Rildok Sherpa Smashed Potato Soup

Featured in: Perfect Complements for Every Meal

This Himalayan classic combines mashed potato dumplings with an aromatic broth, brimming with garlic leaves, fresh cilantro, and chopped tomatoes. Each bite balances the earthiness of potatoes with the gentle heat of green chilies and Sichuan pepper. The final simmer in a vibrant, spiced tomato broth infuses the dumplings with flavor, while the fresh garnish adds herbal brightness. Enjoy steaming bowls of this traditional Sherpa favorite, perfect for warming up on chilly days or sharing with friends.

sana kitchen chef
By Sana Sana
Updated on Thu, 05 Jun 2025 12:16:07 GMT
A bowl of soup with a spoon in it. Pin it
A bowl of soup with a spoon in it. | recipebyme.com

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.
A bowl of soup with a spoon in it.
A bowl of soup with a spoon in it. | recipebyme.com

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.

A bowl of soup with potatoes and herbs.
A bowl of soup with potatoes and herbs. | recipebyme.com

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.

Recipe FAQs

→ 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.

Rildok Sherpa Smashed Potato

Tender potatoes in garlicky tomato broth, simmered with herbs and vibrant spices for rich, comforting depth.

Prep Time
35 min
Cook Time
25 min
Total Time
60 min
By Sana: Sana

Category: Side Dishes

Skill Level: Medium

Cuisine: Sherpa

Yield: 6 Servings (1 large pot)

Dietary Categories: Vegan, Vegetarian, Gluten-Free

Ingredients

→ Potato Dumplings

01 2 kg small round potatoes
02 Water, for boiling
03 Salt, optional, for boiling water

→ Tomato Broth

04 2 tablespoons cooking oil or butter
05 1 bunch fresh garlic leaves, chopped
06 1 tablespoon garlic, minced
07 1 small bunch fresh cilantro, chopped
08 50 grams tomatoes, chopped
09 1 teaspoon green chilies, chopped
10 Salt, to taste
11 Turmeric powder, as needed
12 Sichuan pepper (timur), to taste
13 Water, for broth

Steps

Step 01

Wash potatoes thoroughly. Place them in a large pot, cover with water, and add a pinch of salt if using. Boil until fork-tender.

Step 02

Drain the boiled potatoes and peel them while still hot. Spread them on a flat surface to cool completely.

Step 03

Once cooled, transfer potatoes to a wooden mortar. Pound until smooth and sticky. Alternatively, grate and mash with a sturdy utensil until lump-free.

Step 04

Wet hands with water to prevent sticking. Scoop portions of potato dough and shape into small balls. Continue until all dough is used.

Step 05

Heat cooking oil or butter in a shallow pot over medium heat. Add chopped garlic leaves, minced garlic, green chilies, cilantro, and tomatoes. Sauté until fragrant.

Step 06

Pour in water sufficient for a soup base and bring to a gentle boil. Season with salt, turmeric powder, and Sichuan pepper to taste.

Step 07

Gently add the prepared potato balls to the simmering broth. Boil for approximately 1 minute, allowing flavors to combine.

Step 08

Ladle hot soup into bowls. Garnish with extra chopped cilantro and a touch more Sichuan pepper if desired.

Notes

  1. Dumplings are best shaped while the potatoes remain slightly warm, as the starch binds better.
  2. Adjust chili and Sichuan pepper to suit your preferred spice level.

Required Equipment

  • Large stockpot
  • Wooden mortar and pestle or potato masher
  • Shallow soup pot
  • Slotted spoon

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Contains nightshades (potato, tomato); may contain dairy if using butter.

Nutritional Info (per serving)

This data is provided as a guide and doesn't replace medical advice.
  • Calories: 210
  • Fats: 3.8 g
  • Carbohydrates: 44 g
  • Proteins: 4.9 g