Momo Dumplings
Ingredients
The filling
-
1 ½
cups
finely chopped cabbage
-
1 ½
cups
finely chopped spinach
-
2
tablespoons
ghee or unsalted butter
-
¾
cup
minced onion
-
1
clove
garlic, minced
-
1
tablespoon
minced ginger
-
1
small
medium-hot red pepper
-
1
teaspoon
chile flakes
-
½
teaspoon
ground cumin
-
1 ½
cups
ricotta
-
⅓
cup
chopped scallions
-
⅓
cup
chopped cilantro
-
¾
teaspoon
fine grain sea salt
-
1 ½
teaspoons
organic corn starch dissolved in 1 tablespoon water
The wrappers
-
round
dumpling wrappers
either pre-made or homemade
Instructions
- Boil a pot of salted water and cook the cabbage for 30 seconds, then add the spinach and cook for an additional 10 seconds.
- Drain the vegetables, rinse with cold water, and press out excess moisture.
- In a skillet, heat ghee or butter over medium heat, add onion, and cook until soft.
- Add garlic, ginger, red pepper, and chile flakes, cooking for another minute, then stir in cumin.
- Mix in the cabbage and spinach, heating through, then add ricotta, scallions, cilantro, and salt.
- Stir in the cornstarch mixture until everything is well combined and set aside to cool.
- Prepare the dumpling wrappers according to package instructions or shape them as desired.
- Fill and seal the dumplings, then steam them for 7-10 minutes.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
300mg
Cholesterol
30mg
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