Nepalese dumplings, or momos, are steamed dumplings from Nepal and the Himalayan region, and this spinach and ricotta version is a vegetarian take on the traditional paneer and spinach filling that goes back to my India travels. The filling is bright and creamy, held together by wilted spinach, ricotta, parmesan, green onion, and a touch of butter, and the whole batch is ready to enjoy in 50 minutes with store-bought dumpling wrappers. As a Chinese cook who grew up eating pork and cabbage dumplings, I was drawn to how a completely different filling could still provide me the same satisfaction as a classic dumpling.
Making dumplings was serious business in my family growing up in Beijing, where my dad would announce on a Friday night that we were making dumplings the next day, my mom would put down whatever else she was working on, and the whole project would take half a day. We always made the same 3 fillings, including the classic pork and cabbage filling that shows up in my Mom’s best pork dumplings recipe and my family’s secret lamb filling, and every suggestion to change things up was rejected by my dad, which is how I ended up eating just 3 types of dumplings for almost 30 years. Ha! Funny story, it blew my mind when I discovered pizza-flavored steamed buns at a 7-Eleven in Japan, with chicken, melted cheese, and tomato sauce inside, and I ate them almost every morning before school on that trip. Yup, that’s right!
I found this spinach and ricotta version years later in the Chinatown issue of Peddler Journal, a vegetarian multicultural food journal by Hetty McKinnon, after tasting my first Nepalese-style momos at a Tibetan restaurant while traveling in India. Even with store-bought wrappers, it still took me a while to finish, and at one point I told my husband I sometimes forget why people go to all this trouble to make dumplings. But when I bit into the first one, all the doubt went out the window, and even though the filling was nothing like the dumplings I grew up eating, it tasted like home.
I cooked this dish in three simple stages, the spinach gets wilted and squeezed dry, the filling is mixed in one bowl, and the dumplings are pleated and steamed for 10 minutes. I highly recommend you to steam these on a weekend afternoon when a small dumpling project sounds like a good use of an hour. Enjoy it!
Ingredients
The filling for these Nepalese dumplings comes together in one bowl, and the ingredient list is short enough to shop for on the way home from work. Here is what I use:
Baby spinach: I use baby spinach because the leaves wilt fast and the stems are tender enough that I do not need to trim anything. Mature spinach works if that is what I have, but I chop the stems off first so the filling stays soft.
Garlic: I mince a single clove and split it between the spinach wilt and the filling bowl.
Ricotta cheese: I use whole milk ricotta for the creamy body that mirrors what paneer does in a traditional Nepalese momo. Part-skim ricotta works too, but the filling will be a little drier.
Parmesan cheese: I grate parmesan finely so it disappears into the ricotta and adds a salty depth. Pecorino works if that is what I have open, though it pushes the filling saltier.
Green onions: I slice green onions finely for a fresh flavor. I use both the white and green parts.
Butter: I stir in a spoonful of melted butter so the filling stays soft and glossy after steaming. Ghee works too.
Salt and black pepper: I season with a pinch of salt and a few turns of freshly ground black pepper. The salt is small because the parmesan already brings salt into the filling.
Dumpling wrappers: I use round store-bought dumpling wrappers to keep the recipe fast, though homemade wrappers work if I have time on the weekend. Round wrappers pleat well into the momo shape.
How to Make
Wilt the spinach: Add the baby spinach and garlic to a large skillet. Swirl in a splash of water and sprinkle the salt over the spinach. Cover and cook over medium heat until the spinach is fully wilted, about 2 minutes. Transfer the spinach to a plate and set aside to cool.
Squeeze and chop: Once the spinach has cooled enough to handle, squeeze out the excess water with your hands. Chop the spinach into small pieces, about 1/8 inch or 0.5 cm.
Mix the filling: Add the chopped spinach, ricotta, parmesan, green onion, garlic, salt, a few turns of black pepper, and melted butter to a medium bowl. Stir until the filling is fully combined.
Make the dough: I like to use my homemade dumpling dough for this recipe as an alternative.
Shape: Simply follow my recipe as instructed to prepare the dough.
Fill and fold: Hold a dumpling wrapper in one hand. Scoop about 2 teaspoons of filling into the center of the wrapper, or a little less so the dumpling folds without tearing. Seal the edges with the other hand, using any pleating method you are comfortable with, and press the seam again to lock it closed.
Rest the dumplings: Place the folded dumplings on a baking sheet lined with parchment paper or a lightly floured cutting board. Cover with a damp cheesecloth or a few layers of paper towel so the wrappers do not dry out while you finish shaping.
Set up the steamer: Line a steamer with parchment paper or a damp cheesecloth. Transfer the dumplings into the steamer, spaced about one finger’s width apart so they do not stick together.
Steam and serve: Bring a large pot of water to a boil, then place the steaming rack on top. Steam for 10 minutes, until the wrappers are translucent and the filling is hot. Serve hot with your favorite dipping sauce.
My Cooking Tips
Squeeze the spinach hard: A watery filling leaks through the wrapper and turns the seam soggy, so I press the cooled spinach against the sides of a fine mesh strainer or roll it in a clean kitchen towel to pull as much water as I can.
Chop the spinach small: Big pieces of spinach poke through the wrapper during folding. Chopping down to about 1/8 inch keeps the filling smooth and the wrappers intact.
Keep the wrappers covered: Store-bought wrappers dry out fast in open air, and a dry edge does not seal. I keep the stack under a damp cheesecloth or paper towel and pull one at a time as I fold.
Line the steamer well: Parchment or damp cheesecloth on the steamer keeps the dumplings from sticking to the bamboo or metal, and space each dumpling about a finger’s width apart so the wrappers do not fuse together as they cook.
Pan-fry for potstickers: If I want a crisp bottom instead of a steamed skin, I heat a nonstick pan with a thin layer of oil over medium heat, arrange the dumplings, pour in 2 tablespoons of water, and cover for 2 to 3 minutes until the skin is cooked through and the bottom is golden.
Serving Suggestions
I serve these Nepalese dumplings hot from the steamer with a small bowl of spicy dipping sauce on the side, and they work as either a dinner-party appetizer or a light meal alongside a cup of tea. When I set them next to other dumplings for a mixed platter, I add pork and chive dumplings for a savory meat contrast, and I complete the plate with Chinese chicken dumplings as a lighter poultry option. My husband likes them with extra chili oil, and my toddler eats them plain, no sauce.
For a fully vegetarian dumpling spread, I add vegan dumplings alongside these ricotta momos so the table has two plant-based dumpling options. If I am serving them as an appetizer before dinner, I keep the portions small, about 3 dumplings per person. For a full introduction to dumpling styles across Chinese cooking, I point friends to my Sichuan dumplings in chili oil for a spicier bite, and my top 10 Chinese dumpling recipes roundup covers the classics my family has been making for years.
Frequently Asked Questions
How do I keep the wrappers from tearing?
All I can say is that overfilling is the main reason of tearing, so I stick to about 2 teaspoons of filling per wrapper. A dry, dusty wrapper edge also fights the seal, so I keep the stack covered with a damp cloth and press the seam firmly after folding. If a wrapper does tear during folding, I patch it with a small piece of another wrapper and press it closed.
Can I make in advance for a party?
Yes, I fold the dumplings up to 4 hours ahead and keep them uncovered on a floured tray in the fridge until I am ready to steam. For longer storage, I freeze the folded raw dumplings on a tray until solid, then transfer them to a freezer bag. Steam them directly from frozen for 12 to 14 minutes, no thawing needed.
How do I store and reheat leftovers?
Cooked dumplings keep in an airtight container in the fridge for up to 2 days. To reheat, I steam them for 3 to 4 minutes until hot, which keeps the wrappers soft and the filling creamy. I do not recommend the microwave, which turns the wrappers rubbery, and I do not freeze cooked dumplings since the wrappers become gummy on thawing. Freeze the raw folded dumplings instead.
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These 50-minute Nepalese dumplings, known as momos, are filled with creamy ricotta and tender spinach, then steamed until the wrappers turn soft and pleated. An easy dim sum style appetizer I love making in my own kitchen and bring to a family dinner party.
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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.
Ingredient Substitution Guide
- 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.
Serving: 1of the 20 dumplings, Calories: 75kcal, Carbohydrates: 8.5g, Protein: 4g, Fat: 2.6g, Cholesterol: 8mg, Sodium: 161mg, Fiber: 0.5g, Sugar: 0.1g
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