Bread > Tibetan

Tingmo with Mushrooms Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup warm water
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 2 cloves garlic, minced
- 1/2 cup mushrooms, sliced

Special Equipment Needed:
- Steamer
- Bowl
- Rolling pin
- Frying pan

Step-by-Step Instructions:
1. In a bowl, combine the flour, baking powder, and salt.
2. Add the vegetable oil and warm water, stirring until a soft dough forms.
3. Knead the dough for 5 minutes, then cover and let rest for 30 minutes.
4. Divide the dough into 8 equal pieces and roll each piece into a ball.
5. Roll each ball into a thin circle, about 6 inches in diameter.
6. Heat the sesame oil in a frying pan over medium heat.
7. Add the soy sauce, sugar, white pepper, garlic, and mushrooms.
8. Cook for 5 minutes, stirring occasionally.
9. Place the dough circles in the steamer and steam for 10 minutes.
10. Remove the steamed dough circles and top with the mushroom mixture.
11. Serve warm.

Time:
Preparation Time: 40 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 8

Nutritional Information:
Calories: 200
Fat: 11 g
Carbohydrates: 20 g
Protein: 4 g

Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with olive oil.
- Sesame oil can be substituted with canola oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mushrooms can be substituted with other vegetables such as bell peppers or zucchini.

Variations:
- The dough can be flavored with herbs such as oregano or thyme.
- The mushrooms can be replaced with other proteins such as tofu or tempeh.
- The dough can be filled with other vegetables such as spinach or kale.

Tips and Tricks:
- Make sure the dough is thin enough so that it steams evenly.
- The dough can be rolled out on a lightly floured surface to prevent sticking.
- The mushrooms can be cooked with other seasonings such as garlic powder or onion powder.

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 microwave or in a steamer for a few minutes.

Presentation Ideas:
The tingmo can be served on a plate with a side of steamed vegetables or a salad.

Garnishes:
The tingmo can be garnished with chopped green onions or sesame seeds.

Pairings:
The tingmo can be served with a side of rice or noodles.

Suggested Side Dishes:
The tingmo can be served with a side of steamed vegetables, a salad, or a soup.

Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the mushrooms are not cooked through, cook for a few more minutes.

Food Safety Advice:
- Make sure to wash your hands before and after handling the dough.
- Make sure to cook the mushrooms thoroughly before serving.

Food History:
Tingmo is a traditional Tibetan steamed bread that is usually served with a savory filling. It is believed to have originated in the Himalayan region and is now popular throughout Asia.

Flavor Profiles:
The tingmo has a savory flavor with hints of garlic and sesame. The mushrooms add a earthy and umami flavor.

Serving Suggestions:
The tingmo can be served as an appetizer or a side dish. It can also be served with a dipping sauce such as soy sauce or chili sauce.

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Region: Tibetan

Taste: Savory, Umami, Earthy, Tangy, Aromatic