Name: Tibetan Tingmo recipe by Runa Ganguly at BetterButter
Prep time: 75 min
Cook time: 12 min
Total time: 87 min
Yield: 4
Ingredients: 250 gm all purpose flour; 3 gms activated dry yeast; Salt to taste; 1 teaspoon sugar; Warm water as needed; 1 tablespoon oil for greasing

ABOUT Tibetan Tingmo RECIPE

Tingmo or ting momo is one of those breads that is extremely satisfying to get right. The distinguishing feature of this steamed dumpling is its layered appearance.Tingomo is relished with chilli pork, soups,etc. Tingmo can be prepared in a variety of ways, this being the simplest one

Instructions

Combine the dry ingredients in a mixing bowl
Add warm water gradually and create a soft dough(just like a normal bread dough)
sprinkle some flour on the working board and rotate, fold and stretch the dough to create enough gluten
Tuck the dough from all ends to form a ball
grease the dough ball and the bowl with 1.5 teaspoon oil and keep covered in a warm place for an hour to allow it to double in size
After an hour, place the dough on the working surface which has got some flour sprinkled
Now knead the dough gently for a few minutes
Flatten the dough into a rectangle with your palms or rolling pin
roll the dough into a thin sheet, maintaining its rectangular shape
Apply oil on the sheet and fold its longer side into thirds.
Use a knife to divide the folded dough into four equal parts..
Further divide each quarter further into 6 long strips
Stack the strips in pairs of threes such that you now have four sets of strips.
Form the Tingmo by first stretching slightly, then twisting and finally creating a swirl /flower like structure
Once all the tingmos have been formed, cover the dish and allow them to proof for another 30 minutes
Steam the tingmos for roughly 12 minutes. do not over cook them
They should be soft and fluffy like a bread from inside
Serve immediately they are still warm.

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