First, in a large mixing bowl, combine 1 1/2 cups all-purpose flour (about 190 grams) and 1/2 teaspoon salt. Add water and knead the dough for at least 5 minutes until smooth and soft. Grease the dough with oil and set aside for 30 minutes. Next, heat 3 tablespoons oil and add 3 garlic cloves, 1-inch ginger, and 2 green chilies.

Add 2 tablespoons green onions and sauté over high heat. Then add 1 cup grated carrot and 2 cups chopped cabbage. Stir-fry over high heat. Add 1/2 teaspoon crushed black pepper and 1/2 teaspoon salt. Stir-fry the vegetables. Add another 2 tablespoons green onions and mix to finish the stuffing. After 30 minutes, take the rested momo dough and knead again for 1 minute.

Take a small portion of dough and flatten it. Dust with some flour and use a rolling pin to roll it out. Place 1 tablespoon of the prepared stuffing in the center. Gently pleat the edges and gather them together. Pinch in the center to seal and form a bundle. Heat a steamer and arrange the momos on the tray without touching each other. Steam the momos for 10-12 minutes or until they appear shiny. Finally, enjoy the vegetable momos with momo chutney.

For the momo chutney: In a deep pan, add 2 cups water and 3 tomatoes along with 4 dried red chilies. Boil for 5 minutes or until the tomato skins start to peel. Cool the blanched tomatoes and chilies. Once cooled, remove the tomato skins. Transfer the tomatoes and red chilies to a blender. Add 4 garlic cloves and 1-inch ginger.

Add 5 blanched almonds for a thick sauce. Also add 1 teaspoon sugar, 1 teaspoon vinegar, 1/4 teaspoon salt, and 1 teaspoon soy sauce. Blend into a smooth paste without adding water. The momo chutney is now ready to enjoy with wheat momos or vegetable momos.