Preparation Time: 40 minutes
In a large mixing bowl, combine the all-purpose flour, salt, and 1 tablespoon of oil. Gradually add water and knead the dough until it is smooth and firm, but pliable. The dough should not be too soft. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Add minced garlic, ginger, and green chilies (if using). Sauté for a minute until aromatic. Add the chopped onions and cook until translucent. Add the grated cabbage, carrot, and spring onions. Stir-fry for a few minutes until the vegetables soften slightly. Add soy sauce, salt, and black pepper. Mix well and cook for another 2-3 minutes. Remove from heat and let the filling cool completely.
Divide the dough into small portions and roll each portion into a ball. Roll out each ball into a thin circle (about 3-4 inches in diameter). Keep the edges slightly thinner than the center to help seal the momos. Place the momos on the steamer tray, making sure they don’t touch each other. Steam the momos for 10-12 minutes or until the outer dough becomes translucent and the momos are cooked through.
Serve hot momos with a spicy schezwan sauce, chili garlic chutney, or soy dipping sauce.
