AI-generated image
Chapalele
Potato dumplings
Chapalele: Chiloé's boiled potato and flour dumplings
Chapalele is milcao's softer island cousin: mashed potato kneaded with wheat flour, shaped into flat discs and boiled, so the outside is smooth and slightly chewy and the inside soft. On Chiloé they come out of the curanto, sit next to a stew, or are eaten warm as a pudding with sugar syrup. The classic mistake is adding too much flour to a sticky dough, which makes them heavy and stodgy; dust your hands instead. Chef's tip: use dry, floury potatoes and mash them while hot, and the dough needs far less flour. For a sweet afternoon plate, drizzle them with dark cane-sugar syrup (chancaca) or honey if you eat it.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ¼ lb baking potatoespeeled, cut into chunks
- 9 oz plain flourplus a little for shaping
- 1 tsp salt
- 1 tbsp vegetable oil
To serve
- 4 tbsp dark cane-sugar syrup (chancaca) (optional)or pebre for a savoury plate
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Boil 2 ¼ lb baking potatoes in salted water until very soft, drain and steam-dry for 2 minutes, then mash until completely smooth.
22 minStep 2: While still warm, mix in 1 tsp salt, 1 tbsp vegetable oil and 9 oz plain flour and knead briefly into a soft dough that no longer sticks to your hands.
Step 3: Roll into a 2 cm thick log and cut into 12 pieces. Flatten each into a disc about 1.5 cm thick with floured hands.
Step 4: Bring a large pan of salted water to a gentle boil. Lower in the chapaleles, a few at a time. Once they float, cook 3 minutes more, until a cut one is cooked right through.
8 minStep 5: Lift out with a slotted spoon and serve warm, drizzled with 4 tbsp dark cane-sugar syrup (chancaca) or beside a stew.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 8 g
- Carbs
- 70 g
- Fat
- 4 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chapalele take?
- About 55 minutes in total: 25 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of baking potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
TacachoMashed roasted green plantain balls
Tacacho is the breakfast of the Peruvian Amazon, from Tarapoto to Iquitos: green plantains roasted over coals, mashed with fat and salt and shaped into balls. There it comes with cecina (smoked pork) and is mashed with lard and crackling; this vegan tacacho uses good oil and a pinch of smoked paprika for the same savoury, smoky depth. The balls are dense, chewy and starchy, crisp at the edges where the plantain charred, and they are eaten hot with a fiery chilli sauce or alongside stews. Use plantains that are fully green and firm. Chef's tip: mash the plantains while they are still very hot; as green plantain cools its starch sets and it won't bind into a smooth ball.
Peruvian
Fagioli all'uccellettoCannellini beans with sage and tomato
Florentines are nicknamed mangiafagioli, bean-eaters, and this is the dish that earned it: creamy cannellini simmered in olive oil with whole sage leaves, crushed garlic and a little tomato. The name, 'little-bird style', comes from the sage and garlic once used to cook small game birds, though there has never been a bird in the pot. In trattorie it sits next to grilled meat as a side; served with crusty bread and greens it makes a full vegetarian supper. The beans should be soft and glossy in a thick, rust-coloured sauce. Chef's tip: let the sage and garlic sizzle gently in the oil before the tomato goes in; that scented oil is the whole flavour of the dish.
Italian
Baked cream potatoes
Thin potato slices and onion baked in fresh cream with plenty of garlic and coarse black pepper until tender and browned at the edges. Serve as a side dish with pizza or pasta, or as a snack with chilli and tomato sauce.