TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS | How to make TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS

By Shobha Keshwani  |  14th Jun 2016  |  
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  • TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS, How to make TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS
TINGMOS / TING MOMOS / TIBETAN STEAMED BUNSby Shobha Keshwani
  • Prep Time

    70

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

32

0





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.

TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS is just mouth-watering. This amazing recipe is provided by Shobha Keshwani. Be it kids or adults, no one can resist this delicious dish. How to make TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS is a question which arises in people's mind quite often. So, this simple step by step TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS recipe by Shobha Keshwani. TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS can even be tried by beginners. A few secret ingredients in TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS just makes it the way it is served in restaurants. TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS.

TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS

Ingredients to make TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS

  • 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

How to make TINGMOS / TING MOMOS / TIBETAN STEAMED BUNS

  1. 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.
  2. Knead it well for about 2 minutes and set it aside covering the bowl for about 1 hour or until it rises to double.
  3. Take the risen dough and roll it into a rectangular shape about 5 mm thick
  4. Brush the surface with oil. Spread the garlic paste and ginger.
  5. 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.
  6. Start rolling the bread carefully and tightly into a cylindrical shape like a Swiss roll.
  7. Cut them into equal sized pieces using a knife or dough cutter.
  8. 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.
  9. Cover and let them aside for 15 minutes before you start steaming to allow them to rise again.
  10. Place the bamboo steamer in a big vessel containing water and steam the tingmos for about 15 to 20 minutes.
  11. 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

My Tip:

If you don't like the raw flavour of garlic you can saute the ginger garlic before using it for spreading. I prefer not to do it as there is not much difference once the buns are steamed.

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