Nepali-Style Spinach Vegetable Momos with Tomato-Sesame Achar

Directions

1. Make the spinach purée

   Bring a small saucepan of water to a boil. Add the spinach for 30 seconds, then drain and cool under cold water. Squeeze very dry. Blend the spinach with 1/4 cup water until completely smooth; measure 2/3 cup purée, adding a spoonful of water only if needed.

2. Mix and rest the green dough

   Combine the flour and 1/2 teaspoon salt in a bowl. Add the spinach purée and neutral oil, mixing until shaggy. Knead for 8 to 10 minutes, adding the remaining water 1 tablespoon at a time only until a firm, smooth dough forms. Cover and rest at room temperature for 30 minutes.

3. Dry-cook the filling

   Heat a wide skillet over medium-high. Add the cabbage, carrot, mushrooms, scallions, ginger, garlic, soy sauce, sesame oil, cumin, black pepper and remaining 1/4 teaspoon salt. Cook for 7 to 9 minutes, stirring often, until the vegetables are tender and the pan is dry. Spread on a plate and cool completely.

4. Roast and blend the achar

   Heat the broiler with a rack 6 inches from the element. Put tomatoes and chiles cut-side down on a foil-lined pan and broil for 8 to 12 minutes until blistered and soft. Toast sesame seeds in a dry skillet for 2 minutes. Blend tomatoes, chiles, sesame, lime juice, brown sugar and cilantro until spoonable but not perfectly smooth; season to taste.

5. Portion and roll the wrappers

   Roll the rested dough into a 16-inch rope and cut into 24 equal pieces, about 20 grams each. Keep them covered. Flatten one piece and roll it into a 3 1/2-inch round, turning often so the edge is thinner than the center. Dust lightly, not heavily, to keep the pleats tacky.

6. Fill and pleat the momos

   Place 1 packed tablespoon cooled filling in the center of a wrapper. Lift and pinch one side into 6 to 8 pleats against the other edge, sealing firmly into a crescent. Keep finished momos covered on a lightly floured tray and repeat; discard filling that has stood at room temperature longer than 2 hours.

7. Steam in uncrowded batches

   Lightly oil a steamer basket and arrange momos at least 1/2 inch apart. Set over 1 inch of steadily simmering water without letting the basket touch it. Cover and steam for 10 to 12 minutes, until the green wrappers look glossy, feel set rather than tacky and the vegetable centers are steaming hot. Repeat with the remaining batch, replenishing boiling water as needed.

8. Serve around the achar

   Spoon the red tomato-sesame achar into a small bowl. Arrange warm green momos around it so the contrasting wrappers and sauce remain visible, and serve immediately.

Why this works

Swaps & notes

Easy swaps

• Replace mushrooms with 5 ounces crumbled extra-firm tofu pressed very dry. Cook it with the vegetables until no visible moisture remains.
• For plain wrappers, omit spinach and knead the flour with about 3/4 cup warm water, adding it gradually until the same firm dough forms.
• If fresh red chiles are unavailable, broil only the tomatoes and blend with 1/2 teaspoon red pepper flakes. Adjust heat after tasting.

Cook notes

• Finely chop the filling so sharp cabbage or mushroom pieces do not puncture the thin wrappers. A dry, completely cool filling is the most important sealing safeguard.
• Keep both dough portions and shaped momos covered; exposed wrapper edges dry quickly and become difficult to pleat.
• The licensed photograph clearly shows six green crescent-shaped steamed momos arranged around red sauce; the recipe matches their spinach-colored wrappers, vegetable preparation and plated presentation.

Storage

Refrigerate cooled steamed momos and achar separately within 2 hours for up to 3 days. Re-steam momos for 5 to 7 minutes or microwave under a damp towel until the centers reach 165°F. Freeze uncooked momos in one layer until solid, bag for up to 2 months and steam directly from frozen for 14 to 16 minutes. Do not freeze the fresh achar.

Questions