In a large bowl, mix the all-purpose flour with salt. Gradually add water until you form a smooth, firm dough. Add oil, knead briefly, cover with a damp cloth, and let rest for 30 minutes.

In a separate bowl, combine chopped cabbage, grated carrots, chopped onions, spring onions, soy sauce, black pepper, and salt. Mix well until all ingredients are nicely incorporated.

Divide the rested dough into small balls. Roll each ball into a thin disc, place about a teaspoon of filling in the center, and fold the dough over to pleat and seal.

Arrange the momos in a steamer lined with parchment paper. Steam for 10-12 minutes until the wrappers are shiny and cooked through.

In a pan, heat oil and sauté garlic and ginger until golden brown. Stir in red chili paste, tomato ketchup, soy sauce, vinegar, sugar, salt, and water. Simmer until the sauce thickens.

Gently toss the steamed momos in the hot chili garlic sauce until they are evenly coated.

Garnish your beautifully coated momos with chopped spring onions and serve immediately with extra sauce on the side.