popular Tibetan and Nepali dumpling dish:

Ingredients for Dough: – 1 cup all-purpose flour – Water (as needed) – A pinch of salt

Ingredients for Filling: – Finely chopped vegetables (cabbage, carrots, bell peppers, and mushrooms) – Minced garlic and ginger – Soy sauce – Salt and pepper to taste

Prepare the Dough: – Mix the all-purpose flour, a pinch of salt, and water to form a smooth, elastic dough. Let it rest for about 30 minutes.

Prepare the Filling: – In a pan, sauté minced garlic and ginger until fragrant. – Add finely chopped vegetables and stir-fry until they are tender. Season with soy sauce, salt, and pepper. Allow the mixture to cool.

Rolling the Dough: – Divide the dough into small, equal-sized portions. – Roll each portion into a thin, round sheet, ensuring the edges are thinner than the center.

Fill and Shape the Momos: – Place a spoonful of the vegetable filling in the center of each dough circle. – Fold the edges together to form a half-moon shape, then pinch and pleat the edges to seal the momo.

Steam the Momos: – Arrange the momos in a steamer and steam for about 15-20 minutes until the outer layer becomes translucent.

 Prepare Dipping Sauce:Mix soy sauce with a bit of vinegar and chopped green chilies for a simple and tasty dipping sauce. Serve Hot:Once steamed, serve the veg momos hot with the dipping sauce on the side.