Momo is little dumplings formed by enclosing a scoop of filling in the dough. Momo is often steamed, although they can also occasionally be fried or steam-fried. As an intensely flavoured broth is produced and sealed inside the wrappers, the meat or vegetable fillings become luscious. Momo is a staple food for Tibetans, both daily and during special occasions. After the meal gained popularity among Asians, variations of it began to appear in Nepal. The best part about momos is that you can make it with any filling of your choice. So why not pair them with something healthy and maintain a balance? Spinach is the right ingredient to be used! Its strong and juicy texture makes it a perfect filling for momos. Spinach is the richest source of iron. Spinach is one example of a dark, leafy green that is good for your skin, hair, and bones. Additionally, they offer iron, protein, vitamins, and minerals. Consuming spinach may lessen one's risk of developing cancer, improve bone health, and help diabetics better manage their blood sugar levels.
Here's how you can make cheesy spinach momos at home-
Ingredients
1. 200 gm Cheese grated
2. 5-6 bunch of spinach washed and boiled for 5-10 min and finely chopped
3. 1 tablespoon garlic paste garlic mashed in mortar and pestle
4. 2-3 tablespoons melted ghee/butter
Salt to taste
For the Dough:
1. 3 cups of wheat flour
2. Adequate water about 2 glasses
Method
1. Mix water and flour to produce dough, adding more water as necessary until you can gather everything into a single mass. For 10 to 15 minutes, knead the dough until it is soft and smooth. Set aside for 20 minutes with a cover on. Before assembling the wrappers, knead once more.
2. In a big basin, combine all the filling ingredients. With your hands, thoroughly combine; season with salt.
3. After giving the dough one last knead, take a tiny piece and roll it between your palms to form a flawless circle. Sprinkle flour on the work surface.
4. With your palm, carefully flatten the ball to a 2-inch circle on the work surface. Make a couple of circles that are somewhat flattened and wrap them in a towel. Each round should be rolled out into a wrapper using a rolling pin.
5. To ensure the filling fits exactly, make sure the centre of the wrapper is a little thicker than the edges. Holding the edges of the semi-flattened dough in one hand, roll out the edges with the other hand, swirling a little at a time.
6. Continue until the wrapper has a round form with a 3-inch circumference. Continue by flattening the remaining dough rounds. To prevent drying out, cover with a bowl.
7. To add the filling, place the wrapper on one palm, add one tablespoon of the filling mixture, and then make the pleats by bringing the sides of the wrapper to the centre with the other hand. To ensure that the filling is completely sealed off, pinch and twist the pleats.
To prepare food:
1. Heat a steamer, then generously oil the steamer rack (to prevent dumplings from sticking) Put the steamer with the uncooked momos in it. Steam the dumplings for 10 to 15 minutes, covered, to ensure complete cooking.
2. With dipping sauce, serve hot.