for the covering
½ kg all purpose flour
200 ml milk, or as needed
2 tsp oil
salt, according to taste
1 cabbage head, grated
1 small onion, chopped
4-5 green chillies. finely chopped
3 tbsp ginger chopped
1 cup cilantro, finely chopped
1 tsp ajinomoto (optional- see note )
salt, according to taste
2 tbsp olive oil
Make a tight dough by kneading the flour, milk, oil and salt. Gradually add in the milk and adjust quantity to make a tight dough. Let rest covered for at least 30 minutes. Make ¼th inch thick 4 inch circles.
Grate the head of cabbage.
Add some salt to it and leave for 30 minutes. After 30 minutes, squeeze the water out.
Add in the chopped onions, green chillies, chopped ginger, cilantro, ajinomoto*, olive oil and mix well.
Fill each dough circle with 1-2 tsp filling.
Around the edges, dab the the circle with some water.
Water acts as a glue for the edges to stick.
Pinch and twist to seal or fold the momo in half (into a semi-circular shape) and pinch the edges shut.
You can get as creative as you like with shapes, as long as you make sure to seal the edges well.
As you shape them, put them under a wet towel till ready to steam.
Place the momos in a steaming dish and cook for 10-15 minutes.
Serve with chilli-garlic chutney.