Add the spinach leaves and garlic into a large skillet. Swirl in a splash of water and sprinkle salt on the spinach. Cover and cook over medium heat until the spinach is wilted, about 2 minutes. Transfer the spinach to a plate and set aside to cool. When it has cooled enough to handle, squeeze out the excess water. Chop the spinach into 1/8-inch (0.5-cm) pieces.

Add the chopped spinach, ricotta, parmesan cheese, green onion, garlic, salt, a few turns of black pepper, and butter into a medium-size bowl. Stir to mix well.

Hold a dumpling wrapper in one hand. Scoop about 2 teaspoons (or less, so you can easily fold the dumpling) of dumpling filling and place it in the center of the wrapper. Start sealing the edges with the other hand (refer to the video to see how to fold a dumpling). After folding, press the edge again to seal it well. You can use any method to fold the dumplings, as long as you’re comfortable with it.

Place the dumplings onto a baking sheet lined with parchment paper or onto a lightly floured cutting board. Cover with a clean damp cheesecloth (or a few layers of paper towel) to prevent the dumplings from drying out.

Line a steamer with parchment paper or a damp cheesecloth. Transfer the momos into the steamer, one finger’s width apart from each other. (*Foonote 1)

Bring a large pot of water to a boil, place the steaming rack on top. Steam for 10 minutes.

Serve hot with dumpling dipping sauce.