Relatively quick and easy to make, ting momos — usually called tingmo — are very commonly cooked in Tibetan homes. Inside Tibet, they are often eaten at breakfast with rice porridge (dreythuk), while in exile, tingmo are more likely to be eaten with hot sauce along with lunch or dinner. Tsering Tamding la, creator of this recipe, likes to make smaller than average tingmos. “If you look at the big ones,” he jokes, “you’re already full”!
If you would like to explore and share the wonderfully comforting, unusual flavors of traditional Tibetan food, please see our Tibetan Home Cooking eBook and video series for detailed written recipes and step-by-step videos showing you exactly how to cook almost every classic Tibetan food, including ting momos. This series focuses exclusively on authentic recipes that are commonly cooked in Tibetan homes, and includes the most beloved dishes that have been passed down in Tibetan families for hundreds of years.
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By Lobsang Wangdu and Yolanda O’Bannon