📝 About This Recipe
Tingmo is the beloved, pillowy-soft steamed bread of Tibet, known for its intricate flower-like swirls and airy texture. Unlike filled buns, these are pure, yeasted dough delights designed to soak up the rich juices of hearty stews and spicy curries. Their delicate layers and subtle hint of ginger oil make them a comforting staple of Himalayan soul food.
🥗 Ingredients
The Dough Starter
- 1 1/4 cups Warm water (between 105-110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast)
Dry Ingredients
- 4 cups All-purpose flour (sifted for extra fluffiness)
- 1 teaspoon Baking powder (helps with the springy texture)
- 1/2 teaspoon Salt (fine sea salt preferred)
Aromatic Layering
- 3 tablespoons Vegetable oil (or neutral oil like grapeseed)
- 1 teaspoon Sesame oil (for a subtle nutty aroma)
- 1 teaspoon Fresh ginger (very finely minced or grated)
- 1/4 teaspoon Turmeric powder (optional, for a golden swirl)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and salt until well combined.
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3
Create a well in the center of the flour and pour in the yeast mixture. Using a wooden spoon or your hands, gradually incorporate the flour into the liquid until a shaggy dough forms.
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4
Turn the dough onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and no longer sticks to your hands. If it's too sticky, add flour one tablespoon at a time.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
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6
While the dough rises, prepare the aromatic oil by mixing the vegetable oil, sesame oil, minced ginger, and turmeric in a small ramekin.
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7
Once the dough has doubled, punch it down to release the air. Roll it out on a floured surface into a large, thin rectangle (about 1/4 inch thick).
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8
Brush the entire surface of the dough rectangle generously with the prepared aromatic oil mixture.
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9
Starting from the long edge, roll the dough tightly into a long log, similar to a cinnamon roll. Slice the log into 10-12 equal pieces, about 1.5 to 2 inches wide.
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10
To create the traditional 'flower' shape, take one piece and use a chopstick to press down firmly in the center (parallel to the cut sides), which will cause the layers to fan out. Alternatively, twist the dough piece gently and tuck the ends under.
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11
Place the shaped buns on individual squares of parchment paper and arrange them in a steamer basket, leaving at least 2 inches between them as they will expand.
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12
Cover the steamer and let the buns rest for a second rise of 15-20 minutes while you bring your steamer water to a boil.
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13
Place the steamer over the boiling water. Steam on medium-high heat for 15 minutes. Crucially, do not open the lid during steaming!
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14
After 15 minutes, turn off the heat but leave the lid on for another 3-5 minutes. This prevents the buns from collapsing due to a sudden temperature change.
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15
Remove the lid carefully, avoiding dripping condensation onto the buns. Serve immediately while hot and fluffy.
💡 Chef's Tips
Always use a damp cloth to cover the dough to prevent a dry skin from forming. Ensure your steamer water is already boiling before you start the 15-minute timer. If you don't have a bamboo steamer, a metal one works fine, just wrap the lid in a kitchen towel to catch condensation. For a more decorative look, sprinkle a few nigella seeds or chopped scallions over the oiled dough before rolling. To reheat, simply steam them again for 2-3 minutes; microwaving can make them tough and rubbery.
🍽️ Serving Suggestions
Serve alongside 'Shapta', a traditional Tibetan stir-fried spicy beef dish. Perfect for dipping into 'Ema Datshi', the famous Bhutanese chili and cheese stew. Pair with a warm cup of Tibetan Butter Tea or a light Jasmine green tea. Use them to mop up the gravy of a rich Lentil Dal or a vegetable curry. Serve as a breakfast treat with a side of honey or condensed milk for dipping.