Knead the dough: Add flour to a large mixing bowl, gradually add water, and knead until smooth and elastic. Let it rest for 30 minutes.

Prepare the filling: Finely chop or use a turbo chop to process the cabbage, carrots, and onion.

Combine the vegetables: Mix the chopped vegetables in a bowl with grated ginger, salt, and sunflower oil.

Shape the momos: Divide the dough into small portions and roll each into a thin circle.

Fill the momos: Place a spoonful of the vegetable filling in the center of each circle.

Seal the momos: Wet the edges with water and pinch and fold to create a frilled or desired shape.

Steam the momos: Grease a steamer pan and place the shaped momos on it.

Steam until cooked: Steam on high heat for 5-7 minutes, or until the skin becomes shiny and translucent.

Serve hot: Transfer the steamed momos to a serving platter and serve hot with chili garlic sauce or other accompaniments.