Ingredients for the outer covering:
1. 1 cup All-purpose Flour (maida)
2. 1 tsp salt
3. 1 tbsp oil
4. water as needed.

Ingredients for Stuffing:
1. 1 Tbsp vegetable oil
2. 1 tsp garlic paste
3. half cabbage finely shredded
4. half carrot finely shredded
5. spring onion finely chopped
6. salt to taste
7. black pepper to taste
8. soy sauce to taste(optional)

Method:
FOR COVERING–
1. Take a bowl and add flour ,oil and salt in it by making a depression in the center.

1. Next add water and knead a soft dough.
   

1. Keep it aside for 30 mins. Cover it with a wet cloth.

FOR STUFFING —
4. Next take all the veggies viz. cabbage,carrot n spring onion and grate them in a processor or shred them with a shredder or finely chop them in a chopper. Squeeze out the water from them.

1. Take a wide pan( since it helps evaporate the water faster) and heat it on medium. Add oil and garlic paste to it.

2. Let it cook and sputter. Next add all the veggies together and keep stirring.

3. When the water has almost dried then add salt, black pepper to it and stir well. You may add little red chilli powder as per your choice.

4. Lastly add soy sauce if you like.
   

Making and shaping momos —

1. Now comes the trickiest part.Take a small portion (of the size of a cherry) from the dough.

2. Make a round out of it, similarly make all the rounds and keep them moist under a wet cloth.

3. Take the rolling pin, and roll the round as thin as possible especially the edges of the circle.
   

4. Now put 1 spoon of stuffing on the rolled roti.
   

5. Next pick up the edge with 2 fingers of one hand and make pleats with the other like this (shown below):
   

6. Join the last pleat with the first and you will get the right shape.
   

7. You may also try the gujia or karanji shape like this (shown below):
   

8. Another shape is to join the 2 ends of the diameter of gujia/karanji so that you get a circled gujia.
   

9. If you are using a momo’s steamer then arrange them inside for 5-6 mins. But I have used my microwave dhokla and idli stand.

10. So I kept for 3 mins in the Dhokla and Idli stand in microwave. When they are cooked they will turn transparent and won’t stick to your hands.
    

11. Cooking time varies because it depends on the thickness of the coating and power of microwave. Over- cooking will make the covering thick and hard. So check after 2 mins, if you get the nice aroma and see the stuffing through them ,they are ready.

Enjoy and share your experiences with me..