A Night in Nepal: A Meal from Our Table to Yours

It’s the kind of meal you dig into thousands of miles from a familiar site, only to find out you’re right at home. Cooking evokes many different emotions, for some it may bring up past memories of time well spent with family, and for others it’s a fun hobby to occupy an evening. But, cooking abroad with a local in their own kitchen, creates an entirely different atmosphere. They’re in their element, sharing what makes their culture unique, and what they find to be some of the best kept recipes of their country. And, if you’re a foodie like us, you understand there’s no better way to fully comprehend and relate to a culture than to sit down at a dinner table together.

In an effort to inspire some creative cultural dishes at home, we’re reminiscing about some of our travelers, who ventured out on our Wonders of Nepal itinerary to have the opportunity to cook authentic Nepalese cuisine with a variety of local chefs! Throughout their trip, by crafting dishes and tasting homemade delicacies, they were able to gain greater insight into Nepal’s colorful culture and way of life.

To further encourage an environment of acceptance and curiosity, we urge you to read about our travelers’ tasty experiences and try the recipe below that has been collected and brought back to share with anyone who wants a delicious meal!

Spicing It Up

Spices are an essential aspect of Nepalese food, and they add the character that makes this cuisine so highly regarded. So naturally, our travelers spent time at the Kathmandu Spice Market to learn more about using local spices as a focal point in dishes. Through the use of spices, Nepalese food has become known for its health benefits as well as delicious recipes that have been passed down through the generations.

Dinner with a View

What would a meal be in Nepal if it didn’t come with a spectacular view? Aside from the beautiful scenery, the Himalayas are home to many of the ingredients that are used to make the iconic dishes of the surrounding cities. They serve as a constant reminder of how the culture of Nepal developed to be so unique. Plus, it doesn’t hurt to have mountain views while working in the kitchen!

Making Momo

Perhaps the most iconic Nepalese recipe our travelers have returned with is the momo, a steamed dumpling filled with a variety of meats or vegetables. Making its way into local cuisine around the 14th century, the momo has become a part of everyday life in many areas of Asia. Our travelers had the chance to handcraft momos with an Insider Expert to learn the art of making their traditional dish. Nepal has its own flare in the kitchen, and by sitting down with locals to master a traditional recipe, it’s personal. It allows for a relationship to form, and the passion and pride for one’s country to be shared. This is why we put so much effort into featuring Meals that Matter, because we understand that travel is like cooking, it doesn’t always go as planned and if you add in enough balanced variety, you’re sure to get something good.

Want to try making momos for yourself? Follow this recipe to transplant yourself right into the heart of Nepal!

Recipe: Tibetan Vegetable and Tofu Momos



  • 2 cups all purpose flour, more as needed 

  • 1/2 tsp salt 

  • 1 tbsp sunflower seed oil 

  • 3/4 cup water 


  • 2 cups (180g) shredded green cabbage 

  • 3/4 cup (70g) shredded carrot 

  • 1/2 cup (45g) thinly sliced scallions, white and green parts 

  • 2 tsp salt, more to taste 

  • 1 tbsp minced ginger 

  • 3-4 cloves garlic, minced 

  • 1/4 cup minced cilantro 

  • 4 oz extra firm tofu, crumbled 

  • 1 tsp ground black pepper 

  • 2 tsp oil 


  • 1. Make the dumpling dough: In a mixing bowl whisk together the flour and salt. Add the water and oil and mix the dough until it comes together. Turn out onto a floured counter and knead the dough, adding more flour as necessary, until you have a smooth and barely tacky dough. Put the dough back in the mixing bowl and cover with a damp towel. Let the dough rest for 30 minutes while you prepare the filling.

  • 2. Add the shredded cabbage, shredded carrot, and sliced scallions in a large mixing bowl. Add the salt and toss to combine. Let the mixture sit for 5-10 minutes, then squeeze out extra water from the cabbage. You can do it easily in a thin tea towel, nut milk bag, muslin or layered cheese cloth.

  • 3. Dump out the water and add the vegetables back into the mixing bowl. Toss with the ginger, garlic, cilantro tofu, black pepper, and oil. Taste and add salt if needed.

  • 4. When the dough has rested for a half an hour, divide it in half. Leave one half under the damp towel, and roll the second half out on a lightly floured counter until it is very thin, basically as thin as you can roll it. Lift the dough and rotate, flip and dust with more flour as you roll to keep it from sticking.

  • 5. Cut the dough into 3 1/2 – 4 inch circles. Remove the scraps of dough and place it back under the damp towel.

  • 6. Taking one piece of dough at a time, place it in the palm of your non-dominant hand. Put about 1 tablespoon of filling in the center of the dough, then fold and pinch the dough together to form a round momo. If you would like you can pinch the dough together at the end to seal the center, or leave it open as pictured. Watch the video for more details on how to shape the momos.

  • 7. Place finished momos on a lightly oiled plate and repeat with the remaining dough, rolling out the other half when needed, and re-rolling the scraps until all dough and/or filling is used up.

  • 8. Prepare a steamer pot, filling it with water and bringing it to a boil over medium-high heat. Place momos on a lightly greased steamer basket, leaving space between each dumpling. Steam for 5 minutes, or until the dough is not sticky to the touch and remove using tongs. Repeat with remaining dumplings.

  • 9. Serve the dumplings warm with chutney. Leftover dumplings can be reheated by steaming them again.