Tingmo
Tingmo (Template:Lang-bo) is a steamed bread in Tibetan cuisine.[1] It is sometimes described as a steamed bun[2] that is similar to Chinese flower rolls,[3] with a soft and fluffy texture.[4] 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,[5] and phing sha (a dish consisting of cellophane noodles, meat, and wood ear mushrooms).[4] It is speculated that the name "tingmo" is a contraction of "tinga" ("cloud" in the Tibetan language) and "momo" ("dumpling" in the Tibetan language).[4]
See also
References
- ^ Lonely Planet India - Sarina Singh. p. 377.
- ^ Tibet, Tibet - Patrick French. p. 77.
- ^ "From tingmo to thukpa, expand your horizons beyond momos at 4 new Himalayan spots in New York City". hoodline.com. 2018-09-04. Retrieved 2022-04-07.
- ^ a b c Kyikyi (2021-06-07). "Tingmomo Is a Tibetan Treat You Should Know. Here's How to Make It". Eater. Retrieved 2022-04-07.
- ^ "Ladakh cuisine: 7 must-try dishes when you are in the 'Land of High Passes'". Hindustan Times. 2021-07-31. Retrieved 2022-04-07.
External links
- Tingmo Tibetan steamed bread More than Just Curry (includes photographs and recipe)
- Tingmo making video on YouTube (not in English)
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
 | This Tibetan cuisine-related article is a stub. You can help Wikipedia by expanding it. |