Chiloé Kitchen · Steamed Potato Dumpling
Chapalele
Photo: Juann2345 / Wikimedia Commons · CC0
Chapalele is the sibling of milcao: milcao mixes raw grated potato with cooked potato, while chapalele uses only boiled potato worked with flour, with no eggs or leavening.
A dough of boiled, mashed potato and wheat flour is shaped into small ovals and boiled or 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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