Rildok Sherpa Smashed Potato (Print Version)
# 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
# Instructions:
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.
02 -
Drain the boiled potatoes and peel them while still hot. Spread them on a flat surface to cool completely.
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.
04 -
Wet hands with water to prevent sticking. Scoop portions of potato dough and shape into small balls. Continue until all dough is used.
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.
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.
07 -
Gently add the prepared potato balls to the simmering broth. Boil for approximately 1 minute, allowing flavors to combine.
08 -
Ladle hot soup into bowls. Garnish with extra chopped cilantro and a touch more Sichuan pepper if desired.
# Notes:
01 -
Dumplings are best shaped while the potatoes remain slightly warm, as the starch binds better.
02 -
Adjust chili and Sichuan pepper to suit your preferred spice level.