Tingmo (original) (raw)

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Tingmo (Standard Tibetan: ཀྲིན་མོག) is a steamed bread in Tibetan cuisine. It is sometimes described as a steamed bun that is similar to Chinese flower rolls, with a soft and fluffy texture. 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, and phing sha (a dish consisting of cellophane noodles, meat, and wood ear mushrooms). It is speculated that the name "tingmo" is a contraction of "tinga" ("cloud" in the Tibetan language) and "momo" ("dumpling" in the Tibetan language).

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dbo:abstract Tingmo auch Ting Momo genannt (Tibetisch ཀྲིན་ མོག) ist ein für die tibetische Küche typisches gedämpftes Brot. Im an Tibet angrenzenden indischen Bundesstaat Sikkim ist es ebenfalls populär. Es wird manchmal auch als gedämpftes Brötchen bezeichnet und ähnelt chinesischen Blumenbrötchen. Es enthält keinerlei Füllstoffe. Um es zuzubereiten, wird Weizenmehl mit Öl und Wasser gemischt und danach ruhen gelassen. Stücke des Teigs werden genommen und gedreht und in eine Blumenform geformt. Anschließend werden sie auf einen gefetteten Teller in einen Dampfgarer gelegt und 15 Minuten gegart. Optional können die Brötchen mit einer Mischung aus Koriander, Knoblauch und Ingwer gefüllt werden. (de) El tingmo (en tibetano, ཀྲིན་མོག) es un pan cocido al vapor propio de la gastronomía del Tíbet.​ A veces se le describe como panecillo al vapor,​ y es similar a los flower rolls chinos. No contiene ningún tipo de relleno. Un tingmo con algún relleno como ser carne de ternera, cerdo o pollo es denominado momo. Para prepararlos se mezcla harina de trigo (200g) con aceite(2 cucharadas) y agua (2 tazas), se agrega polvo de hornear (2 cucharadas) y se deja reposar un rato. Se toman pedazos de la masa y se retuercen y modelan hasta darle forma de flor. Posteriormente se los coloca en una placa engrasada dentro de un vaporizador y se cuecen durante 15 minutos. (es) Tingmo (Standard Tibetan: ཀྲིན་མོག) is a steamed bread in Tibetan cuisine. It is sometimes described as a steamed bun that is similar to Chinese flower rolls, with a soft and fluffy texture. 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, and phing sha (a dish consisting of cellophane noodles, meat, and wood ear mushrooms). It is speculated that the name "tingmo" is a contraction of "tinga" ("cloud" in the Tibetan language) and "momo" ("dumpling" in the Tibetan language). (en)
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rdfs:comment Tingmo (Standard Tibetan: ཀྲིན་མོག) is a steamed bread in Tibetan cuisine. It is sometimes described as a steamed bun that is similar to Chinese flower rolls, with a soft and fluffy texture. 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, and phing sha (a dish consisting of cellophane noodles, meat, and wood ear mushrooms). It is speculated that the name "tingmo" is a contraction of "tinga" ("cloud" in the Tibetan language) and "momo" ("dumpling" in the Tibetan language). (en) Tingmo auch Ting Momo genannt (Tibetisch ཀྲིན་ མོག) ist ein für die tibetische Küche typisches gedämpftes Brot. Im an Tibet angrenzenden indischen Bundesstaat Sikkim ist es ebenfalls populär. Es wird manchmal auch als gedämpftes Brötchen bezeichnet und ähnelt chinesischen Blumenbrötchen. Es enthält keinerlei Füllstoffe. (de) El tingmo (en tibetano, ཀྲིན་མོག) es un pan cocido al vapor propio de la gastronomía del Tíbet.​ A veces se le describe como panecillo al vapor,​ y es similar a los flower rolls chinos. No contiene ningún tipo de relleno. Un tingmo con algún relleno como ser carne de ternera, cerdo o pollo es denominado momo. (es)
rdfs:label Tingmo (de) Tingmo (es) Tingmo (en)
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