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Rildok is a warming traditional Sherpa soup that features soft smashed potato dumplings simmered in a fragrant tomato-garlic broth. It is simple mountain comfort food with deeply satisfying flavors that always reminds me of the welcoming Sherpa kitchens I visited during my time in Nepal.
I was first served Rildok high in the Himalayas by a Sherpa grandmother who mashed potatoes with incredible speed and skill. Ever since, making this soup always brings back memories of those lively communal meals.
Ingredients
- Small round potatoes: Essential for the sticky dumpling texture. Select firm potatoes and avoid sprouted or green ones.
- Fresh garlic leaves and minced garlic: Lend signature aroma and depth. Young tender leaves are best and make sure the bulbs are plump.
- Fresh cilantro: Offers a bright herbal kick. Pick vibrant bunches with no wilting.
- Tomatoes: Add tang and body to the broth. Ripe red tomatoes have the sweetest flavor.
- Green chilies: Provide gentle heat. Choose slim glossy peppers for extra freshness.
- Cooking oil or butter: Gives richness to the broth. Use neutral oil or high quality butter for best results.
- Turmeric powder: Introduces earthy color and subtle health benefits. Always keep turmeric in an airtight jar away from sunlight.
- Sichuan pepper (Timur): Adds piney lemony zing. Find fresh dry timur at Asian grocers for pungency.
- Salt and water: For seasoning and simmering the dumplings.
Step-by-Step Instructions
- Prepare the Potatoes:
- Wash the potatoes well so no grit remains. Cover them with water in a deep stockpot. Add a pinch of salt if you like and gently boil until the potatoes are completely tender but not falling apart. It usually takes 20 to 30 minutes.
- Peel and Cool:
- Drain the cooked potatoes. Peel them while they are still hot so the skins slip off easily. Arrange them on a wide plate so they cool quickly and do not become gummy.
- Mash the Potatoes:
- Once cool but still warm, pound the potatoes using a sturdy wooden mortar and pestle. Smash them until the texture is totally smooth and elastic. If you do not have a mortar, you can grate first then mash well by hand. The key is no lumps or dryness.
- Shape the Dumplings:
- Dampen your hands with water to prevent sticking. Pinch off small amounts of dough and roll them into balls about the size of walnuts. Try to keep them as round and uniform as possible so they cook evenly.
- Start the Tomato Broth:
- Set a shallow pan over medium heat. Add oil or butter and let it warm up. Stir in the garlic leaves, minced bulb garlic, chopped green chilies, cilantro and tomatoes. Sauté gently until the vegetables are soft and fragrant without coloring them deeply.
- Build the Broth:
- Pour in enough water to fully submerge the dumplings. Stir gently and bring to a simmer. Season the broth with salt, turmeric powder, and plenty of Sichuan pepper. Taste and adjust to your liking.
- Cook the Dumplings:
- Carefully add your shaped dumplings to the softly bubbling broth. Let them cook for just about one minute until flavors meld and the dumplings are piping hot inside.
- Serve and Garnish:
- Ladle the soup into deep bowls. Scatter fresh cilantro and a crack of Sichuan pepper over each serving. Serve at once while the soup is steaming with dumplings tender.
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Each family develops their own version, but the ritual of pounding potatoes by hand and sharing the soup around the fire is universal.
Storage Tips
Leftover Rildok keeps well for a day or two in the fridge with the dumplings stored in the broth. Keep it tightly covered so the flavors do not escape and just reheat slowly on the stove. Add extra water if it thickens overnight. The texture is best when enjoyed fresh, but this soup is still satisfying the next day.
Ingredient Substitutions
If you cannot find garlic leaves, you can use some chopped green onions or extra cilantro. The soup welcomes yellow potatoes or even Yukon Golds as a substitute for small Himalayan potatoes. For Sichuan pepper, try a small pinch of ground black pepper with a hint of fresh lemon zest, though real timur is irreplaceable for authenticity.
Serving Suggestions
Serve Rildok as a light main meal or as an impressive starter for a Nepali themed dinner. I like to offer extra chili or Sichuan pepper at the table for everyone to adjust spice to their liking. You can pair it with flatbreads or simple steamed greens for a heartier feast.
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This authentic Rildok recipe is both a taste of Himalayan heritage and a true bowl of warmth that brings my family together every time I make it.
Frequently Asked Questions
- → What kind of potatoes work best?
Small, round varieties hold their shape and create a delightfully smooth mashed texture for the dumplings.
- → Is it possible to use regular garlic instead of garlic leaves?
Yes, you can use extra minced garlic in place of garlic leaves for a similar robust flavor profile.
- → How can I adjust the heat level?
Increase or decrease green chilies to taste, or use milder peppers for a gentler spice. Omit for no heat.
- → What gives the broth its unique flavor?
The combination of tomatoes, fresh herbs, turmeric, and Sichuan pepper creates a fragrant, warmly spiced broth.
- → Can this dish be made vegan?
Absolutely. Use oil instead of butter, and all other ingredients are naturally plant-based.