Tingmo

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]

Tingmo
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

See also

References
  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. 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.


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