Rildok is a traditional Sherpa and Tibetan Potato Dumpling Soup. This is the kind of soup dish that warms the body from the inside out and is the ultimate comfort food. The process begins with fresh potatoes, hand-pounded until all the starch is released and they achieve a sticky consistency. In the Sherpa community a traditional large wooden mortar and pestle called 'Tsomgok' is used. These are then hand shaped into round dumplings, which when cooked, offer a gentle, melt-in-your-mouth sensation. These potato balls are delicately simmered in a broth infused with the rich aromas of garlic, onion, butter, and the distinct zest of timmur a type of Nepali sichuan pepper. If you are visiting Nepal try Rildok by taking a stroll through areas like Boudha or Swoyambhu in Kathmandu where there are many people from the Sherpa and Tibetan community, you might hear the pounding sound which is sure to be someone working hard to make Rildok.
The Nepali Sherpa Community
The Sherpa community in Nepal is known for their ties to the Himalayan mountains. Life in the Himalayas is not easy therefore they have very creative recipes to maximise energy and nutrition like Rildok (Potato dumpling soup).
Originally from Tibet, they settled in Nepal's high-altitude areas and are famed for their skills in mountaineering. Their culture and traditions are closely linked to the mountains and their daily lives.
They primarily consume barley, potatoes, and yak products, showcasing their ability to thrive in challenging environments. The Sherpas are a significant and respected part of Nepal's heritage.
Tips and Pearls for making Rildok
- Consistency is Key: When pounding the potatoes, aim for a smooth and stretchy consistency. This will ensure your dumplings are soft and melt-in-the-mouth.
- Chili Heat: Adjust the quantity of dried and green chilies based on your heat preference. Remember, you can always add more spice later, but it's harder to tone it down once mixed in.
- Cheese Choice: While feta is mentioned in the recipe, consider experimenting with other soft cheeses or traditional Himalayan cheeses for different flavor profiles.
- Serving Suggestions: Rildok is best served hot, right off the stove. The warmth adds to the comforting nature of the dish, especially on a cold day.
- Accompaniments: While Rildok is wholesome on its own, consider serving with some crusty bread or a side salad to round off the meal.
Suggested Alterations
- Alternative Starches: Swap out potatoes with sweet potatoes or yams for a slightly sweeter variant Rildok.
- Vegan Version: Replace the feta cheese with a vegan cheese alternative or nutritional yeast for a dairy-free option.
- Meat Inclusion: Consider adding diced chicken, beef, or even shrimp to the soup base for an added protein boost.
- Vegetable Varieties: Incorporate spinach, kale, or bok choy for some green goodness and additional nutrients.
Rildok (Sherpa Potato Dumpling Soup) रिल्दोक
Equipment
- 1 Mortar and Pestle If you don't have a mortar and pestle. You can also get creative and use a metal or plastic bowl and a rolling pin to pound the potato mash.
- 1 Grater You can also use a mechanical food processor
Ingredients
Potato dough
- 500 gram Potatoes
- 100 gram Potato starch powder Not traditionally used however adding this to the dumpling dough gives it more structure. Substitutions: rice flour.
Chilli Spice Paste
- 6 Cloves Garlic
- 2 Dried red chilly
- 2 Fresh chillies
- 1 tablespoon Vegetable oil
Rildok Soup Broth
- 2 tablespoon Vegetable oil
- 1 Onion Medium, thinly sliced
- 3 Spring onions Can substitute with chives
- ½ teaspoon Turmeric powder
- 1 tablespoon Unsalted butter yak butter is used traditionally
- 2 tablespoon Feta or Cottage Cheese Traditionally Shoshum is used which is fermented yak cheese
- 1 teaspoon Salt
- 1 Litre Water
- 1 teaspoon Timmur Powder (Nepali sichuan pepper) Can substitute with Chinese sichuan pepper
Instructions
Make Potato Dumpling Dough
- Begin by thoroughly washing the potatoes. Boil them for about 15 minutes, ensuring they become tender and easily mashable.
- Once boiled, allow them to cool to a comfortable temperature. Carefully peel away their skins.
- Mash the potato: either grate them for a fine texture or use a potato masher to achieve a smooth consistency.
- Now make the dough- Ready your mortar and pestle by moistening them with a splash of water. Add the mashed potatoes. Pound diligently until you achieve a soft, silky, and elastic dough.
- Place in a bowl- wet your hands lightly before handling the potato dough to prevent it from sticking to your hands.
- Add the potato starch and knead well. The addition of potato starch is not traditional but just gives it that extra starch to give the dumplings better structure to prevent them from breaking apart easily while boiling.
- Set aside whilst you make the soup broth
Make the Soup Base
- Start by creating a spice paste. Combine garlic, dried chilly, and green chillies. A mortar and pestle will provide an authentic texture, but a machine grinder works efficiently too. Set aside this spice paste.
- Heat a generous drizzle of oil in a soup pan. Once hot, incorporate the chopped onions, sautéing until they adopt a beautiful golden hue and release an aromatic scent.
- Introduce the freshly-made spicy paste to the pan, blending it in with the onions.
- Add the turmeric powder and freshly chopped spring onions (be sure to leave some spring onion slices to garnish later). Sauté briefly, ensuring the spices infuse their essence without burning.
- Pour in water, followed by salt, timmur powder, butter, and crumbled feta cheese. Allow this to reach boiling point.
Combine the Dumplings to the Soup
- Once the soup begins to bubble, reduce the heat to low.
- Wet your palms, pinch a small portion of the potato dough, and gently mold it into a round sphere shape. With care, drop each dumpling into the simmering soup.
- Stir delicately, ensuring the dumplings remain intact and absorb the flavours.
Serving
- Your Rildok is now ready. Ladle into a bowl. Garnish with a sprinkle of freshly chopped spring onions and a dash of timmur grounds.
- For those who enjoy a personal touch, consider presenting a side bowl of timmur powder and chilli paste, letting other adjust to their preferred flavour profile.
addie says
The perfect recipe for winter. Was surprised how easy it was to make, will definitely be making again!