Cachelos de Castilla-La Mancha

Ingredients

In the original Spanish cuisine, Cachelos are typically made with Galician potatoes and are served as a side dish with seafood. However, in the Castilian-Manchego cuisine, the recipe has been adapted to use local potatoes and is often enjoyed with hearty meat dishes such as lamb or pork. The seasoning is also simplified, allowing the natural flavors of the potatoes to take center stage. We alse have the original recipe for Cachelos, so you can check it out.

• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Water, for boiling Water, for boiling

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 68g, 2g
• Protein: 7g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Place the potato chunks in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
2. 2.
   Drain the potatoes and transfer them to a large mixing bowl. Mash the potatoes until smooth.
3. 3.
   Add the flour, salt, and black pepper to the mashed potatoes. Mix well until a dough forms.
4. 4.
   Take small portions of the dough and shape them into small dumplings, about the size of a walnut.
5. 5.
   Bring a pot of salted water to a boil. Gently drop the dumplings into the boiling water and cook until they float to the surface, about 5-7 minutes.
6. 6.
   Using a slotted spoon, remove the dumplings from the water and transfer them to a serving dish.
7. 7.
   Serve the Cachelos de Castilla-La Mancha hot as a side dish with your favorite meat or vegetable dishes.

Treat your ingredients with care...

• Potatoes — Use starchy potatoes like Russet or Yukon Gold for the best texture in the dumplings. Avoid waxy potatoes as they may result in a gummy texture.

Tips & Tricks

• To enhance the flavor, you can add a pinch of smoked paprika or chopped fresh herbs like parsley or chives to the dough.
• Serve the Cachelos de Castilla-La Mancha with a drizzle of olive oil and a sprinkle of sea salt for an extra touch of flavor.

Serving advice

Serve the Cachelos de Castilla-La Mancha as a side dish alongside roasted lamb or grilled vegetables. They also pair well with a fresh green salad for a light and satisfying meal.

Presentation advice

Arrange the Cachelos de Castilla-La Mancha on a platter, garnished with a sprig of fresh herbs. The golden-brown dumplings will make an inviting and appetizing presentation.