I ate some MOMO from Cuisine of India, Houston. Their MOMO is good but really don't taste like the ones that we steam in Nepali gatherings at home. Does anybody know how Nepali restaurants make MOMO? I mean common there is no enough time to roll dough n wrap keema which itself takes hrs to be prepared mixing masalas here n there. I feel like every Nepali restaurants buy frozen dumplings from Chinatown n steam it or warm it. Does anybody know anything?

They probably buy those chinese pastries (round and similar to momo pastry). It is funny but momo is the easiest fast food to make here (or wherever they have the pastry). It is tedious to make momo in Nepal because of time consuming dough.
 
I used to have a double decker steamer that could steam 100 momo in 30 minutes with just a glass of water. I remember i made about 200 momos once in about 1 1/2 hours. Now we have the Nepal type, which is also time consuming.