For making Stuffing:
In a bowl take cabbage.
Add onion. Add little salt and mix well.
Rest the veggies for about 30 minutes.
Resting lets veggies to release all the moisture.
Take a strainer lined with clean cloth. Put the strain on a pot.

Transfer all the veggies on the cloth.
Squeeze as much water as possible from veggies.
Take out veggies into another bowl and separate them.

Add ginger, black pepper, green chilies, coriander leaves and salt.
Add salt carefully as we already have added salt to veggies.
Add Ghee/oil and mix well. Stuffing is already.

For Coating:
In a dish take maida.
Add salt to taste and oil.
Mix well to incorporate oil well in flour.
Add a little water at a time and knead soft dough.
Transfer the dough into a bowl. Cover and rest it for about 30 minutes.

For Making Momos:
Divide the dough into small balls. Roll in dry flour and roll into small puris keeping the edges thin and the centre thick.

Add the stuffing at the centre of the puri and lift both the edges.
Pinch one end. Fold the edge and pinch to the other side.
Put the ready momos into a dish.

You can steam in Microwave or in a Momo steamer. But I used my kadhai for that. Put 2 glass of water in the kadhai and let it boil. Then put steel chana(perforated plate) through which steam can pass. Put Momos on the steel chana and cover.

Steam cook for 8-10 minutes on medium flame.
After 10 minutes delicious, spicy hot Momos are ready to serve.

Fried Momos:
Steam for about 10 minutes, and leave to cool and deep fry in hot oil till brown and crisp and serve with soya sauce and chilli sauce.

Tips:
If you use veggies without resting, then while steaming veggies will release all the moisture, Momos may open up or may turn clumpy.
So make sure to rest the veggies after mixing salt for at least 10-15 minutes. Squeeze out all the moisture from the veggies and then make stuffing.
Don’t cook momos for more than 10 minutes. Otherwise they will turn hard and chewy.