How to Prepare Quick Tibetan Steamed Buns (Tingmos)

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, tibetan steamed buns (tingmos). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tibetan Steamed Buns (Tingmos) is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Tibetan Steamed Buns (Tingmos) is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook tibetan steamed buns (tingmos) using 14 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Tibetan Steamed Buns (Tingmos):

1. Make ready dough
2. Make ready 1 1/2 cup AP or bread flour
3. Get 3/4 tsp baking powder
4. Take 1 tsp instant yeast
5. Make ready 1/2 tsp salt
6. Take 1 tsp sugar
7. Take 1/2 cup warm water
8. Make ready filling
9. Take 1 1/2 tsp powdered ginger (dried)
10. Make ready 2 tsp garlic powder
11. Take 1/4 cup green onion or chives
12. Get 1 tbsp Fresh herbs
13. Prepare 3 pinch salt
14. Get 1 oil

Instructions to make Tibetan Steamed Buns (Tingmos):

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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