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Chilean potato dumplings with a Serrano pepper and pork crackling topping.
Prep Time 35 mins
Cook Time 15 mins
Pork Cracklings 3 hrs
Total Time 3 hrs
Course Main Course
Cuisine Chilean
Servings 4
Calories 753 kcal



  • 3 lbs potatoes
  • cups flour
  • ¼ cup green onion diced
  • 8 oz pork skin (optional)
  • 2 tsp salt
  • 1 egg
  • 2 tbsp unsalted butter or lard


  • 1 lime juiced
  • 2 garlic cloves minced
  • 2 Serrano pepper diced
  • 1 tbsp apple cider vinegar
  • pork drippings (optional)
  • salt


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.


  • 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.


Calories: 753kcalCarbohydrates: 81gProtein: 50gFat: 25gSaturated Fat: 10gCholesterol: 110mgSodium: 2258mgPotassium: 1514mgFiber: 11gSugar: 1gVitamin A: 353IUVitamin C: 47mgCalcium: 145mgIron: 14mg
Keyword chapalele, dumpling, pork cracklings, potatoes
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