Tibetan Thupka

Kelsang Dolma 

Name is Kelsang Dolma. I was born in Nepal but my heritage is Tibetan. My family and I now live in New York. This recipe was from my mother. We make this soup when it's cold outside. We make it a lot and drink it with all the family together.


  • 1 bunch of spinach, bok choy, or any other greens
  • 1 radish
  • 1 onion
  • Garlic and ginger, to taste
  • Mutton (optional)
  • Garam masala, cumin, and turmeric, to taste
  • Dumpling dough, cut into small pieces (either flat and very thin pieces or 1 by 2 inch cubes)



  • Boil the meat, if using, in the water with onion, garlic, ginger, and salt, until meat is thoroughly cooked.
  • Put the small pieces of dough in the soup for 5 minutes.
  • Cut radish into thin pieces, two inches long
  • Put the radish into the soup and cook for two minutes
  • Add spinach and bok choy, and cook for five minutes.