Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup warm water
- 2 cups cooked, shredded chicken
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
Special Equipment Needed:
- Large bowl
- Rolling pin
- Baking sheet
- Skillet
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the oil and warm water and mix until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead until smooth.
5. Roll the dough out into a thin sheet and cut into circles using a biscuit cutter or a glass.
6. Place the circles on a baking sheet and bake for 10-12 minutes, or until lightly golden.
7. Meanwhile, heat the butter in a skillet over medium heat.
8. Add the onion, bell pepper, and garlic and cook until softened, about 5 minutes.
9. Add the chicken, cumin, coriander, turmeric, ginger, cardamom, and cayenne pepper and cook until the chicken is heated through, about 5 minutes.
10. Remove from heat and stir in the cilantro.
11. To assemble the tingmo, place a spoonful of the chicken mixture in the center of each circle and fold the edges up to form a pouch.
12. Serve warm.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: Makes 12 tingmo
Nutritional Information:
Calories: 150
Fat: 6g
Carbohydrates: 16g
Protein: 8g
Substitutions for Ingredients
- All-purpose flour: whole wheat flour, almond flour, or gluten-free flour
- Vegetable oil: olive oil or coconut oil
- Chicken: ground beef, pork, or turkey
- Onion: shallots or leeks
- Bell pepper: any color bell pepper or diced jalapeno
- Butter: olive oil or coconut oil
- Cilantro: parsley or chives
Variations:
- Add diced mushrooms or zucchini to the chicken mixture
- Use cooked shrimp or tofu instead of chicken
- Add diced tomatoes or corn to the chicken mixture
- Use different spices such as smoked paprika, garam masala, or curry powder
Tips and Tricks:
- Use a lightly floured surface and rolling pin to roll out the dough to prevent it from sticking.
- Use a biscuit cutter or a glass to cut out the circles for the tingmo.
- Cook the chicken mixture until the vegetables are softened and the chicken is cooked through.
- Serve the tingmo warm for the best flavor.
Storage Instructions:
The tingmo can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The tingmo can be reheated in the oven at 350°F for 10 minutes, or in the microwave for 1-2 minutes.
Presentation Ideas:
- Serve the tingmo with a side of steamed vegetables or a salad.
- Garnish with fresh herbs such as cilantro or parsley.
- Serve with a dollop of sour cream or Greek yogurt.
Garnishes:
- Fresh herbs such as cilantro or parsley
- Sliced green onions
- Toasted sesame seeds
Pairings:
- Rice
- Naan
- Raita
Suggested Side Dishes:
- Steamed vegetables
- Salad
- Roasted potatoes
Troubleshooting Advice:
- If the dough is too sticky, add a bit more flour.
- If the dough is too dry, add a bit more water.
- If the tingmo are not cooking through, bake for a few minutes longer.
Food Safety Advice:
- Cook the chicken until it is cooked through and the internal temperature reaches 165°F.
- Store the tingmo in an airtight container in the refrigerator for up to 5 days.
Food History:
Tingmo is a traditional Tibetan steamed bread that is usually filled with vegetables or meat. It is a popular street food in Tibet and is often served with tea.
Flavor Profiles:
This tingmo has a savory flavor from the chicken, onion, bell pepper, and spices. It is slightly spicy from the cayenne pepper and has a hint of sweetness from the bell pepper.
Serving Suggestions:
- Serve the tingmo with a side of steamed vegetables or a salad.
- Serve with a dollop of sour cream or Greek yogurt.
- Serve with a side of rice or naan.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Tibetan