Tibetan Steamed Buns (Tingmos)

Name: Tibetan Steamed Buns (Tingmos)
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cup AP or bread flour; 3/4 tsp baking powder; 1 tsp instant yeast; 1/2 tsp salt; 1 tsp sugar; 1/2 cup warm water; 1 1/2 tsp powdered ginger (dried); 2 tsp garlic powder; 1/4 cup green onion or chives; 1 tbsp Fresh herbs; 3 pinch salt; 1 oil

Fo Fa @cook_2813029

Or of the "norm" and good.
I was looking for something to do a "dunk" in some chicken tika masala I was going to make. Something to replace naan, just different. I ran across this recipe. But I needed to make it simpler. So I did. Both my wife and I were surprised at how well these turned out, and they taste great. Will be making these again. They had a slight crust on them, nothing like baked mind you, and are so soft, nice flavor, a real treat. Give these a try, you won't regret it, other than cleaning up the flour mess, but that might just be me. I seem to get it everywhere!

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Ingredients

20 mins

4 servings

dough
1 1/2 cupAP or bread flour
3/4 tspbaking powder
1 tspinstant yeast
1/2 tspsalt
1 tspsugar
1/2 cupwarm water
filling
1 1/2 tsppowdered ginger (dried)
2 tspgarlic powder
1/4 cupgreen onion or chives
1 tbspFresh herbs
3 pinchsalt
1oil

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Steps

20 mins

1

Mix dough ingredients (first six). I used a food processor with a dough blade. Should make a smooth ball.
2

Spray a bowl with nonstick spray, put dough in bowl. Cover let rise until it doubles. About 1 hour.
3

Slice your fresh herbs, note, cilantro is the normal used, but I used sage in the pictures because that is what I had.
4

Slice your green onions, about 1/4 inch or smaller.
5

Roll out your dough, I used a floured cutting board, to about 1/4 thick. No less.
6

Either spray your dough with oil, or brush some oil on.
7

Sprinkle your garlic and ginger powder on dough. Leave a 1 inch boarder on the long side to seal later.
8

Spread your herbs next, don't forget the boarder.
9

Spread your green onions, leave the boarder.
10

Sprinkle 3 or 4 punches of salt to round it out.
11

Roll it up as tightly as you can, but be careful, don't rip it. If you do, you can pinch it closed.
12

Set up your steaming apparatus. Spray the surface or use parchment paper, sprayed.
13

Cut a little off each end to square it up, like 1/4 inch.
14

Slice your roll into pieces. Use your judgement, make them about 1 1/2 - 2 inches.
15

Place in your steamer (not heated yet) leave as much space as possible.
16

Allow to raise about 20 minutes.
17

Get the stream going, you may have to remove your steamer basket until the water is hot.
18

Stream rolls for 20 minutes.
19

Serve immediately.

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Cooksnaps

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Fo Fa @cook_2813029

on September 22, 2015 02:15

My wife is disabled, she has M.S. And she finds it hard to cook from her wheelchair. I like a variety of foods, but hate tomatoes, so you don't see too many of my recipes with tomatoes on them. Also both of us have type II diabetes, so high carb and sweet is usually not on the menu either. We have one married daughter, and one that now lives in the Seattle area. We live in Texas, USA with our two dogs.Sorry I have not posted in awhile. Been taking chemo and radiation. and it has taken some out of me. Doctor says it seems to be working, so there is that.