In a mixing bowl, combine the all-purpose flour and a pinch of salt.

Gradually add water and knead the mixture into a smooth, elastic dough.

Prepare the Filling:

In a separate bowl, mix together the chopped cabbage, grated carrots, bell peppers, mashed potatoes, minced ginger, minced garlic, and chopped green chili.

Add soy sauce, vegetable oil, salt, and pepper to the vegetable mixture. Ensure everything is well combined.

Shape the Momos:

Divide the rested dough into small, equal-sized portions.

Roll each portion into a thin, round sheet, keeping the edges slightly thicker than the center.

Place a spoonful of the prepared filling in the center of each dough sheet.

Fold and Seal:

Carefully fold the dough over the filling, creating a half-moon shape.

Seal the edges by pinching and pleating them together. Ensure there are no open gaps.

Steam the Momos:

Grease a steamer or steaming basket with oil to prevent sticking.

Arrange the momos in the steamer, leaving some space between them to expand while cooking.

Steam the momos for approximately 15-20 minutes until the dough becomes translucent and the filling is thoroughly cooked.