Tibetan Steamed Buns (Tingmos)
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!
Tibetan Steamed Buns (Tingmos)
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!
Cooking Instructions
- 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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