Heat up in a wok a little of ghee, add the onions, garlic and ginger and fry until fragant.
Add the meat and the rest of the ingredients, cook stirring until the meat is browned.
Enough of all the ones of the list for getting a total of 4 cups (cleaned and chopped).
Steam or blanch them until slightly limp, season with the rest of the ingredients.
In a large bowl mix the flour with enough water until getting a smooth dough.
Knead and roll out the dough on a rectangle from 1/2 cm thick.
Cut off from it small circles from around 10 cm diameter.
Pour a teaspoon of the filling in the middle of each circle, form the momo in any of the traditional shapes.
Arrange on a steamer coated with vegetable oil spray (or ghee) and steam, covered for 15 minutes.
Serve with dipping sauce.