Entree: Chile – Chiloe – Chapalele (Traditional Chiloé potato and wheat dumplings typically boiled and served with meat or stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) starchy potatoes (Yukon Gold or russet), peeled and boiled until very tender
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1 large egg (about 1 3/4 oz (50 g)), beaten (optional, helps bind)
- 1 tsp (5 g) salt
- 2 tbsp (28 g) unsalted butter, melted (or lard for a more traditional flavor)
- 1/4 cup (60 ml) milk or water, as needed to bring dough together (optional)
- 2 tbsp (30 ml) vegetable oil or additional butter for pan-frying (optional)
- Coarsely chopped cooked chorizo or smoked pork to serve (optional)
- Chopped parsley or sautéed onions to garnish (optional)

Show original ingredient measurements

- 2 lb (900 g) starchy potatoes (Yukon Gold or russet), peeled and boiled until very tender
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1 large egg (about 50 g), beaten (optional, helps bind)
- 1 tsp (5 g) salt
- 2 tbsp (28 g) unsalted butter, melted (or lard for a more traditional flavor)
- 1/4 cup (60 ml) milk or water, as needed to bring dough together (optional)
- 2 tbsp (30 ml) vegetable oil or additional butter for pan-frying (optional)
- Coarsely chopped cooked chorizo or smoked pork to serve (optional)
- Chopped parsley or sautéed onions to garnish (optional)

Instructions

1. Drain boiled potatoes well and mash thoroughly while still hot until very smooth, or press through a ricer; spread on a tray and allow to cool slightly so steam escapes.
2. In a large bowl, combine the warm mashed potatoes, 2 cups (250 g) flour, beaten egg (if using), 1 tsp (5 g) salt, and melted butter. Mix gently by hand to form a pliable dough. If dough is too dry, add up to 1/4 cup (60 ml) milk or water a tablespoon at a time; if too sticky, add a little more flour.
3. On a lightly floured surface, divide dough into portions and shape each into a flattened round or oval about 3–4 inches (7–10 cm) across and 1/2 inch (1.3 cm) thick. Dust lightly with flour to prevent sticking.
4. Bring a large pot of salted water to a gentle boil. Add chapaleles in batches, taking care not to crowd the pot. Boil until they float and are cooked through, about 6–10 minutes depending on size; remove with a slotted spoon and drain.
5. Optional pan-fry: heat 2 tbsp (30 ml) oil or butter in a skillet over medium heat and sear boiled chapaleles until golden and crisp on both sides, 2–3 minutes per side.
6. Serve hot as a main course portioned 3–4 chapaleles per person with chopped chorizo or smoked pork, sautéed onions, and a sprinkle of parsley, or alongside a stew or curanto-style meats.