Chapalele
Chilean potato dumplings with a Serrano pepper and pork crackling topping.
Ingredients
Chapalele
- 3 lbs potatoes
- 1½ cups flour
- ¼ cup green onion diced
- 8 oz pork skin (optional)
- 2 tsp salt
- 1 egg
- 2 tbsp unsalted butter or lard
Topping
- 1 lime juiced
- 2 garlic cloves minced
- 2 Serrano pepper diced
- 1 tbsp apple cider vinegar
- pork drippings (optional)
- salt
Instructions
Pork Cracklings (Optional)
- Trim fat off the pork skin. Roast the pork in the oven at 350 F for 3 hours. Put a pan underneath to catch the drippings. At the last hour mark, start cooking the chapalele.
- Fill a cast iron pan with 1/4 inch of canola oil. Fry the skins, skin side down until golden brown and puffed. Press down with a spatula so the max surface is making contact.
- Serve on top of chapalele with a scoop of the pepper topping.
Chapalele
- Peel potatoes, add to a pot of cold, salted water. Bring to a boil on high heat, reduce to medium, and continue boiling for 15 minutes.
- Drain and allow potatoes to cool for 10 minutes. During this time you can dice your scallion and mince the garlic. Mash potatoes to a smooth consistency.
- Add the flour, salt, butter, diced scallion, and egg to the mashed potatoes and mix vigorously.
- Work dough until it becomes one cohesive blob. Divide into 12 equal portions.
- Bring a pot of water to boil on medium high heat. Boil the chapalele for 10 minutes.
- In a bowl, combine the lime juice, diced serrano, minced garlic, apple cider vinegar, pork dripping, and salt.
- Remove the chapalele from the pot, let cool them cool slightly, and serve with your toppings.
Nutrition
Calories: 753kcalCarbohydrates: 81gProtein: 50gFat: 25gSaturated Fat: 10gCholesterol: 110mgSodium: 2258mgPotassium: 1514mgFiber: 11gSugar: 1gVitamin A: 353IUVitamin C: 47mgCalcium: 145mgIron: 14mg
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