I went to one chinese restaurant awhile ago and ordered momo called "xiao long bow" , it was 50% jhol n rest meat. The best momo i ever had. And this is how they do it, i tried n its really good.
Save the bone and boil it for a long time until the water is rich in gelatin. Add little spices of your choice to give it a flavor. After it cools down, store it in your fridge until it turns into jelly.
Now, when you roll momo, add 50-75% keema and rest of this gelatin with spoon, one momo at a time.
And you have a juicy momo.
Saathi lai recipe lekhda lekhdai momo craving po bhayo ta. Ajha daro beer ra momo jaanay bho.