For the dough:

• Place the maida to a mixing bowl and mix in the salt and oil.
• Add the water, a little bit at a time and knead to form a smooth and elastic dough. Once it reaches the right consistency, cover the bowl with a damp cloth and allow to rest for about 30 minutes.

For the stuffing:

• In a heavy-bottomed pan heat up the oil and sauté the garlic for a few seconds until it releases its aroma.
• Next, stir in the chopped onions and fry on medium heat for a couple of minutes until it begins to turn color slightly then toss in all the chopped vegetables and cook them, stirring often, for 5-7 minutes.
• Finally, season with black pepper and soy sauce (only add more salt if necessary) and fry for another 3 minutes to meld all the flavors together.
• Remove the pan from the heat and set the filling aside to cool.

How to Shape the Momos:

• Divide the dough into half and roll each half into ciliders of about 8 inches in length. Cut the cilinders into 8 equal pieces and roll them into balls between your palms.
• Roll out each ball into a circle, making the dough thinner towards the edge of the circle and thicker in the center.
• Place about 1 spoonful of the filling in the center. Begin shaping the momos dumplings by pleating the edge all around and sticking the ends together in the middle.
• Place the momos aside , keeping them covered with a damp cloth or paper towel to keep them from drying out.

How to Steam the Momos:

• To cook the momos, bring some water to boil in a steamer or pressure cooker.
• Prepare a pan or heat resistant plate by greasing it with oil and arrange the momos on it, leaving some space between them so they don't stick together (you may need to work in batches).
• Place them in the steamer or pressure cooker and cook on medium for about 7 minutes until the dough has become translucid and no longer feels sticky to the touch.
• Plate and serve immediately with spicy chutney or Schezwan sauce.

Enjoy!