Learn how to make the redneck dumpling recipe, a typical delicacy from Vale do Paraíba naturally gluten and lactose free.
The caipira dumpling is a typical recipe here in the Vale do Paraíba region. (countryside of SP) that you usually have at this time of June party. Everyone in the region eagerly awaits all year round to eat this delicacy.. Best of all, it's naturally gluten-free. (no wheat flour), sem lactose, without milk, no egg, basically the pasta is vegan. The filling is original with meat but it depends on the creativity and taste of each one..
Many people confuse this redneck dumpling recipe with croquette but it is completely different. Here the dough is made with corn flour instead of cassava and although the filling is the same (carne), the touch of spices makes this recipe very special.
Ingredients
- 500g yellow corn flour
- 250g white corn flour
- 1/2 cassava flour cup
- Salt to taste
- 1,5L of warm water or until the point
- Oil to the point (average 1 cup)
- Meat for stuffing (seasoned with onion, parsley, chive, oil, salt and plenty of lemon)
How to prepare the redneck dumpling recipe in video
Method of preparation described
- Mix all the flours and salt.
- Add warm water and oil little by little until the point is reached. (move with your hands).
- When it's good to model without cracking the dough, You can now put the stuffing and make a redneck cupcake shape (kebab type).
- to be smooth, run warm water gently over the entire surface, especially if there's a crack.
- Fry in hot oil.
This recipe is original from Asilo Santo Antônio, the place that makes the BEST caipira cupcake in the region, so if you're in these parts don't miss going there to eat. I got the recipe from own video of them posted on youtube and I showed them in more detail because I confess that with their instructions it took me a while to do it right. And I also made the reduced recipe because they make it in large quantities.
Details about the recipe for redneck dumplings
White cornmeal was a little hard to find here in my city, I don't know if it's because it's the June festival season and everyone is making country muffins or if it's really harder to find. Bought at Piratininga market. If you don't find it in your city, you can make it only with the yellow corn flour that also works.
Usually this recipe is made with knor broth diluted in the water that is mixed with the flours., I Think 99% of the locals do it that way, however I thought it was cool to do without, because it can be a problem for intolerant, allergic.. and even for those looking for a healthier life and not wanting to add extra sodium.
And speaking of healthier living, I tried making the cupcake in the air fryer and it worked great, so no making excuses that you don't consume frying because even in the oven I think you can do it. It stuck a little underneath and it wasn't so juicy but I would definitely make it again to have a lighter recipe.
Now you can make your June party gluten-free and lactose-free with an extra delicacy, if you are not here in the region but love a recipe with corn!
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