Chilean dumplings and salsa

Name: Chilean dumplings and salsa (Chapaleles y chancho en piedra)
Yield: Serves 4–6
Cuisine: Chilean
Ingredients: salt; 1 egg, beaten; 1 kg/2¼ lb potatoes; 2 green chillies, finely chopped; 1 medium onion, finely chopped; salt and black pepper; 30 ml/2 tbsp olive oil; 1 clove garlic; 50 g/2 oz bacon lardons; 25 g/1 oz/1 tbsp butter; 25 g/1 oz/¼ cup plain (all-purpose) flour; vegetable oil, for frying; 3 ripe tomatoes, roughly chopped

Chapaleles y chancho en piedra

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

Especially popular in the cuisine of Chiloé Island, chapaleles are usually served with a meat and seafood soup called pulmay. In this version, created by the indigenous Huilliches from the Valdivía Province, it is served with chancho en piedra, ‘pig in stone’, a delicious tomato dip that actually derives its name from the verb chancar, meaning ‘to grind’, and refers to the process of making the dip.

Ingredients

Method

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Part of

Appetizers and Sides

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