Veg Momos

In a bowl, combine the all-purpose flour, salt, and oil. Mix well.

Gradually add water and knead the mixture to form a firm, smooth dough. The dough should not be too soft, as this can make it difficult to shape the momos.

Cover the dough with a moist cloth and let it rest for at least 30 minutes.

Heat oil in a pan over medium-high heat. Add the minced ginger, garlic, and spring onion whites. Sauté for a couple of minutes until fragrant.

Add the finely chopped cabbage, carrots, and any other vegetables you are using. Stir-fry on a medium-high flame for 3-5 minutes, or until the vegetables are slightly soft but still have a bit of a crunch.

Add the soy sauce, black pepper, and salt. Mix well.

Finally, stir in the spring onion greens and cook for another minute. Turn off the heat and let the filling cool down.

Knead the rested dough again. Divide it into small, equal-sized balls.

On a lightly floured surface, roll each ball into a thin circle, about 3-4 inches in diameter. The edges should be thinner than the center.

Place about a tablespoon of the prepared filling in the center of the rolled-out dough circle.

Lightly wet the edges of the dough with water to help with sealing.

Bring the edges of the dough together, creating small pleats to form a momo shape. Pinch the top to seal it completely. You can also form them into a simple half-moon shape.

Grease the steamer basket or tray with a little oil to prevent the momos from sticking.

Arrange the momos in the steamer, leaving a little space between each one.

Bring the water in the steamer to a boil and then place the steamer basket over it.

Steam the momos for 10-15 minutes, or until the outer dough becomes shiny and slightly translucent.

Serve the hot momos with a spicy momo chutney.