Brazilian recipe
Creamy Chicken Dumplings with Queijo Minas (Bolinhas de frango cremosas com queijo minas)
A comforting, indulgent dish featuring soft potato dumplings stuffed with shredded chicken and fresh cheese, baked in a rich, creamy sauce.
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Ingredients
1 kg chicken breast
1 kg potatoes
1 pinch salt (for boiling the chicken)
Salt to taste (for boiling the potatoes)
1 tbsp butter
1 whole egg
1 pinch grated nutmeg
Cornflour, as needed for consistency
400g tinned tomato sauce
300ml double cream
50g grated Parmesan cheese
500g fresh Queijo Minas
Black olives, chopped (optional)
Dried oregano to taste
1 kg potatoes
1 pinch salt (for boiling the chicken)
Salt to taste (for boiling the potatoes)
1 tbsp butter
1 whole egg
1 pinch grated nutmeg
Cornflour, as needed for consistency
400g tinned tomato sauce
300ml double cream
50g grated Parmesan cheese
500g fresh Queijo Minas
Black olives, chopped (optional)
Dried oregano to taste
Where to find ingredients
You can find chicken, potatoes, and cream in the meat and produce aisles of any large supermarket. Queijo Minas is a fresh Brazilian cheese; look for it in the chilled deli section of specialist ethnic grocers or international food shops. If unavailable, a firm, mild mozzarella or a very fresh, unsalted white cheese can be used as a substitute.
Preparation method
- Boil the chicken breast in salted water 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; set aside.
- Boil the potatoes in salted water until very soft.
- Drain the potatoes and mash them while still hot using a potato ricer or fork.
- Mix the butter, egg, grated nutmeg, and salt to taste into the mashed potatoes.
- Gradually incorporate the cornflour, mixing until you achieve a firm, pliable dough that is easy to shape.
- Divide the dough and roll into small balls.
- Cut the Queijo Minas into small cubes.
- Stuff each potato ball with a cube of Queijo Minas and a few chopped black olives if using.
- Seal the balls tightly to ensure the filling remains secure during cooking.
- Arrange the stuffed potato dumplings in a circular pattern inside a baking dish.
- Spoon the chicken and tomato sauce mixture into the centre of the dish, between the dumplings.
- Pour the double cream evenly over the dumplings and the chicken mixture.
- Sprinkle the grated Parmesan over the top.
- Add a dusting of dried oregano.
- Bake in a preheated oven at 180°C for approximately 20 to 30 minutes, or until golden and bubbling.
Observations
These creamy chicken dumplings are a staple of Brazilian home cooking, perfect for those seeking a savoury and satisfying snack, ideal for family gatherings, parties, or an indulgent weekend treat. The dumplings are crafted from a smooth potato dough, filled with tender shredded chicken and fresh Queijo Minas, then nestled in a rich, creamy tomato sauce and finished under the grill until golden and bubbling. The result is a comforting dish that balances the softness of the potato, the succulence of the chicken filling, and the unmistakable melt of the cheese.
Prepare to impress your guests with these moreish dumplings that marry the lightness of potato with a decadent, creamy finish.
Prepare to impress your guests with these moreish dumplings that marry the lightness of potato with a decadent, creamy finish.
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