• Soak soya chunks in hot water for 10-15 minutes until soft, then squeeze all the water from them. Transfer them to a bowl and set them aside.
  1 ⅓ cup dried soya chunks
• Place the squeezed soya chunks in your processor and blend them until all soy chunks are finely processed.
• Add all the chopped vegetables (cabbage, onion, garlic, ginger, and cilantro) and water to the food processor.
  1½ cup chopped cabbage, ½ cup chopped onion, 2 cloves garlic, 6 g ginger, ¼ cup chopped cilantro, ¼ cup water (blending vegetables)
• Combine all vegetables in a large bowl until thoroughly combined.
• Heat oil in a pan on medium heat.
  1 ½ tbsp oil
• Once hot add fenugreek seed. Let it cook for a min on high heat.
  ¼ tsp fenugreek seeds
• Add processed fillings to the pan. Combine well.
• After that, add spices (turmeric, red chili, momo masala and black pepper). Combine all ingredients well. And cook it for a min or two, and set them aside.
  ½ tsp ground turmeric, ½ tsp red chili powder, 1 tsp momo masala, ¼ tsp black pepper powder
• Remove fillings from the pan and transfer it to the bowl.
• Then add soy sauce and salt. Combine well and set it aside.
  ½ tsp salt (as per taste), 1 tsp dark soy sauce (optional)

Momo Preparations

• Make a dough by adding flour in a bowl and water. Knead the dough thoroughly until it's firm but not sticky. Cover it for 10 mins.
  2 cup flour, ⅓ cup water (momo wrapper)
• Make a small round-shaped ball using your hand.
• Then using a rolling pin, roll the dough into a small circle on your wooden surface, keeping the edges thin
• Put one tablespoon of filling in the center of each wrapper.
• Begin pleating the wrapper from the sides towards the center using your index and thumb fingers. When joining the pleats, press gently and close to create a round dumpling.

Steaming Process

• Fill a momo steamer with 10 cups of water.
• Bring water to a boil in the steamer.
• Grease the momo tray with oil before arranging the momo.
• Arrange momo in the steamer basket, leaving some space between them.
• Cover the basket or pot with a lid.
• Steam momo for 15mins on high heat until it has a shiny outer covering. (That's how you know its ready)
• Once cooked, remove momo from the steamer basket and serve hot with achar, or jhol sauce.