The Spinach and Cheese Momo (Nepalese dumplings) is a magical cheesy steamed parcel that is perfect dipped in a peanuty tomato sauce
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.
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. 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?
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.
- 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
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.
Mix all the filling ingredients in a large bowl. Mix well with hand, adjust for seasoning with salt.
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.
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.
*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.
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.
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.
Serve hot with dipping sauce.
Recipe from Cook Like a Local Cooking Class