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”!
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