This month we’re making a savoury Tibetan
yeasted bread called Tingmos or Ting Momos in Aparna's We Knead To Bake Group. Tingmos are steamed bread that is usually
used by Tibetans to soak up everything from soup to curries and even spicy
I remember eating something similar when we lived in
China.This dish made me so nostalgic which in turn made the preparation all the
more interesting and exciting!!!
The Tingmo is a sort of a cousin to the
Chinese steamed buns and is also popular in the Indian state of Sikkim whch has
a geographical border with Tibet. Of course, you can also generally find it on
the menu along with Momos, at most Tibetan eateries all over India.
This recipe is adapted from Rick Stein’s
cookbook titled “India”,where he
describes Tingmos as “spongy, slightly gelatinous little steamed Tibetan buns,
pleasingly savoury with ginger, garlic, coriander and tomato. Rather
irritatingly more-ish on their own, they’re addictive when dunked into a rich
curry or the very yummy Tibetan red chilli sauce”.
This little bun is made and eaten in Tibet
usually at breakfast with a rice porridge called dreythuk. They’re quite
popular though with a very spicy red chilly dipping sauce called Sepen. They
can also be served with soups or “curries”.
So when made and cooked properly, Tingmos
should be soft, fluffy and slightly chewy. There are two types of Tingmos – one that’s plain and one with a little filling.This version uses the fillings.
Tingmos/ Ting Momos
from Rick Stein’s India -
For the dough:
cup all-purpose flour
tsp baking powder
tsp instant yeast
to 1/2 cup warm water
For the filling:Mix together the following
1/2 tsp ginger paste or finely minced ginger
Salt a large pinch
tbsp chopped fresh coriander
cup finely chopped spring onion greens and whites
make the dough, combine the flour, baking powder, yeast and salt in a large
bowl and make a well in the middle. Add enough of the warm water (and flour if
necessary) and knead to make a soft and smooth but not sticky dough. Knead for 1 to 2 minutes in the bowl and then
cover and set aside for about 45 minutes to an hour until it rises to almost
double in size.
the risen dough onto a lightly floured surface, and divide into two pieces.
Roll each piece into a rough rectangle (this makes rolling up easier) about 5mm
thick. Spread a portion of the filling over the rolled out dough .Roll
up the dough fairly tightly, from the long side as you would a Swiss roll, then
cut it into 6 or 7 slices about 3 to 4mm thick. Repeat with the remaining half
of the dough and filling.
oil a steamer and place the rolls upright in the steamer (so the cut sides face
up/ down) leaving about 2 to 3 inches space in between as they will expand on
steaming. Loosely cover and let it sit at room temperature for about 15
minutes. In the meanwhile, get the water in your steamer boiling. Steam the
Tingmos over simmering water, covered, for about 15 to 20 minutes until they’re puffy, firm and cooked. Serve
I served this with a spicy Tibetan chili sauce called Sepen...
- You can add 1 teaspoon of grated garlic to the filling.
- The ginger and garlic in the filling can also be sauteed with a little oil if you do not prefer the the raw flavors of the spices.
Labels: * We Knead To Bake, best of 2015, Breads, Flavors from across the border, Sikkim, Step-by-step Pictorial Recipes, Tibetan Cuisine