Break out the momos.
VEG STUFFING
Prepare shredded cabbage, lettuce, carrots, beets, and anything else you might want to add. If you aren't in the mood to thinly slice a million vegetables, get a coleslaw bag. Heat a little oil and add grated ginger, chopped green chillies and chopped spring onions. Then add all the vegetables and toss with a little soy sauce till the cabbage has softened. Put aside.
MEAT STUFFING
Get your preferred minced meat, and mix with the following in a bowl: chopped onions, coriander, garlic, ginger, salt, turmeric, red chillies, and any preferred type of curry powder. Heat a little oil, and once it's hot, pour all over this glorious mash, mix and let sit (to cook the mixture a little.
SAUCE
In India, momos are typically served with the standard garlic chilli sauce that you'd find in any Asian supermarket. However, I LOVE the original Nepali achar (sauce) made from scratch, for which you heat a little oil and add sesame seeds, then green chillies. Add salt and turmeric, and pour in half a can of crushed tomatoes. Mix well, then blend into a beautiful momo sauce.
WRAPPING
So making the dough isn't tough, but I got lazy and bought some wonton wrappers. There's many different ways of folding momos; if the wrappers are circular, you can put the stuffing in the middle and bring all the sides up and pinch at the top to make a little bag, or fold on to one side and pleat to make a purse. I got square wrappers (not ideal) so I brought all corners up to make a parcel for the meat momos and rolled and twisted for the veg momos. Your choice.
Wrap up your momos and steam for 10-12 minutes or until the wrapper becomes translucent (or fry if it's a cheat day). Serve with sauce!
