Brazilian recipe
Creamy Chicken Dumplings with Queijo Minas (Bolinhas de frango cremosas com queijo minas)
A comforting Brazilian-style snack featuring tender potato dumplings filled with shredded chicken and melty Queijo Minas, baked in a rich, creamy sauce.
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Ingredients
1 kg chicken breast
1 kg potatoes
1 pinch of salt (for boiling chicken)
Salt to taste (for boiling potatoes)
1 tablespoon butter
1 whole egg
1 pinch freshly grated nutmeg
Cornstarch as needed to reach desired consistency
1 can tomato sauce
1 can table cream (creme de leite)
50 g grated Parmesan cheese
500 g fresh Queijo Minas
Chopped black olives (optional)
Oregano to taste
1 kg potatoes
1 pinch of salt (for boiling chicken)
Salt to taste (for boiling potatoes)
1 tablespoon butter
1 whole egg
1 pinch freshly grated nutmeg
Cornstarch as needed to reach desired consistency
1 can tomato sauce
1 can table cream (creme de leite)
50 g grated Parmesan cheese
500 g fresh Queijo Minas
Chopped black olives (optional)
Oregano to taste
Where to find ingredients
You can find chicken, fresh potatoes, and dairy at local supermarkets like Shoprite or Spar. For the authentic Queijo Minas, check the specialty cheese counter or high-end delicatessens; if unavailable, a mild, firm fresh cow's milk cheese or a semi-soft Queso Fresco are acceptable substitutes.
Preparation method
- Boil the chicken breast in water with a pinch of salt until tender. Drain, shred, and set aside.
- In a pan, combine the shredded chicken with the tomato sauce and cook for a few minutes. Set aside.
- Boil the potatoes in salted water until they are very tender.
- Drain the potatoes and mash them while still hot using a ricer or fork.
- Add the butter, egg, grated nutmeg, and salt to taste into the mashed potatoes.
- Gradually incorporate the cornstarch, mixing until you achieve a firm, pliable dough that can be shaped.
- Form the potato dough into small, uniform balls.
- Cut the Queijo Minas into small cubes.
- Stuff each potato ball with a cube of Queijo Minas and, if desired, a few chopped black olives.
- Seal the balls tightly to ensure the filling remains secure during the baking process.
- Arrange the stuffed dumplings in a baking dish, forming a circle along the edges.
- Spread the chicken and tomato sauce mixture in the center of the dish, between the dumplings.
- Pour the table cream evenly over both the dumplings and the chicken mixture.
- Sprinkle the grated Parmesan cheese over the top.
- Dust with oregano to taste.
- Bake in a preheated oven at 180°C for approximately 20 to 30 minutes, or until the top is golden and bubbling.
Observations
These chicken dumplings represent a classic Brazilian snack, ideal for those seeking a savory, practical bite perfect for family gatherings, parties, or a special afternoon treat. The dumplings are crafted from a soft potato-based dough, filled with seasoned shredded chicken and Queijo Minas, then baked in a velvety tomato sauce and finished under the broiler until golden.
The final dish is deeply comforting, balancing the mild texture of the potato with a juicy center and the distinct, slightly salty stretch of the melted cheese. Prepare to delight your guests with this recipe that marries the lightness of the dough with the richness of a creamy, gratin-style sauce.
The final dish is deeply comforting, balancing the mild texture of the potato with a juicy center and the distinct, slightly salty stretch of the melted cheese. Prepare to delight your guests with this recipe that marries the lightness of the dough with the richness of a creamy, gratin-style sauce.
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