Chipa So’o

The Quirky Foodster Team

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Servings

Ingredients

Cassava starch (tapioca starch) — 420 g (15 oz)
Grated cheese — 100 g (3.5 oz)
Butter, softened — 60 g (2 oz)
Eggs — 2
Milk, as needed — 60 ml (2 fl oz)
Minced beef, cooked and seasoned with onion and paprika — 300 g (10.5 oz)
Salt — to taste

Method

Combine the cassava starch, grated cheese, butter, eggs and salt in a bowl, adding just enough milk to form a soft, slightly sticky dough.
Take a portion of the dough, flatten it in your palm, and place a spoonful of the seasoned meat filling in the centre.
Fold the dough around the filling, fully enclosing it, and shape into a ball or oval.
Bring a large pot of salted water to a boil.
Gently drop the filled dumplings into the boiling water and cook for 15–20 minutes until they float and are cooked through.
Drain and serve warm.

Introduction: Cassava dough dumplings filled with seasoned minced beef, boiled until tender, a distinct and hearty variation of chipa.

Cultural Background: Chipa so'o, meaning 'chipa with meat' in Guaraní, differs from the baked chipa breads by being boiled rather than baked, offering a soft, filled dumpling especially popular as a filling street snack.

Tips: Seal the dough completely around the filling to prevent it from leaking out during boiling. Simmer gently rather than boiling hard, to keep the dumplings intact.

Variations: Use shredded chicken as an alternative filling. Add a chopped hard-boiled egg to the meat filling for extra richness.

Storage: Refrigerate cooked chipa so'o in an airtight container for up to 2 days.

Reheating: Reheat by steaming for 8–10 minutes, or in a microwave with a splash of water.

FAQs:

Q: What does 'chipa so'o' mean?

A: 'Chipa with meat' in Guaraní, referring to the meat-filled dumpling version of the classic cassava dough.

Q: Is chipa so'o baked like regular chipa?

A: No, it's boiled rather than baked, giving it a distinctly soft, dumpling-like texture.