[1] It is sometimes described as a steamed bun[2] that is similar to Chinese flower rolls,[3] with a soft and fluffy texture.

A tingmo with some type of filling, like beef or chicken, is called a momo.

Tingmo are often paired with vegetable dishes, meat dishes, dal dishes,[5] and phing sha (a dish consisting of cellophane noodles, meat, and wood ear mushrooms).

[4] It is speculated that the name "tingmo" is a contraction of "tinga" ("cloud" in the Tibetan language) and "momo" ("dumpling" in the Tibetan language).

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