Brazilian recipe
Creamy Chicken Dumplings with Minas Cheese (Bolinhas de frango cremosas com queijo minas)
A homemade comfort food classic featuring soft potato dumplings stuffed with shredded chicken and melty Brazilian Minas cheese, baked in a rich creamy sauce.
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Ingredients
1 kg chicken breast
1 kg potatoes
1 pinch of salt (for boiling the chicken)
Salt to taste (for boiling the potatoes)
1 tablespoon butter
1 whole egg
1 pinch ground nutmeg
Cornstarch, as needed for dough consistency
1 can tomato sauce
1 can table cream (creme de leite)
50 g grated Parmesan cheese
500 g queijo minas fresco
Chopped black olives (optional)
Dried oregano to taste
1 kg potatoes
1 pinch of salt (for boiling the chicken)
Salt to taste (for boiling the potatoes)
1 tablespoon butter
1 whole egg
1 pinch ground nutmeg
Cornstarch, as needed for dough consistency
1 can tomato sauce
1 can table cream (creme de leite)
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 fresh chicken and potatoes at local markets (locally known as 'katale') or supermarkets in Kampala. Queijo minas is a unique Brazilian fresh cheese; if unavailable in Uganda, you may use a firm, mild, low-moisture white cheese (like a fresh paneer or a mild feta as a substitute, though the texture will differ). Table cream (creme de leite) is available in the canned goods aisle of major supermarkets.
Preparation method
- Boil the chicken breast in water with a pinch of salt until tender. 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.
- Stir the butter, egg, ground nutmeg, and salt to taste into the mashed potatoes.
- Gradually add the cornstarch, kneading until you achieve a firm, pliable dough suitable for shaping.
- 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, some chopped black olives.
- Seal the balls securely so the filling does not leak during baking.
- Arrange the stuffed dumplings in a baking dish, forming a circle.
- Spoon the chicken and tomato sauce mixture into the center of the dish, between the dumplings.
- Pour the table cream evenly over the dumplings and chicken.
- Sprinkle the top with the grated Parmesan cheese.
- Add dried oregano to taste.
- Bake in a preheated oven at 180°C for approximately 20-30 minutes, or until the top is golden brown and bubbling.
Observations
These chicken dumplings are a staple of Brazilian home cooking, perfect for family gatherings, parties, or an indulgent snack. The dumplings are crafted from a smooth, soft potato dough, filled with seasoned shredded chicken and authentic queijo minas, then nestled in a rich tomato and cream sauce before being baked until golden and bubbly.
This dish offers a deeply comforting experience, balancing the delicate texture of the potato with a juicy, flavorful center and a velvety sauce. Impress your guests with these savory bites that highlight the rustic charm and creamy richness characteristic of traditional Brazilian comfort food.
This dish offers a deeply comforting experience, balancing the delicate texture of the potato with a juicy, flavorful center and a velvety sauce. Impress your guests with these savory bites that highlight the rustic charm and creamy richness characteristic of traditional Brazilian comfort food.
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