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Tingmo

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Tingmo
Tingmo steamed bread
TypeFilled steamed bread
Place of originTibet, China
Region or stateTibet
Created byTibetan people
VariationsBaozi
Clockwise from top: tingmo steamed bread, thenthuk noodle soup, momos in soup and vegetable gravy, with condiments in center from the Himalaya Restaurant, McLeod Ganj, Himachal Pradesh, India

Tingmo (Standard Tibetan: ཀྲིན་མོག) 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][6]

See also

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References

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  1. ^ Lonely Planet India - Sarina Singh. p. 377.
  2. ^ Tibet, Tibet - Patrick French. p. 77.
  3. ^ "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.
  4. ^ 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.
  5. ^ "Ladakh cuisine: 7 must-try dishes when you are in the 'Land of High Passes'". Hindustan Times. 2021-07-31. Retrieved 2022-04-07.
  6. ^ Datta, Rangan (7 October 2024). "Visiting Darjeeling for Durga Puja? Here's a local food trail to go on". The Telegraph. My Kolkata. Retrieved 28 October 2024.
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[1]

  1. ^ Datta, Rangan (7 October 2024). "Visiting Darjeeling for Durga Puja? Here's a local food trail to go on". The Telegraph. My Kolkata. Retrieved 28 October 2024.
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