This Bhutanese Steamed Bun & Cheese Soup will Keep You Warm in Winter

This dish is simply awesome. The steamed buns are super soft and fluffy, and the chilli cheese soup is the perfect thing to dip them in and soak up all the deliciousness.
Tingmo are commonly eaten in Tibet and Nepal too, but Bhutan was the first in the alphabet and that is why we will be doing it for Bhutan. The ema datshi on the other hand is Bhutan’s national dish. Ema is chilli and datshi is cheese, so simply put - chilli cheese.

I was a bit sceptical and thought it may be a bit bland at first when I read about this dish, as it seemed so simple. All ingredients are simply boiled together at once and finished with cheese. It takes no more than 10 minutes to cook. It blew my mind once I tasted it. Such a delicious and rich soup with a nice chilli kick. It works so well with the steamed buns as you can use them to soak up the tasty liquid.

In Bhutan they use yak cheese, but you can substitute that with various cheeses. I used some strong cheddar which worked perfectly.
The buns are just as simple and basic as the stew. You can use this dough to make steamed buns with fillings too. Plain ones are good enough for this meal as the soup provides most of the goodness.

The dough will make 4 large buns. If you want to make more simply multiply the amount of ingredients.

📖 Get the recipe ➡️ https://www.chainbaker.com/tingmo/
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CHAPTERS
0:00 Intro
1:10 Ingredients & equipment
2:00 Mixing
3:35 Bulk fermentation & folding
4:30 Final shaping
7:35 Final proof & steaming
8:22 Making the chilli soup
10:04 The result
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Видео This Bhutanese Steamed Bun & Cheese Soup will Keep You Warm in Winter канала ChainBaker