How to wrap/fold Momo (Dumpling): Kathmandu Style recipe

 Focaccia

Ingredients

• Strong Bread Flour 400 gm
• Water 300~320 gm (depending upon the type of flour you use)
• Yeast 4 gm
• Salt 6 gm
• Olive Oil 16 gm
• Cherry tomatoes
• Fresh rosemary
• Olives
• Salt to sprinkle

You can also use half water and half milk unless you want a vegan recipe.

Method

• Mix all the ingredients except flour in a bowl.
• Add flour and mix well. Kneading is not necessary, however, make sure there are no dry flour left.
• Dough is supposed to be very shaggy. Cover and let it rest for 30 minutes.
• Apply oil on your counter. Place dough on the counter. Stretch dough outwards and fold it towards the center. Repeat it around the dough multiple times (10 to 12)
• Cover and let it rest for 45 minutes. Repeat the stretching and folding procedure (6 to 8 times)
• Cover and let it rest for 45 minutes. Repeat the stretching and folding procedure (5 times) By this time, dough must be somewhat puffy and smooth.
• Cover and let it rest for 30 minutes.
• Place your dough on 20x30cm pan. Spread the dough by gently poking with your fingers. Apply olive oil on your finger before poking so as to prevent the dough from sticking on your fingers.
• Sprinkle your favourite herbs (rosemary) and poke tomatoes and olives into your dough.
• Let it rest for 30 minutes.
• Once dough becomes puffier (when you see bubbles on the surface of your dough), sprinkle salt on the dough and bake it in a pre-heated oven at 200 degree centigrade for 25 to 30 minutes.
• Let it cool before you cut it into pieces.