There’s no baking today but there is still flour and yeast involved. When I read the story behind these Tibetan steamed buns called Tingmomo, I wanted to try making it. It reminds me of the Chinese steamed buns called ‘màn tóu’.
Instead of turmeric powder, I used fresh turmeric cooked in olive oil - hence the orange specks you see. The author suggested dipping these buns in hot sauce or chili oil but I dipped them in curry. It’s delicious - even on its own.
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