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
• 2Chilidried red or fresh green, chopped
• 1Onionfinely sliced, for the broth
• 2Green onionschopped
• 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 starch(optional)
• 1Eggfor the bound dumpling dough (optional)
• 1 pinchNutmegfreshly grated, dumpling versions only (optional)

Method

1. Boil and peel the potatoesWash 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 spice pasteSet aside a little of the chili for garnish. Pound the rest of the chili with the garlic and Sichuan pepper in a mortar to a paste.
3. Chop vegetables and herbsChop the onion, tomatoes, green onions and cilantro; set aside some of the green onion and cilantro for scattering over at the end.
4. Fry paste with vegetablesHeat 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. Simmer the brothPour in the water and let the broth simmer gently for 3 to 5 minutes. Keep it hot while you shape the balls.
6. Pound potatoes into a doughPound 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. Shape and poach the ballsWet your hands and shape the mass into small balls. Slip the balls into the simmering broth and let them sit briefly.
8. Garnish and serveLadle into bowls and serve with butter, the reserved chili and the reserved green onions or cilantro scattered on top.

Tips and variations

Instead of the tomato, onion and turmeric broth here, another version leaves the onion out and builds its broth on fresh garlic leaves, green chili and plenty of cilantro. For frying, oil and butter work equally well, and if you like, add an extra knob of butter to each bowl at the end. Rildok is best brought to the table in warmed bowls so the broth stays hot.