Nepalese ricotta and spinach momos with chilli and tomato relish from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 125) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown mustard seeds for black mustard seeds, kale or chard for baby spinach, and firm tofu for ricotta cheese and pecorino cheese. Can use the book's "Dumpling wrappers" or "Gluten-free dumpling wrappers".

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