Once the oil is hot, add the finely chopped garlic and sauté on low flame for a few seconds.

Add the ginger and onions, sautéing for 1-2 minutes until the onions become soft.

Add the chopped carrots and mushrooms. Sauté on medium flame. Pro Tip: Mushrooms release water and carrots take longer to cook, so we sauté them first to ensure the filling doesn't become watery later.

Now, add the capsicum and cabbage. Stir in the vinegar, soy sauce, black pepper, salt, and chili flakes. Mix everything well.

Increase the flame to high and stir-fry for 2-3 minutes. We want the vegetables to stay slightly crunchy, so avoid overcooking them.

Finally, toss in the spring onion greens, cook for one more minute, and turn off the heat.

Transfer the filling to a plate and let it cool down completely. Important: Never use hot filling with rice paper, as the heat will tear the delicate sheets.

Take a wide plate with normal water. Dip one rice paper sheet for about 4-5 seconds. Do not soak it for too long, or it will become too mushy to handle. Place the softened sheet on a clean board or plate.

Place 1-2 spoons of the cooled veggie filling in the center of the sheet. Fold the sides inward and roll it tightly into your desired shape. Be careful not to overfill, as this can cause the dumplings to burst.

Grease your steamer or momo maker tray with a little oil. Arrange the dumplings on the tray, leaving a small gap between them so they don't stick together.

Cover and steam on medium flame for 5-6 minutes.

Once the rice paper looks transparent and firm, turn off the heat.

Carefully remove them and serve hot with Schezwan sauce, chilli oil, or spicy momo chutney.