For the filling: Heat oil in a saucepan add sesame oil, chopped onions, ginger, cashew nuts, carrots, French beans and mushrooms. Add pepper soy sauce and water into it. Cook on low flame. Then add tofu into it. Mix them well.(Tip: Sprinkle salt into the ingredients after you add mushrooms it will help cook the ingredients quickly), Top if off with bean sprouts and spring onions. Transfer the filling mixture onto a plate and keep in the fridge few minutes. For the dough: In a mixing bowl, add refined flour, egg, salt, baking soda and water. Keep kneading the flour. Next add oil and continue to knead the dough until it gets soft. Allow it to rest for 10 minutes. Break the dough into smaller pieces and hand roll them into dough balls. Roll each mini dough ball as flat as you can. Cut the dough with a round shaped bowl or cookie cutter. Then spread the stuffing on it and cover it with another round shaped dough. Seal them together. Make design at the edges with the help of a spoon to prepare a momo. Cook the momos in the steamer for 7 to 8 minutes. Transfer the momos from the steamer and cook it with oil on a flat pan. In the same flat pan fry a half fried egg. Serve the momos on the plate and top it off with the half fried egg. Garnish it with chopped spring onions and sesame oil.