Chiloé Kitchen · Steamed Potato Dumpling
Chapalele
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The dough mixes raw grated potato with wheat flour, so the dumpling firms up from starch alone as it steams, with no eggs or leavening at all.
A dough of grated potato and flour is shaped into small ovals and steamed, often right on top of a curanto pit, until dense and slightly chewy. It's served alongside the meats and shellfish as part of the same meal.
Why it's made this way: Chapalele developed alongside curanto in Chiloé's Los Lagos communities as a way to stretch the potato harvest into the region's communal feast.
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