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Ánh Đào Đặng 01

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Tuesday 27 October 2026 06:53:51 GMT

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रिल्दोक (Rildok): A Himalayan Soup We don’t mash these potatoes. We pound them. Rildok is a Sherpa potato soup where hot potatoes are pounded in a mortar until they turn sticky and stretchy. No flour, no egg. Just potato, shaped into soft little dumplings and simmered in a warm broth. A bowl that’s been keeping Sherpas warm for generations. How we make it: Boil old red potatoes until a knife slides through easily. While they cook, pound a thick chhop of timur, garlic, dalle kursani and salt. Dice some green onions, a little red onion and tomatoes. Peel the potatoes while they’re hot (a little suffering, worth it) and pound them in a mortar until the mash turns into a sticky, stretchy paste. Working in a bowl of cold water, pinch it into small pieces and shape them, a little like gnocchi. For the soup, warm a spoon of ghee, soften the red onion and bloom the chhop. Add the green onions, a touch of turmeric, then the tomatoes, and cook it all down. Pour in warm water, bring it to a gentle simmer, and add the potato dumplings. They’re already cooked and delicate, so keep it gentle, no hard boil. Serve hot, and let it keep you warm too. 🤍 Rildok: soup or dumplings? And what did your family put in theirs? 👇 #NepaliFood #HimalayanFlavours #SherpaFood #FoodScience #timur

रिल्दोक (Rildok): A Himalayan Soup We don’t mash these potatoes. We pound them. Rildok is a Sherpa potato soup where hot potatoes are pounded in a mortar until they turn sticky and stretchy. No flour, no egg. Just potato, shaped into soft little dumplings and simmered in a warm broth. A bowl that’s been keeping Sherpas warm for generations. How we make it: Boil old red potatoes until a knife slides through easily. While they cook, pound a thick chhop of timur, garlic, dalle kursani and salt. Dice some green onions, a little red onion and tomatoes. Peel the potatoes while they’re hot (a little suffering, worth it) and pound them in a mortar until the mash turns into a sticky, stretchy paste. Working in a bowl of cold water, pinch it into small pieces and shape them, a little like gnocchi. For the soup, warm a spoon of ghee, soften the red onion and bloom the chhop. Add the green onions, a touch of turmeric, then the tomatoes, and cook it all down. Pour in warm water, bring it to a gentle simmer, and add the potato dumplings. They’re already cooked and delicate, so keep it gentle, no hard boil. Serve hot, and let it keep you warm too. 🤍 Rildok: soup or dumplings? And what did your family put in theirs? 👇 #NepaliFood #HimalayanFlavours #SherpaFood #FoodScience #timur

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