Nepal-Inspired Indian Street-Style Vegetable Momos (About 30, 6 Servings)

Combine 2 cups flour, 1/2 tsp salt, and 1 tbsp oil in a large bowl.

Add lukewarm water gradually starting at about 150 ml; knead roughly 5 minutes until smooth and not sticky. The source provides no exact water amount, so adjust by feel. Cover and rest 30 minutes.

Heat 2 tbsp filling oil in a skillet. Sauté 5 chopped garlic cloves, a 1-inch piece of grated ginger, 2 chilies, and 2 tbsp spring onion until fragrant.

Add 1/2 chopped onion and sauté briefly. Add 2 cups cabbage, 1 carrot, 1/2 tsp salt, and 1/2 tsp pepper; stir-fry until vegetables soften and excess moisture evaporates.

Stir in the remaining 2 tbsp spring onion. Turn off the heat and let the filling cool slightly so the wrappers do not become soggy.

Briefly knead rested dough, divide into about 30 pieces and roll each thin and round. Add about 1 tbsp filling, pleat and seal edges tightly. Yield varies with wrapper size.

Lightly grease the steamer tray with about 1 tsp oil and space momos apart. Once the water boils and steams actively, cover and steam 10–12 minutes. Check that wrappers are cooked and filling is hot throughout.

Open the lid away from your body to avoid steam burns and serve promptly. Any dipping sauce is outside this recipe's ingredient quantities.

Put leftovers in shallow containers and refrigerate at 4°C or below within 2 hours (within 1 hour above 32°C ambient). Reheat leftovers thoroughly to 74°C (165°F) before eating.