Clean and chop the spinach or Palak leaves and the spring onion. Peel, wash and finely chop the onion (don't grate it). Peel and make a paste of the ginger too.

Grate the chilled cheese and the paneer too (you can finely smash the paneer if you want)

Now in a bowl add everything except the cheese and salt. Mix thoroughly.

Now add the cheese and mix well. Check salt and add as per taste & mix thoroughly. Now let the stuffing mixture rest for about an hour in the fridge.

Meanwhile shift the flour and knead it into a hard dough so that you don't require extra dry flour when you roll out the wrapper and your momo will also not become soggy after steaming. (Here I have boiled, pureed and added the Palak stalk to the flour....it's optional). Cover and let the dough rest for 20-30 minutes.

Prepare the momo steamers by greasing it with little oil and filling up the bottom vessel with water to steam and before you start preparing the dumplings / momos, put the water for boiling do that you can immediately start steaming as your steamers fill up.

Take little dough at a time (about 13-15 gms) form a ball shape and flatten it into round shape and put the prepared stuffing (about 35 gms / approx. about a table spoon) and fold the edges and stick it with the help of your fingers. You can make crescent or round (potli type).

After the steamer fills up steam it for 30 minutes and serve hot with the favourite fresh garlic tomato chutney (momo chutney) or chilli oil dip or any favourite sauce. Recipe link of chutney and dip given below.

Note: Keep the momos at least 1 cm apart as it will swell up when steamed and will need the space.