Entree: China – Tibet – ཏིང་མོ ➤ ting mo (Soft Tibetan steamed folded bread served alongside stews or meat dishes)

Serving Size: 4

Approximate Time

Prep 1 hr 20 min

Cook 15 min

Additional 1 hr 5 min

Total 1 hr 35 min

Ingredients

- 3 cups (420 g) all-purpose flour
- 2 tsp (7 g) active dry yeast
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) salt
- 1 cup (240 ml) warm water (105–110°F / 40–43°C)
- 2 tbsp (30 ml) vegetable oil, plus extra for coating
- 1 tbsp (15 ml) melted butter or oil for brushing (optional)

Instructions

1. In a small bowl combine warm water, yeast, and sugar; stir and let sit 5–10 minutes until foamy.
2. In a large bowl whisk together flour and salt. Add the yeast mixture and 2 tbsp oil; mix until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
4. Punch down the dough and divide into 8 equal pieces. Roll each piece into a 6–8 inch (15–20 cm) rope, coil the rope into a spiral, then flatten slightly with your palm to form the traditional folded bun shape; tuck seams underneath.
5. Prepare a steamer (bamboo or metal) and line the trays with parchment or lightly oil. Place buns seam-side down, leaving space to expand.
6. Steam over boiling water, covered, for 12–15 minutes until buns are puffed and cooked through. Turn off heat and let sit covered 2 minutes before removing.
7. Brush with melted butter or oil if desired and serve warm with stews, curries, or melted butter on the side.