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.
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