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Remove the momos carefully and serve immediately with either soup and/or chutneys).
Wash and finely chop the cabbage, then mix all other ingredients into a bowl with olive oil and salt.
Divide the dough into 15g balls. Roll out each ball to roughly 7cm in diameter onto a floured surface. Place a spoonful of the filling in the centre, lift and hold the pastry in one hand and pinch together by crimping, folding and pressing the edges with the aid of your thumb and forefinger to form a semi-circle.Sift the flour into a bowl, add water and make simple plain dough mix well and knead for 3-5 minutes by adding a little flour if required to achieve a stiff dough, cover to avoid drying out then allow to rest for few minutes.
Grease a steamer tray and place the momos onto the tray leaving space around each momo.
Repeat for the rest and steam for about 10-12 minutes.
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