Ingredients

For the dough:

• 1 ½ cups all-purpose flour (maida)
• ¼ tsp salt
• ½ tsp oil
• Water (as needed)

For the filling:

• 1 cup finely chopped cabbage
• ½ cup finely chopped carrots
• ½ cup finely chopped onions
• ¼ cup finely chopped bell pepper (optional)
• 1-2 tbsp chopped spring onions
• 1-2 tsp grated ginger
• 1-2 tsp soy sauce
• 1 tsp vinegar
• 1-2 green chilies (finely chopped, optional)
• Salt to taste
• ½ tsp black pepper
• 1 tbsp oil for stir-frying

For the dipping sauce (optional):

• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp chili sauce (adjust to taste)
• ½ tsp sugar (optional)

Instructions

1. Prepare the dough:

• In a large mixing bowl, combine the flour and salt.
• Add a teaspoon of oil and gradually add water, kneading the dough until it becomes soft and smooth (like pizza dough).
• Cover the dough with a damp cloth and set it aside for 20-30 minutes.

2. Prepare the filling:

• Heat 1 tablespoon of oil in a pan over medium heat.
• Add grated ginger and chopped green chilies (if using) and sauté for a minute.
• Add onions, carrots, bell pepper (if using), cabbage, and spring onions. Stir-fry the vegetables for about 3-4 minutes, until they soften but still retain a crunch.
• Add soy sauce, vinegar, salt, and black pepper. Stir well and cook for another 2 minutes. Remove from heat and let it cool slightly.

3. Shape the momos:

• Once the dough has rested, divide it into small balls (about 12-15).
• Roll each ball into a thin, round circle (about 3-4 inches in diameter).
• Place a spoonful of the vegetable filling in the center of each circle.
• Fold the edges of the dough over the filling and pinch them together, pleating as you go to seal the momo. You can shape them into half-moon or pleated pouch shapes.

4. Steam the momos:

• Prepare a steamer by greasing the steamer tray with a little oil or lining it with parchment paper.
• Arrange the momos in the steamer, leaving space between each.
• Steam them for 10-12 minutes over medium heat, or until the dough is cooked through and becomes slightly translucent.

5. Prepare the dipping sauce (optional):

• In a small bowl, mix soy sauce, vinegar, chili sauce, and sugar. Adjust to your desired taste.

6. Serve:

• Serve the steamed veg momos hot with the dipping sauce on the side.

Enjoy your delicious homemade Veg Momos! You can also pan-fry them after steaming if you prefer a crispy texture.