1-First Step: Make the dough. Combine 2 cups white flour with 3/4 cup water and mix until shaggy. Add 1 to 2 tbsp oil if you want a softer texture, then knead until smooth. Cover and rest for 15 to 20 minutes so the gluten relaxes.

2-Second Step: Prepare the momo filling. In a bowl, mix minced meat with finely chopped onion, minced garlic, ginger-garlic paste, cumin powder, black pepper, salt, and chopped vegetables like potatoes and leeks. For juiciness, use fatty meat or add a small drizzle of oil if your meat is lean. Mix until the mixture looks cohesive, then chill 10 to 15 minutes while you roll dough.

3-Third Step: Roll dough into small circles. Divide the dough into portions, then roll each portion into a thin rope and cut small pieces. Roll each piece into a small circle (aim for uniform thickness) so cooking stays even. If the dough sticks, dust lightly with flour.

4-Fourth Step: Add filling and shape into rounds or half-moons. Place about 1 tsp filling in the center of each circle. Fold and pinch to seal; you can make a traditional round pouch or a half-moon shape. If you want a stronger seal, lightly moisten the edge with water before folding.

5-Fifth Step: Steam the momos. Set up a mucktoo steamer or similar steamer with a light oil coating or parchment. Steam until the wrappers look translucent, typically 10 to 12 minutes depending on momo size. Do not overcrowd, or the momos may stick and cook unevenly.

6-Final Step: Finish and serve hot. Serve immediately with chili garlic sauce or pickled daikon and tomato chutneys. If you prefer jhol momo, simmer the steamed momos briefly in spicy broth with vegetable sauce before serving.