Finely chop the cabbage, carrot, and bell pepper. Add 2 teaspoons salt, mix well, and let sit covered for 10 minutes.

Mix salt into the flour, then add just under 1/2 cup water (about 100 ml) to make a dough. Cover and let rest for 15 minutes. After 15 minutes, grease your hands with oil and divide the dough into 2 or 3 large balls. Dust with dry flour and roll out into large flat circles on a work surface. Use a bowl to cut out small round wrappers.

Heat oil in a pan. Add onion, garlic, and green chilies. Add soy sauce, vinegar, and 1/2 teaspoon salt. Sauté on high heat for 1 minute. Add the vegetables and black pepper, and mix well. Add 2 teaspoons flour, mix, and turn off the heat. Crumble the paneer and add it to the mixture, then mix well. Transfer to a plate.

Take one wrapper, place 1 tablespoon of filling in the center, and shape as desired.

Pour water into a large pot and bring to a boil. Grease a steamer rack with oil. Place the momos on the rack, leaving some space between them. Once the water is boiling, place the rack in the pot, cover, and steam the momos for 10 minutes.