i have some question relating to momo.

1. How to make momo juicy? nepal ma khada kheri kasto juicy hunthiyo, tesko ko lagi k garne hola? k ingredients misaune hola??

2. I am sure many of you have eaten at Sumai restaurant Teku. How to make badam ko achar like they do. tried many times with penut but doesnt come out like that.

3. I have seen in momo pasal in nepal that they cut out the dough in circles and put oil in between and stack them to use later. I am not really sure if oil could be used for that purpose. wont it stick?? also if any one knows, how can those dough circles be preserved so that they can be used after like 2 hours.

i am sure there are many momo experts here in sajha. i will appreciate your suggestions. thank you in advance for looking at this post.