    I had never heard of momos before, thanks for sharing! They look really delicious. A trek in Nepal sounds absolutely fascinating – and a bit scary too. Just read your posts about it. Must have been an amazing experience.

    Reply
    • Vicky says

      March 25, 2014 at 1:54 pm

      Thanks for checking out the trekking posts – the Mount Everest Base camp failure was a real bummer but getting to Annapurna base camp was really rewarding and beautiful. The momos are delicious and are similar to standard dumplings but the sauces they serve them with in Nepal are the best part : )

      Reply
  2. Marcia@ Menopausal Mother says

    March 25, 2014 at 7:06 am

    5 stars
    These look delicious!!!

    Reply
    • Vicky says

      March 25, 2014 at 1:54 pm

      Thanks!

      Reply
  3. A Pleasant House says

    March 25, 2014 at 10:24 am

    You’ve hooked me! Delish!

    Reply
    • Vicky says

      March 25, 2014 at 1:55 pm

      Thanks so much!

      Reply
  4. LisaLisa says

    March 27, 2014 at 9:58 am

    4 stars
    Wow, I LOVE your blog! These look great and I think I am going to give this recipe a try. I love trying out new recipes…Thanks!

    Reply
    • Vicky says

      March 29, 2014 at 8:42 am

      Aw thanks Lisa! Let me know how the recipe turns out for you : )

      Reply
  5. Tina Muir says

    March 27, 2014 at 6:25 pm

    That is so cool! I have never heard of momos, but these look great as something different! I love cooking different cultures dishes! Peanut tomato sauce sounds wonderful!

    Reply
    • Vicky says

      March 29, 2014 at 8:46 am

      They’re very similar to regular dumplings though the fillings a probably a bit different. I tried a lot of different ones when we were in Nepal but I loved the spinach and cheese ones the most.

      Reply
  6. Elizabeth Towns says

    March 27, 2014 at 6:35 pm

    5 stars
    I have got to try these – I was just looking at pre-made dough in the natural section of my grocerโ€™s today. Iโ€™d have to take the wheat out, but Iโ€™m getting to be a pro at that! Yummy! {Visiting from SITSShare!)

    Reply
    • Vicky says

      March 29, 2014 at 8:46 am

      Let me know how the recipe turns out with a gluten free dough! Enjoy : )

      Reply
  7. Kimberly @ Stuffed Suitcase says

    April 5, 2014 at 2:27 pm

    Those look wonderful. You folded them very nicely! They remind me a bit of perogies and potstickers. Love seeing new international foods!

    Reply
    • Vicky says

      April 7, 2014 at 11:44 pm

      Thanks! It took a bit of practice to get them to fold so nicely. Requires a bit of patience for sure : )

      Reply
  8. passang says

    February 11, 2015 at 11:59 am

    Hi I am trying this recipe tonight ,,,fingers crossed ,,,,,isn’t it funny being from nepal never tried spinach and cheese combination ,,,,well maybe because cheese is so expensive in Nepal ,,,anyway nice to know you have been to my country and taken to the food ,,,

    Reply
    • Vicky says

      February 25, 2015 at 3:13 pm

      I had a great time in Nepal and loved the food there! Specifically all the momos and dal bhat : )) Hope you enjoy this momo version!

      Reply
  9. dixya | food, pleasure, and health says

    July 13, 2015 at 2:02 pm

    i am from Nepal..but never tried cheese and spinach momo..i will be trying this version soon. what kind of cheese did you use?

    Reply
    • Vicky says

      August 7, 2015 at 1:34 pm

      We just used the local cheese that was provided for us by the cooking class in Kathmandu. Not quite sure exactly what it was though – sorry!

      Reply

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