Dumplings
Chapalele
Los Lagos, Chile
Chiloé potato dumpling made with cooked potato, flour, and lard, cooked in curanto or oven, soft and hearty.
Original eatfuls sticker artwork
What it is
A closer look at Chapalele.
Chiloé potato dumpling made with cooked potato, flour, and lard, cooked in curanto or oven, soft and hearty.
What to look for
Know it when you find it.
At a home-style comedor or market lunch counter, look for Chapalele; Soft texture, good potato flavor, not gummy, Chilote, rustic.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Chapalele.
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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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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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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Авар хинкал
Thick flattened dough dumplings from Dagestan's Avar community, boiled alongside mutton and served in the rich broth with soured cream and garlic.