Tingmo
Tibetan bread
Tingmo (Standard Tibetan: ཀྲིན་མོག) is a steamed bread in Tibetan cuisine. It is sometimes described as a steamed bun that is similar to Chinese flower rolls, with a soft and fluffy texture. It does not contain any kind of filling. A tingmo with some type of filling, like beef or chicken, is called a momo. Tingmo are often paired with vegetable dishes, meat dishes, dal dishes, and phing sha (a dish consisting of cellophane noodles, meat, and wood ear mushrooms). This dish can also be made by making twist and turns in the dough, so that it becomes more fluffy. It is speculated that the name "tingmo" is a contraction of "tinga" ("cloud" in the Tibetan language) and "momo" ("dumpling" in the Tibetan language).
Sources and credits
This article is adapted from the Wikipedia article “Tingmo”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Tingmo or Ting Momo.JPG by Sumit Surai, CC BY-SA 4.0
- TibetanFood.JPG by User: (WT-shared) Jpatokal at wts wikivoyage, CC BY-SA 4.0
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