1-First Step: Prepare the dough by mixing flour, salt, and water until a shaggy dough forms. Knead until smooth, then cover and rest for at least 20 minutes.

2-Second Step: Make the filling. Combine minced meat with chopped cabbage and onions, then add ginger paste, garlic paste, coriander, cumin, pepper, cilantro, and salt. If the meat is lean, add 1 tsp oil to keep the filling moist.

3-Third Step: Portion and roll. Divide dough into small balls, then roll each into small circular flat pieces about 2 mm thick. Keep the edges slightly thicker so they seal more easily.

4-Fourth Step: Fill and fold into Nepali style round shapes. Place a spoonful of stuffing in the center, then fold into round pouches by pinching the edges firmly all around. Some cooks also shape into half-moon, but Nepali momos are usually round.

5-Final Step: Steam the momos traditionally. Line the steamer (optionally with cabbage leaves to prevent sticking), then steam until the dough turns translucent and the filling is cooked, usually 10 to 15 minutes. Serve hot with chili garlic sauce, tomato chutney, sesame-peanut achar, or soybean-based achar.