Nepalese Ricotta & Spinach Momos with Smoked Chilli & Tomato Achaaar
Makes approximately 20 Momos
- 140g (5 oz.) baby spinach leaves
- 1 clove garlic, freshly chopped
- 220g (8 oz.) ricotta cheese
- ¼ cup grated parmesan cheese
- 1 tablespoon ghee
- Sea salt and pepper
- 20 round dumpling wrappers or dough for wrappers:
- 5 cups all-purpose flour
- 1 tbsp oil
- water as required
- pinch of salt
- In a large pot, add the spinach leaves and garlic, along with a splash of water and pinch of sea salt.
- Cover with a lid and cook on medium heat until the spinach is wilted.
- This should take about 2 minutes. Drain the spinach and allow to cool down.
- Squeeze out excess water until the skin is dry.
- Centralise the chopped spinach with ricotta, parmesan cheese, scallions, garlic, salt, black pepper and ghee.
- Heat up a steamer, oil the steamer rack well.
- This is critical because it will prevent dumplings from sticking.
- Arrange uncooked Momos in the steamer with some space left between the dumplings.
- Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min.
- Take the dumplings off the steamer, and immediately serve.
- Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes.
- You may also slightly sauté cooked dumplings in butter before serving.
- 4 large ripe tomatoes or 2 cups ripe cherry tomatoes
- 5 fresh hot red chili peppers, minced
- 1 tablespoon garlic, minced
- 1 teaspoon cumin seeds
- 1 tablespoon mustard seeds
- 1 teaspoon ground Szechwan pepper (timur)
- 1⁄4 teaspoon asafoetida powder
- 2 tablespoons cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon cooking oil
- Roast tomatoes in the oven for about 30 minutes, or until charred.
- Remove charred skin and reserve flesh in a bowl.
- In a saucepan, heat oil.
- Add cumin and mustard seeds; fry for 30 seconds or so.
- Add chillies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
- In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form a smooth paste-like mixture (can be made chunkier, if desired).
- Transfer into a large bowl.
- For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark.
- Add slices of garlic and fry till light brown.
- Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
- Mix well and refrigerate for at least two hours before serving.
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