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][6]

Tingmo

Tingmo steamed bread
Type	Filled steamed bread
Place of origin	Tibet, China
Region or state	Tibet
Created by	Tibetan people
Variations	Baozi

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

• List of steamed foods
• List of Tibetan dishes