Make the Dough: In a large bowl, mix the flour and salt. Create a well in the center and gradually add the water, mixing until a shaggy dough forms.

Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.

Cover with a clean, damp towel and let it rest for at least 30 minutes.

Prepare the Dipping Sauce: While the dough rests, whisk all the dipping sauce together in a small bowl until the sugar or honey is fully dissolved.

Set aside.

Cook the Filling: Heat 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large frying pan or wok over medium heat.

Add the grated ginger and crushed garlic and stir-fry for 1 minute until fragrant.

Add the carrots and cook for another 2-3 minutes.

Stir in the shredded cabbage, paneer, salt, and soy sauce.

Cook until the vegetables are tender and any excess liquid has evaporated—the mixture should be quite dry.

Remove from heat, stir in the sliced scallions, and allow the filling to cool completely.

Process the Filling: Once cool, transfer the vegetable mixture to a food processor and pulse a few times until finely chopped but not mushy.

Set aside.

Shape the Wrappers: Lightly flour a couple of baking sheets.

Roll the rested dough into a long, even log and divide it into 20 equal pieces.

Working with one piece at a time (keep the others covered with a damp towel), roll it into a ball. On a well-floured surface, roll the ball into a thin circle about 3 inches in diameter.

Place the finished wrapper on the prepared baking sheet and repeat with the remaining dough.

Fill and Pleat the Momos: Place a heaping teaspoon of the cooled filling in the center of a wrapper.

Fold the wrapper in half to create a semi-circle, pinching the top center to seal. Create small pleats along one edge, pressing each pleat against the flat edge of the other side, working from the center outwards to seal the dumpling.

Repeat until all momos are filled.

Pan-Fry and Steam: Heat 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large, lidded non-stick frying pan over medium-high heat. Carefully arrange half of the momos in the pan, flat-side down, ensuring they don't touch.

Fry for 2-3 minutes until the bottoms are golden brown and crisp.

Reduce the heat to low, carefully pour in 3 tablespoons (45 ml / 1.5 fl oz) of water (it will sizzle and steam!) , and immediately cover with the lid. Steam for 4-5 minutes, or until the wrappers are translucent and the filling is heated through.

Repeat with the remaining oil and momos.

Serve Immediately: Transfer the hot momos to a platter and serve immediately with the prepared dipping sauce.

Keep the dough and rolled wrappers covered with a damp cloth at all times to prevent them from drying out, which makes them difficult to seal.

Don't overfill the dumplings. A heaping teaspoon is the perfect amount to ensure they seal properly and don't burst while cooking.