Brazilian recipe
Calabresa-Stuffed Savory Dumplings (Coxinha de calabresa)
These Calabresa-stuffed dumplings offer a savory twist on a classic snack, known for their golden, crispy exterior and tender, potato-enriched dough.
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Ingredients
1 cup water
2 cups milk
2 bouillon cubes (bacon or ribs flavor)
200g linguiça calabresa, skin removed and minced
1/2 cup cooked and mashed potato
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for coating
1 egg, beaten
Vegetable oil for deep-frying
2 cups milk
2 bouillon cubes (bacon or ribs flavor)
200g linguiça calabresa, skin removed and minced
1/2 cup cooked and mashed potato
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for coating
1 egg, beaten
Vegetable oil for deep-frying
Where to find ingredients
You can source standard ingredients like flour, milk, butter, and potatoes at any local supermarket or neighborhood grocery store. For 'linguiça calabresa', a smoky, cured pork sausage, look for high-quality alternatives like smoked chorizo or similar spicy, coarse-ground sausages available in the deli or meat section of premium grocers. If you cannot find this specific type, a well-seasoned smoked pork sausage serves as a suitable substitute.
Preparation method
- Combine the water, milk, bouillon cubes, minced calabresa, mashed potato, and butter in a large saucepan.
- Place the saucepan over medium-high heat and bring the mixture to a boil.
- Add the all-purpose flour all at once.
- Stir vigorously until the dough pulls away cleanly from the sides and bottom of the pan.
- Turn the dough out onto a smooth, lightly greased work surface.
- Knead the dough carefully and allow it to cool down to a manageable temperature.
- Divide the dough into small portions and flatten each piece with your hands.
- Place one green olive in the center of each flattened portion.
- Shape the dough into the signature teardrop shape, fully enclosing the filling.
- Dip each shaped dumpling into the beaten egg.
- Roll the dumplings in breadcrumbs until evenly coated.
- Deep-fry in hot oil until they achieve a deep, golden-brown color.
- Drain on paper towels to remove excess oil before serving.
Observations
This recipe uses flavorful linguiça calabresa to create an irresistible savory bite. The dough, crafted from a blend of mashed potatoes and milk, ensures a silky, light consistency that makes these dumplings a perfect addition to any party spread or a quick, indulgent snack.
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