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?