Directions

1. Begin by making the dough. Mix the flour, water, vinegar, and salt until they form a dough.
2. Turn the dough out onto a work surface and knead until smooth, approximately 4-5 minutes.
3. Let the dough rest for 30 minutes.
4. In a pan over medium heat, add oil and heat. Cook the onions with a pinch of salt for 2 minutes, then add garlic, ginger, and chillies, cooking for 1 minute.
5. Add cabbage and carrot, and cook for 5-6 minutes, stirring continuously.
6. Check for seasoning, then remove from the pan and allow to cool completely.
7. Once the dough has rested, roll it into a long log and slice into 2 cm (0.8 inch) thick pieces.
8. Roll each piece into a thin circle, about 1-2 mm thick. Optionally, use a cookie cutter to create perfect circles.
9. Place a heaped teaspoon of the veg filling in the centre of each dough circle. Bring together all sides to the centre at the top.
10. Using your index finger and thumb, pinch and crimp the dough around the top, sealing it completely.
11. Place the prepared momo on parchment paper until ready to cook.
12. To cook, steam the momo for 5-6 minutes.
13. Allow them to cool slightly before serving with your preferred dipping sauce.