A traditional São Paulo bar, the star attraction at Veloso is the chicken thigh fried dumpling. These tidbits filled with chicken, served with hot chili pepper, helped make famous this bar chosen by the judges of the "Best of sãopaulo 2014" as the venue with the best appetizers and portions.
| Patricia Stavis/Folhapress | ||
 |
See below how to use the recipe:
AMOUNT: 22 units
INGREDIENTS
For the dough
- 500 g of wheat flour
- 1 liter of water
- 150 g of butter
- 1 soup spoon of salt
For the filling
- 500 g of chicken breast, cooked and shredded
- 500 g of creamy processed cheese
- 1 soup spoon of ground garlic
- 1 soup spoon of cooking oil
- 1 soup spoon of salt
- 1 soup spoon of chopped parsley
For breading
- 1 kg of breadcrumbs
- 500 ml of milk
- 1 egg
- Cooking oil (to taste)
*
HOW TO PREPARE
Dough
Pour the water into a saucepan and add the butter and salt. Leave on medium flame until butter is completely melted. Then place the mixture in a mixing bowl and add the wheat flour. Beat until the wheat is dissolved. Leave the mixture to rest on a smooth surface for at least five minutes.
Filling
In a frying pan, put the oil and garlic to lightly fry. Add the chicken, which needs to be seasoned bit-by-bit; first the salt and then the parsley. Leave to stand. When the meat is cold, mix it with the creamy cheese.
Assembling the dumplings
Mix the egg with the milk in a different bowl. When molding the dumplings, take enough dough to fill the hand (around 30 gr) and mix a little so that it is homogenous. Stretch it in the palm of the hands so that it looks like small discs. Then put a dessert spoon of the filling in the middle of the dough. While applying slight pressure to the filling with the thumb, make a sort of half-moon with the hand supporting the dough, so that the dough is wrapped around the filling. Mold it into the traditional shape of a dumpling (pear-shaped). Finally, to breadcrumb it, you must dip it into a recipient with milk and egg, and then roll it in the breadcrumbs. Then place the dumplings in a pan with four fingers of (hot) oil, and fry them until golden. Take them out with a skimmer and place on paper towels to soak up the oil. Then serve.
