Tibetan Tingmo Bread Recipe

Tingmo is a steamed pastry in Tibetan delicacies. The part of old-fashioned Tibetan culinary art, the traditional Tingmo bread, which can be savored with soups, rice porridge etc, makes for a remarkable side meal. This Tingmo is made with just a bit of white flour in it. If you are new to the surprises of yeast, steamed bread is fairly a safe way to start with breads. The dough is simpler to work with and there is no worry of getting the crust.

The bread increases well one the yeast has simmered to a great froth. Simply knead it, allow it increase, roll it and form the bread for an enjoyable time in your cooking area. This is from time to time referred to as a steamed bun that resembles Chinese mantou. This does not have any kind of filling. A tingmo with some kind of filling, like meat or chicken, is called a momo. Why not try cooking it at home.

Ingredients:
• 2 cups of water
• ½ diced onion
• Cut green chillies
• 200 grams white flour
• 2 teaspoons of baking powder
• 1 teaspoon of garlic
• Small quantity of coriander
• Oil

Instructions:
1. Include water and kneed the floor for some time while adding the baking powder.
2. Leave behind the mixture for a while.
3. Then make a roll out of it.
4. Later on, slice up it into little round shaped parts.
5. Roll or twirl them a little bit to make it a flowery figure.
6. Diced onion, chillies, garlic and coriander have to be combined and tossed completely.
7. Now stuff the onion combination right into the raw pieces you have prepared.
8. Later on, set them perfectly into a steamer and await 15 mins.
9. Steaming Tingmos are ready.