Some more momo?
Juicy vegetarian momos that will have you doing tai-chi or maybe a happy dance (we don’t know for certain where these dumplings of joy came from)
    For the stuffing
    For dough
    1. Take the all purpose flour, salt and oil in a bowl and mix it.
    2. Add water in parts and knead to a firm dough. Cover the dough and keep aside for 30 minutes.
    For the stuffing
    1. Heat oil, add garlic and saute for 2-3 seconds.
    2. Add the onions and saute for 10-15 seconds. Add the finely chopped vegetables.
    3. Increase the flame and stir fry the vegetables on high heat until the edges start getting golden. Add soy sauce, salt and pepper.
    4. Cook for another 8 to 9 mins on a high flame.
    5. Before removing from the heat, add in the spring onions and shake the mixture up just a tiny bit.
    Shaping the momos
    1. Divide the dough in two parts and make a 6-7 inch log from each part. Cut the log into equal slices using, preferably a sharp knife or a dough cutter.
    2. Make a ball of each slice and keep covered with a moist napkin.
    3. Roll each dough ball into a thin circle of about 2-3 inch diameter.
    4. Try to get the edges thin and the center thick.
    5. Drop 1 or 2 tsp of vegetable stuffing in the center.
    6. Lift one edge and start pleating.
    7. Join the pleats in the center from all the edges.
    8. Keep the momos that are done, covered under a moist napkin, till you are ready to steam them.
    9. Steam the momos in a steamer or pressure cooker.
    10. Don’t overdo the steaming.You don’t want to end up with dry and heavy momos
    11. Garnish with the green of the spring onions when ready to serve. Momos were made for spicy sauces. So go ahead and bring on the heat by serving them with some. Don’t keep them waiting cause’ they taste best when hot.