Vegetable Momo

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1. 1Step 1: Mix the flour, salt and oil in a bowl. Add the lukewarm water gradually and knead into a smooth, soft dough.
2. 2Step 2: Cover the dough and rest it at room temperature for at least 30 minutes so it becomes pliable.
3. 3Step 3: Heat the oil in a pan over medium heat. Sauté the garlic, ginger, chilies and half the scallions for 1 to 2 minutes until fragrant.
4. 4Step 4: Add the onion and cook briefly until softened.
5. 5Step 5: Add the cabbage, carrot, salt and pepper. Stir-fry over medium-high heat until the vegetables are fully cooked and any moisture has evaporated, then stir in the remaining scallions. Cool completely.
6. 6Step 6: Divide the dough into 24 equal pieces and roll each into a ball. Flatten each ball and roll it as thin as possible into a round.
7. 7Step 7: Place about 1 tablespoon of the cooled filling in the center of each wrapper. Pleat the edges and press them together to seal into a bundle, brushing with a little water if needed.
8. 8Step 8: Make the achaar: heat a little oil in a pan, add the cumin seeds and dried red chilies and fry briefly. Add the tomatoes and cook until soft and saucy, then stir in the sesame seeds and cilantro, season with salt, cook a few minutes more, and blend smooth. Cool.
9. 9Step 9: Oil the steamer plate or lay parchment in the steamer. Arrange the momos in a single layer, not touching, and steam over boiling water for 10 to 12 minutes until the wrappers look translucent and shiny.
10. 10Step 10: Serve the momos hot with the achaar dipping sauce.