Method:

Step 1:

Mix refined flour with 5 tbsps of water and knead into a soft dough. Cover with a damp cloth and set aside for15 minutes.

Step 2:

Heat oil in a non stick wok. Add spring onions, ginger and green chilli and sauté. And mushrooms, beans, carrot, spring onion greens, bean sprouts, salt, pepper powder, soy sauce and mix well.

Step 3:

Mix cornflour in ¼ cup water and add. Cook till thick, take the wok off the heat and cool.

Step 4:

Provide the dough into small balls. Roll in dry flour and roll into small puris keeping the edges thin and the centre thick.

Step 5:

Place a portion of stuffing in the centre, fold one end over the other and give it a half moon shape. For another gather the edges and seal together. Make another momo in triangle shape.

Step 6:

Heat water in a deep non stick pan. Line a bamboo basket with cabbage leaves. apply a little sesame oil on the momos and place them over the cabbage leaves.

Step 7:

Cover and place the basket over the hot water, cover the pan and steam for 8-10 minutes or till done.

Step 8:

Uncover the pan, take the basket out and open it. Serve the momos hot