Tibetan Steamed Buns (Tingmos)
Tibetan Steamed Buns (Tingmos)

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, tibetan steamed buns (tingmos). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

The first time I has tingmo I was awestruck by the shape. They looked like how an elegant lady wore her hair bun. When I bit into the bun I was puzzled.

Tibetan Steamed Buns (Tingmos) is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Tibetan Steamed Buns (Tingmos) is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook tibetan steamed buns (tingmos) using 14 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Tibetan Steamed Buns (Tingmos):
  1. Take dough
  2. Get 1 1/2 cup AP or bread flour
  3. Make ready 3/4 tsp baking powder
  4. Get 1 tsp instant yeast
  5. Make ready 1/2 tsp salt
  6. Make ready 1 tsp sugar
  7. Get 1/2 cup warm water
  8. Make ready filling
  9. Prepare 1 1/2 tsp powdered ginger (dried)
  10. Get 2 tsp garlic powder
  11. Get 1/4 cup green onion or chives
  12. Make ready 1 tbsp Fresh herbs
  13. Get 3 pinch salt
  14. Get 1 oil

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. Great recipe for Tibetan Steamed Buns (Tingmos). Or of the "norm" and good.

Instructions to make Tibetan Steamed Buns (Tingmos):
  1. Mix dough ingredients (first six). I used a food processor with a dough blade. Should make a smooth ball.
  2. Spray a bowl with nonstick spray, put dough in bowl. Cover let rise until it doubles. About 1 hour.
  3. Slice your fresh herbs, note, cilantro is the normal used, but I used sage in the pictures because that is what I had.
  4. Slice your green onions, about 1/4 inch or smaller.
  5. Roll out your dough, I used a floured cutting board, to about 1/4 thick. No less.
  6. Either spray your dough with oil, or brush some oil on.
  7. Sprinkle your garlic and ginger powder on dough. Leave a 1 inch boarder on the long side to seal later.
  8. Spread your herbs next, don't forget the boarder.
  9. Spread your green onions, leave the boarder.
  10. Sprinkle 3 or 4 punches of salt to round it out.
  11. Roll it up as tightly as you can, but be careful, don't rip it. If you do, you can pinch it closed.
  12. Set up your steaming apparatus. Spray the surface or use parchment paper, sprayed.
  13. Cut a little off each end to square it up, like 1/4 inch.
  14. Slice your roll into pieces. Use your judgement, make them about 1 1/2 - 2 inches.
  15. Place in your steamer (not heated yet) leave as much space as possible.
  16. Allow to raise about 20 minutes.
  17. Get the stream going, you may have to remove your steamer basket until the water is hot.
  18. Stream rolls for 20 minutes.
  19. Serve immediately.

I was looking for something to do a "dunk" in some chicken tika masala I was going to make. Something to replace naan, just different. But I needed to make it simpler. Both my wife and. hi, guys in this video I am going to show you how to make Tibetan tingmo or 蒸馒头 or Chinese Steamed buns. This tingmo recipe is very easy to prepare and delious to eat.

So that’s going to wrap this up for this special food tibetan steamed buns (tingmos) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!