Rildok

Ingredients

• 2¼ lbPotatoessmall red or floury potatoes; boil unpeeled
• 4 clovesGarlicchopped or pounded into paste
• 5¼ ozTomatodiced, for the broth
• 1 tspSichuan peppercrushed in a mortar
• 2Chillidried red or fresh green, chopped
• 1Onionfinely sliced, for the broth
• 2Green onionschopped; source 2 uses fresh garlic leaves instead
• 1 bunchCilantrochopped, for the broth and to garnish (optional)
• ½ tspTurmericground (optional)
• 2 tbspOilfor frying
• 1 tbspButterfor frying or dropped into the bowl (optional)
• 3⅛ cupsWaterfor the tomato broth
• Saltfor the cooking water and the broth
• 5¼ ozPotato starchonly in the German dumpling versions of sources 3–5, not in Sherpa rildok (optional)
• 1Eggonly for the bound dumpling dough of sources 3–5 (optional)
• 1 pinchNutmegfreshly grated, dumpling versions only (optional)

Method

1. Wash the potatoes and boil them unpeeled in salted water for 20 to 30 minutes, until soft. Drain, peel while still hot and spread them on a platter to steam off for a moment.
2. Pound the garlic, chillies and Sichuan pepper together in a mortar to a paste. Set aside a small part of the chilli for garnish and do not pound it in.
3. Chop the onion, tomatoes, green onions and cilantro; set aside some of the green onion and cilantro for scattering over at the end.
4. Heat the oil or butter in a pot, fry the spice paste with the onion, tomatoes, green onions and cilantro for a few minutes, and season with salt and turmeric.
5. Pour in the water and let the broth simmer gently for 3 to 5 minutes. Keep it hot while you shape the balls.
6. Pound the still-warm potatoes in a mortar or with a wooden pestle into a tough, sticky mass — it should hold together almost like cheese.
7. Wet your hands and shape the mass into small balls. Slip the balls into the simmering broth and let them sit briefly.
8. Ladle into bowls and serve with butter, the reserved chilli and the reserved green onions or cilantro scattered on top.

Tips and variations

There are two ways to go with the broth: tomatoes, onion and turmeric, or — leaving the onion out — fresh garlic leaves, green chillies and plenty of cilantro. Butter melted into the bowl and oil for frying are interchangeable, depending on how rich you want it. Rildok is best brought to the table in warmed bowls so the broth stays hot.