Dumplings
Bollo Pelón
Venezuela
Ball of maize dough wrapped around seasoned shredded beef, boiled and served under a tomato sauce with grated cheese.
Original eatfuls sticker artwork
What it is
A closer look at Bollo Pelón.
Ball of maize dough wrapped around seasoned shredded beef, boiled and served under a tomato sauce with grated cheese.
What to look for
Know it when you find it.
Named for its bald appearance. The dough should stay firm enough to hold the shape when the sauce goes on.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bollo Pelón.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Antigua and Barbuda
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Sweet dumpling of grated sweet potato and coconut, spiced with nutmeg and cinnamon, tied in a banana leaf and steamed; an Antiguan side dish and snack; often paired with saltfish; reflects the islands' skillful use of humble local ingredients; appearance similar to a tamale
Saint Kitts and Nevis
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Anguilla
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Individual sweet potato and raisin dumplings, wrapped in greaseproof paper and foil, boiled until firm; a traditional Anguillan dessert
Upper Carniola, Slovenia
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Buckwheat flour dumplings filled with curd cheese, shaped like carp fish, from the Gorenjska region of Slovenia, served with buttered breadcrumbs.
Hungary
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Afghanistan
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Dumplings filled with chopped gandana leek, boiled and served under garlic yoghurt and a minced-meat and split-pea sauce with dried mint.
North Caucasus, Russia
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Thick flattened dough dumplings from Dagestan's Avar community, boiled alongside mutton and served in the rich broth with soured cream and garlic.