Making Vegetable Stuffing
Finely chop all the vegetables.In a pan heat oil. Add finely chopped garlic. Sauté for 2 to 3 seconds on medium heat.Add spring onion whites and sauté for 10 to 15 seconds on medium heat add all the finely chopped vegetables.
Increase the flame and stir fry the vegetables on a high heat.

Sauté or stir-fry for 2 to 3 minutes. Then add soy sauce, salt and pepper.
Continue to stir fry for 2 to 3 minutes more add the spring onions greens. Mix well.
Check the taste and add more salt, pepper or soy sauce, if required. Set the stuffing aside until it cools completely.

Shaping Momos
Divide the dough in Small balls of just a plum size keep them covered with a moist napkin.
Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle.Place 2 or 3 teaspoons of vegetable stuffing in the center.

Lift one side of the edge and start pleating.
Start folding and forming the pleats one by one. Towards the end, join the pleats in the center.Prepare all momos this way and keep them covered under a moist napkin. Till you are ready to steam them. (I use dumpling maker easy and simple as you see in video)

Steaming Momos
Heat 1.5 to 2 cups water in a steamer or in an electric cooker or in a pressure cooker. Let the water come to a boil.In a greased steamer pan or a seive, place the momos keeping some space between them so that they don't touch each other.
Steam them for 5 to 6 minutes.
Don't overdo the steaming, as the dough becomes dense and dry.

The steaming time may vary upon the thickness of momos’ cover.
When you touch the momo then dough should not feel sticky to you. This means they are done and the momos will have a transparent look.

Once done, remove them and keep on a serving tray or plate. Garnish with spring onion green.Serve momos dumplings with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. You can also serve it with red chilli garlic chutney or check my wonder chutney in the given link below