Chapalele con Miel
Chapalele con Miel is a traditional Chilean dish from the Chiloé archipelago, made from a simple dough of potatoes and flour. These are typically boiled and served with a generous drizzle of honey, offering a comforting and subtly sweet flavor. They are often enjoyed as a breakfast or snack, embodying the rustic charm of southern Chilean cuisine.
🧂 Ingredients
- 3 cups All-purpose flour(approximately 420g, plus more for dusting)
- 330 ml Cold water(you may need slightly more or less depending on flour humidity)
- 0.5 teaspoon Salt(optional, for a subtle savory note)
- enough to cover Water for boiling(at least 3-4 liters for a large pot)
- to taste Honey(warmed slightly for easier drizzling)
👨🍳 Instructions
- 1
In a large mixing bowl, combine the flour and optional salt. Gradually pour in the cold water while mixing with your hands or a sturdy spoon. Continue mixing until a shaggy dough begins to form. If the dough seems too dry and crumbly, add a tablespoon of water at a time. If it feels too wet and sticky, add a tablespoon of flour at a time.
💡 Tip: The goal is a cohesive dough that just comes together. Avoid overworking at this stage. - 2
Turn the dough out onto a lightly floured work surface. Knead the dough for 5-7 minutes, pressing and folding it, until it becomes smooth, pliable, and elastic. It should spring back slowly when gently pressed.
💡 Tip: Proper kneading develops gluten, which gives the chapalele its characteristic chewy texture. - 3
Divide the dough into 2 or 3 portions for easier handling. Roll out each portion on the lightly floured surface to an even thickness of about 7 millimeters (approximately 1/4 inch). Cut the dough into desired shapes: traditional rectangles, squares, or triangles. Ensure the pieces are relatively uniform in size and thickness for even cooking.
💡 Tip: Using a ruler can help achieve consistent thickness. Dusting the surface and dough lightly with flour prevents sticking. - 4
Fill a large pot with at least 3-4 liters of water and bring it to a rolling boil over high heat. Carefully add the cut chapalele pieces to the boiling water, ensuring not to overcrowd the pot. You may need to cook them in batches. Stir gently once to prevent them from sticking to the bottom.
💡 Tip: A rolling boil ensures the chapalele cook quickly and evenly. Overcrowding can lower the water temperature and result in gummy chapalele. - 5
Boil the chapalele for 10-12 minutes. They are cooked when they float to the surface and appear slightly puffed and firm. Remove the cooked chapalele from the boiling water using a slotted spoon or spider strainer, allowing excess water to drain off.
💡 Tip: Taste one piece to ensure it's cooked through and has the desired texture. If it's still doughy in the center, continue boiling for a few more minutes. - 6
Arrange the drained chapalele on a serving platter. Drizzle generously with honey, warming the honey slightly in a small saucepan or microwave beforehand can make it easier to pour. Serve immediately while warm.
💡 Pro Tips
- ✓For a crispy exterior, after boiling and draining, you can lightly pan-fry the chapalele in a little butter or oil until golden brown.
- ✓If honey is not available, a simple syrup (equal parts sugar and water, heated until dissolved) or maple syrup can be used as a substitute.
- ✓Ensure the water is salted if you are not adding salt to the dough, to enhance the flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of salt to the dough for a subtle savory note.
- Serve with a dollop of fresh cream or a spoonful of manjar (dulce de leche) for added richness.
- Incorporate a teaspoon of vanilla extract into the dough for a fragrant twist.