First, make the outer cover of momos. Take a bowl, add maida, 1 tablesoon oil and salt to taste. Knead to a soft dough with cold water.

To make stuffing, heat a wok. Add 1 tablespoon oil. Add chopped ginger and garlic or paste. Stir well. Squeeze water from the grated vegetables. Then add the grated cabbage, carrots and fry well.

Then add salt, pepper, 2 tsp soya sauce and mix well. Cook on high flame for another minute and switch off flame. Cool to lukewarm temperature, keep the pot covered with a towel.

Now take the dough on countertop. Divide the dough into small balls. Roll them round.

To make momo shape: First, pull up the edges and fold over each other. Then bring together with a twist. Press the end part into the round bundle so that you have the momo shape.

Place steamer pot or pressure cooker with water at base on heat and place a stand at base. Then, arrange the momos in the bamboo steamer. Close the lid of bamboo steamer and place cover on the steamer pot. Steam for 15 minutes.

To make chutney Heat a tablespoon oil. Add ginger garlic paste, chopped spring onions and saute on high flame.

Then add the sauces as per taste, salt, paper and stir well.

Then add the cornflour mixed in (squeezed veggies) water. Cook for a minute. Finish with Chinese seasonings on top.