Name: TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS recipe by Shobha Keshwani at BetterButter
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Yield: 4
Ingredients: All purpose flour 1 and 1/2 cups; Baking powder 3/4 tsp; Instant yeast 1 tsp; Salt 1/2 tsp; Sugar 1 tsp (optional); Warm water 1/2 cup or as needed.; Ginger 1 tsp or more (grated or finely minced); Garlic paste 1 tsp; Salt as needed; Fresh coriander 2 tbsp (finely chopped); Spring onion 1/4 cup (finely chopped with greens); Oil 1- 2 tbsp

ABOUT TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS RECIPE

The Tingmo is a sort of a cousin to the Chinese steamed buns. If you’ve never heard of Tingmos before, they’re a steamed bread that is usually used by Tibetans to soak up everything from soup to curries and even spicy pickles/ sauces.

Ingredients Serving: 4

All purpose flour 1 and 1/2 cups
Baking powder 3/4 tsp
Instant yeast 1 tsp
Salt 1/2 tsp
Sugar 1 tsp (optional)
Warm water 1/2 cup or as needed.
Ginger 1 tsp or more (grated or finely minced)
Garlic paste 1 tsp
Salt as needed
Fresh coriander 2 tbsp (finely chopped)
Spring onion 1/4 cup (finely chopped with greens)
Oil 1- 2 tbsp

Instructions

In a large bowl take the flour. Mix baking powder, yeast, salt and sugar. Make a well in the middle. Add enough warm water to make a nice smooth dough.
Knead it well for about 2 minutes and set it aside covering the bowl for about 1 hour or until it rises to double.
Take the risen dough and roll it into a rectangular shape about 5 mm thick
Brush the surface with oil. Spread the garlic paste and ginger.
Sprinkle a little salt in the spring onion and leave for a minute. Squeeze out the water that has come because of adding salt. Mix the coriander leaves. Now spread this on the rolled out dough.
Start rolling the bread carefully and tightly into a cylindrical shape like a Swiss roll.
Cut them into equal sized pieces using a knife or dough cutter.
Line the bamboo steamer with a butter paper. Place the bread rolls upright leaving enough space (2 -3 inches) between each one as they expand on steaming.
Cover and let them aside for 15 minutes before you start steaming to allow them to rise again.
Place the bamboo steamer in a big vessel containing water and steam the tingmos for about 15 to 20 minutes.
Tingmos will be double the size after steaming. Remove them and serve hot. These can be served with any chilli sauce or a nice spicy gravy

Similar Recipes