Prepare the momo dough by mixing maida and water until firm and smooth. Let it rest for 2 hours.

For the filling, heat oil in a pan and saute ginger and garlic.

Add chopped onions and saute until translucent.

Add chopped carrots and bell peppers, stir-frying until cooked.

Add salt, pepper, and Szechwan sauce. Mix well.

Incorporate cooked hakka noodles and stir fry.

Let the filling cool.

Divide the dough into lemon-sized portions and roll out thinly.

Place 1 tablespoon of filling into each dough leaf and fold into semi-circles, pleating the edges.

Keep the momos under a moist cloth to prevent drying.

Grease a steamer and place the momos inside.

Steam for 10-15 minutes until cooked through.

Serve hot with desired accompaniments.