Chapalele with a Twist

Ingredients

• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (60g) grated cheese (such as cheddar or mozzarella) 1/2 cup (60g) grated cheese (such as cheddar or mozzarella)
• 1 pound (450g) beef or chicken, cut into small chunks 1 pound (450g) beef or chicken, cut into small chunks
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 4 cups (960ml) beef or chicken broth 4 cups (960ml) beef or chicken broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 55g (5g sugars)
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed potatoes, flour, baking powder, salt, oregano, paprika, garlic powder, onion powder, and black pepper. Mix well until a dough forms.
2. 2.
   Fold in the grated cheese and knead the dough gently until the cheese is evenly distributed.
3. 3.
   Divide the dough into small portions and shape them into dumplings.
4. 4.
   In a separate pot, heat some oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender.
5. 5.
   Add the meat chunks to the pot and cook until browned on all sides.
6. 6.
   Pour in the broth and add the bay leaf and smoked paprika. Season with salt and pepper to taste.
7. 7.
   Bring the broth to a simmer and carefully drop the dumplings into the pot.
8. 8.
   Cook the dumplings for about 15-20 minutes, or until they float to the surface and are cooked through.
9. 9.
   Remove the bay leaf and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Potatoes — Make sure to thoroughly mash the boiled potatoes to achieve a smooth texture in the dumplings.
• Cheese — Use a cheese that melts well, such as cheddar or mozzarella, for a gooey center in the dumplings.
• Beef or chicken — Choose lean cuts of meat and cut them into small chunks for quicker cooking and easier incorporation into the dumplings.

Tips & Tricks

• For a vegetarian version, replace the meat with mushrooms or tofu for added texture and flavor.
• Experiment with different herbs and spices in the dumpling dough to customize the flavors to your liking.
• Serve the Chapalele with a side of fresh salsa or chimichurri sauce for an extra burst of freshness.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the simmering broth to thicken it.
• Leftover Chapalele can be refrigerated and reheated the next day for a delicious and convenient meal.

Serving advice

Serve the Chapalele hot in individual bowls, making sure to distribute the dumplings and broth evenly. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the dumplings neatly in the bowl and ladle the flavorful broth over them. Sprinkle some additional herbs, such as oregano or smoked paprika, on top for an added visual appeal.