Description
A fluffy steamed bread without filling eaten in the Himalayan mountainous regions and Kathmandu's Tibetan cultural sphere. Wheat flour fermented with yeast, rolled thin, brushed with oil, rolled up in multiple layers, shaped beautifully like a 'flower', and steamed. Very close to Chinese 'Hua Juan'.
Restaurants serving Tingmo (Ting Momo)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Flour
- Dry yeast
- Sugar
- Oil
- Salt
Instructions
- [Authentic Recipe]
- [Fermented Dough]: Knead flour with dry yeast, sugar, and lukewarm water; ferment in a warm place until doubled.
- [Shaping]: Roll dough thin into a large rectangle with a rolling pin, brush surface thinly with oil (or a dash of salt/turmeric). Roll up tight like a Swiss roll, cut into inch-wide slices. Turn cut side up, press center with chopsticks to open layers like petals.
- Steam fluffy for ~
- mins.
Learn more Spice, substitutes, tips
Key spices
None(Wheat sweetness and oil aroma are everything)
Substitutes at Japanese supermarkets
Can be perfectly substituted with 'Hua Juan' (Chinese steamed bread) sold in Chinatowns or frozen
Pairing
Shapta (Meat Stir-fry) / Aloo Tama (Bamboo Soup) / Thukpa
Trivia
'Ting' means 'layers (or clouds)' in Tibetan, 'Momo' means 'bread/dumpling'. Having no filling makes it the ultimate 'staple' matching any side dish. Go to a Tibetan restaurant in Nepal, and this is always ordered instead of rice.
Eating tips & etiquette
Unravel (tear) the layered parts by hand 'round and round', soaking the dough generously in the sauce of strongly flavored Tibetan meat stir-fries (Shapta), ultra-spicy chili sauce, or soup broths.
Allergen
Wheat