Preparing the dough

1. Add 1 cup all-purpose flour, ¼ teaspoon salt and ½ teaspoon oil in a bowl. Mix this well with a spoon.

2. Add 2 tablespoons of water and knead into a dough. Ensure the dough is not too soft. Add more water as may be required.
   
   
3. Cover the dough with a slightly moist kitchen towel. Allow the dough to rest for half an hour.

Making the momo stuffing

4. Finely chop all the veggies (cabbage, carrots, button mushrooms, spring onions) and keep them aside

5. Heat oil in a frying pan or wok. Add ½ teaspoon chopped garlic. Sauté for 3 to 4 seconds on medium-low heat.

6. Add 2 small finely chopped spring onions. Stir and sauté for 10 to 15 seconds on medium-low heat.

7. Add all the finely chopped vegetables into the pan
8. Increase the flame and stir fry the vegetables on medium to high heat. Stir fry for 2 to 3 minutes. Then add 1 teaspoon soy sauce, ½ teaspoon black pepper and a pinch of salt.
9. Continue to stir fry on a medium to high flame for 2 to 3 minutes more. Mix well. Add more salt, pepper or soy sauce, as may be required.

10. Take the stuffing off the heat and let it cool.

11. Once it has cool, add ½ tablespoon of Molo Green Chilli pickle and mix well.

Making the momos!

12. Break up the dough into smaller balls and then roll them out flat.

13. Add 3-4 tablespoons of the filling to the flattened dough. Then start pleating the dough. Bring the edges of the dough together and make smaller pleats to make a boat-shaped momo.

14. Take a pan and layer it with some oil. Now arrange the momos on this pan and add 2 cups of water.

15. Cover the pan and steam it for about 4-6 minutes till the dough becomes translucent. You can touch the momos to see if they are still sticky.

Serve the momos with some chilli sauce and a side of Molo Green Chilli Pickle!