Tingmo ( bo, ཀྲིན་མོག) is a steamed bread in Tibetan cuisine. It is sometimes described as a steamed bun that is similar to Chinese

flower rolls Mandarin rolls, Steamed Mandarin rolls, Flower Buns, or Huā juǎn () are a kind of steamed bun originating from China. The rolls are cooked by steaming. It is another one of the staples of Chinese cuisine, which is similar to white bread in west ...

, 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 Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan ...

, meat, and wood ear mushrooms). It is speculated that the name "tingmo" is a

contraction Contraction may refer to: Linguistics * Contraction (grammar), a shortened word * Poetic contraction, omission of letters for poetic reasons * Elision, omission of sounds ** Syncope (phonology), omission of sounds in a word * Synalepha, merged ...

of "tinga" ("cloud" in the Tibetan language) and "momo" ("dumpling" in the Tibetan language).

References

External links

Tingmo Tibetan steamed bread
More than Just Curry (includes photographs and recipe)
Tingmo making video on YouTube (not in English)
Tibetan cuisine Steamed buns {{tibet-cuisine-stub

See also

References

External links