Brazilian recipe
Cheesy Potato and Shredded Chicken Dumplings (Bolinhas de frango cremosas com queijo minas)
A crowd-pleasing Brazilian snack featuring tender potato dumplings stuffed with shredded chicken and queijo minas, baked in a rich, creamy tomato sauce.
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Ingredients
1 kg chicken breast
1 kg potatoes
1 pinch salt (for poaching the chicken)
Salt to taste (for boiling potatoes)
1 tbsp butter
1 whole egg
1 pinch grated nutmeg
Cornflour as needed for dough consistency
1 can tomato sauce (passata)
1 tin pouring cream
50 g grated Parmesan cheese
500 g queijo minas fresco
Chopped black olives (optional)
Dried oregano to taste
1 kg potatoes
1 pinch salt (for poaching the chicken)
Salt to taste (for boiling potatoes)
1 tbsp butter
1 whole egg
1 pinch grated nutmeg
Cornflour as needed for dough consistency
1 can tomato sauce (passata)
1 tin pouring cream
50 g grated Parmesan cheese
500 g queijo minas fresco
Chopped black olives (optional)
Dried oregano to taste
Where to find ingredients
You can find queijo minas fresco at specialist Latin American grocers or deli counters. Use standard baking aisles for cornflour, tomato passata, and dried herbs. Fresh produce and poultry are available at any local supermarket or butcher shop.
Preparation method
- Poach the chicken breast in water with a pinch of salt until tender, then drain, shred and set aside.
- In a saucepan, combine the shredded chicken with the tomato sauce and simmer for a few minutes; keep aside.
- Boil the potatoes in salted water until they are fork-tender.
- Drain the potatoes and mash them while still hot using a potato ricer or fork.
- Incorporate the butter, egg, nutmeg, and salt to taste into the mashed potatoes.
- Gradually fold in the cornflour, mixing until the dough is firm and easy to handle.
- Shape the potato mixture into small, even-sized dumplings.
- Dice the queijo minas into small cubes.
- Flatten each potato dumpling, place a cube of queijo minas and optional chopped olives in the centre.
- Carefully seal the dumplings, ensuring the filling is completely enclosed to prevent leaking during baking.
- Arrange the stuffed potato dumplings in a circle inside a baking dish.
- Spoon the chicken and tomato sauce mixture into the centre of the dish, between the dumplings.
- Pour the cream evenly over the top of the dumplings and the chicken mixture.
- Sprinkle with the grated Parmesan cheese.
- Season with a dusting of dried oregano.
- Bake in a preheated oven at 180°C for approximately 20 to 30 minutes, or until the top is bubbling and golden brown.
Observations
These chicken dumplings are a staple of Brazilian comfort food, perfect for family gatherings, parties, or as a special afternoon snack. The dumplings are crafted from a soft potato-based dough, generously stuffed with shredded chicken and traditional queijo minas, then nestled in a velvety tomato-based sauce and oven-baked until golden. The final result is a hearty, flavourful dish that perfectly balances the smooth texture of the potato with a juicy, cheesy centre.
Get ready to impress your guests with these delectable morsels, which combine the lightness of potato with the decadence of a creamy sauce finish.
Get ready to impress your guests with these delectable morsels, which combine the lightness of potato with the decadence of a creamy sauce finish.
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