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Tibetan Cheese Spinach Momos – steamed stuffed dough bags

-my favorite!

Dough for 70 momos (can be filled with any content)

1/2 kg wheat flour

1 teaspoon baking powder

2 cups water

Mix the flour and baking powder in a bowl. Slowly add water and knead with your hand (first only with your middle finger) until a nice smooth dough is formed. The dough should be kneaded well for 5 min. Then let the dough rest for half an hour.

Spinach cheese filling (for about 10 momos)

1/4 kg fresh spinach, finely chopped

25 Grams of cheese (feta, butter cheese, gauda, melted cheese)

1 finely chopped onion

1 teaspoon finely chopped garlic

1 teaspoon finely chopped ginger

1 teaspoon salt

A pinch of pepper

4 teaspoons oil

Mix all ingredients well!

Then roll out the dough into a 2 euro thick sausage and use the knife to cut the dough into 2 thumb-width intervals. Press the dough flat and roll out cup wide, with the middle thicker than the sides and add one teaspoon of the filling. Then close the dough at the edges to a Momo shape.

Now steam the momos for 15 minutes (before sprinkle the damper with oil. The momos are ready when they are dry and no longer feel sticky. After that you can even fry the momos!

As a dip for the momos soya, chilli sauce, chutneys or ketchup are nice!