Spinach and cheese Momo

  • Spinach and cheese Momo


  • 1/2 kilo flour
  • 2 tsp baking powder
  • 350ml room temperature water
Spinach cheese filling
  • 1/4 kilo spinach (washed, squeezed, patted dry and finely chopped)
  • 4 TBSP panner cheese (or tofu if desired)
  • 1 Spanish onion chopped very finely
  • 1 TBSP garlic, minced
  • 1 TBSP fresh coriander, minced
  •  1/2 tsp salt
  • 2 TBSP green shallots
  • 2 TBSP oil
  • 50g caster sugar
  • Juice of 1 orange
  • Juice of 1 large lemon
  • 1 star anise
  • 1 large cinnamon stick
  • 2 cardamom pods, lightly crushed
  • 1-teaspoon chilli flakes
  • 300ml elixir of Ceylon tea with almond
  • 50g roast chopped almonds


  • Mix sifted flour and baking powder in a bowl, then slowly add water. add more water, if necessary but add enough so it gathers together in a ball like when making bread, but not sticky.
  • Knead on floured surface for 3 minutes, then let it rest for 10 minutes.
To portion:
  • Roll into a long thick rope. Cut 2 finger width pieces and roll into a ball, flatten and make a nice circle with a rolling pin. Add a tbsp filling and pinch shut into desired shape most momos are cresent shaped Steam momos for 15 minutes.
Spinach cheese filling
  • Mix all the ingredients together and season to taste.
  • Combine all ingredients except for the chopped almonds and bring to the boil, reduce to ½ and remove.
  • Serve with chopped almonds