Tibetan Tingmo | How to make Tibetan Tingmo

By Runa Ganguly  |  31st Mar 2018  |  
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  • Photo of Tibetan Tingmo by Runa Ganguly at BetterButter
Tibetan Tingmoby Runa Ganguly
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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

Tibetan Tingmo

Ingredients to make Tibetan Tingmo

  • 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

How to make Tibetan Tingmo

  1. Combine the dry ingredients in a mixing bowl
  2. Add warm water gradually and create a soft dough(just like a normal bread dough)
  3. sprinkle some flour on the working board and rotate, fold and stretch the dough to create enough gluten
  4. Tuck the dough from all ends to form a ball
  5. 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
  6. After an hour, place the dough on the working surface which has got some flour sprinkled
  7. Now knead the dough gently for a few minutes
  8. Flatten the dough into a rectangle with your palms or rolling pin
  9. roll the dough into a thin sheet, maintaining its rectangular shape
  10. Apply oil on the sheet and fold its longer side into thirds.
  11. Use a knife to divide the folded dough into four equal parts..
  12. Further divide each quarter further into 6 long strips
  13. Stack the strips in pairs of threes such that you now have four sets of strips.
  14. Form the Tingmo by first stretching slightly, then twisting and finally creating a swirl /flower like structure
  15. Once all the tingmos have been formed, cover the dish and allow them to proof for another 30 minutes
  16. Steam the tingmos for roughly 12 minutes. do not over cook them
  17. They should be soft and fluffy like a bread from inside
  18. Serve immediately they are still warm.

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