Mix the flour, salt, and oil in a bowl 

Gradually add warm water to knead a soft dough. cover this dough and keep aside for 20 minutes.

Heat oil in a non-stick pan and add ginger and garlic and saute for a minute.

 Then add carrot and cabbage. Turn around over high heat till all the moisture evaporates. Squeeze the soya granules, and put in the pan and stir it continuously.

Add the spring onions and mix gently.

Then mix in the Soya sauce, salt, vinegar and black pepper and mix well. Stir this mixture until the moisture dries up. Turn off the flame and let the mixture cool down.

Roll the dough thin and cut into circles using a cookie cutter or any sharp circular object like steel glass.

The size of these circular dough discs should be 3 or 4 inches

Take a disc, wet the edges using your finger and place 1 or 2 tsp filling in the center.

Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.

Heat water in a steamer or a big pan and bring it to boil.

Grease your steaming pan and arrange the momos in such a way that they do not stick to each other.

Cover with lid and let them cook for about 10 minutes until the skin of momos looks shiny and don't feel sticky on toughing.

Serve hot with  Tomato-chili sauce and enjoy.

Soak the red chilies in warm water for 15 minutes.

Mix together everything and grind in the grinder using little water. You hot chili sauce is ready.