Directions

• For the dough, put the flour in a large bowl and slowly pour in about 250ml of warm water, while mixing it in with your other hand, to make a not-too-sticky dough. Knead until it forms a ball, cover and set aside for 15-20 minutes.
• Meanwhile, make the filling. Put the cabbage and spinach in a bowl, add the salt and oil, squish it through the vegetables (to draw out excess moisture), then set aside for five minutes. Tip the vegetables into a colander and press down firmly to drain off as much liquid as possible. Return the vegetable mixture to the bowl and stir in the chives.
• Knead the dough again for a minute to ensure it’s soft and smooth, then divide it into four, and cover to stop it drying out. Sprinkle a little flour on a work surface, but don’t overdo it – too much can stiffen the dough. Roll one piece of dough into a 25cm-long sausage shape, then cut into 10 equal slices, lightly flattening each one with your hand. Using a rolling pin, and making one wrapper at a time, push and pull the flattened piece of dough up and down quickly and firmly, holding it with your spare hand and turning it as you go, until it’s the size of your palm with the centre a bit thicker than the outer edges; it doesn’t need to be a perfect circle. Repeat with the rest of the dough.
• Lay a wrapper on a chopping board, spoon a tablespoon of filling into the centre, gently fold one side of the circle over the filling to meet the other side and, starting in the middle, use your fingertips to press the edges together. (If you’re using shop-bought wrappers, you’ll need to wet the edges before sealing.) If the momo is not completely sealed, the juices will escape during steaming, so ensure there are no gaps. Place the filled momo on a lined baking tray, cover with a tea towel, then repeat with the remaining wrappers and filling; keep the filled momos at least 1cm apart, covered with the tea towel to stop them drying out.
• If you’re using a metal steamer, lightly brush each basket with oil or line with greaseproof paper; if you’re using a bamboo one, line with greaseproof paper.
• The water in the base of the steamer, or in a wok, should be boiling when the baskets go in. Steam the momos in batches (and depending on the size of your steamer) over a high heat for 13-16 minutes.
• To test whether they’re ready, press gently: if the dough doesn’t stick to your finger, they’re done.
• Serve with chilli dips.