Deep-fried chicken dumplings

Deep-fried chicken dumplings

Coxinha de galinha

This is Brazil
Stuart Scott


Quantity Ingredient
30g butter
1 1/2 teaspoons sea salt, plus extra to serve
1/2 teaspoon ground turmeric
450g plain flour
3 large egg whites, lightly beaten
120g panko breadcrumbs, (see note)
oil, for deep frying


Quantity Ingredient
750ml chicken stock
1 boneless, skinless chicken breast
1 tablespoon olive oil
2 french shallots, finely chopped
2 garlic cloves, finely chopped
1 tomato, peeled, seeded and finely chopped
1 tablespoon cream cheese
1 tablespoon parsley, finely chopped
sea salt


  1. To make the filling, bring the stock to the boil in a small saucepan. Add the chicken breast, then reduce the heat and gently poach the chicken for 15 minutes, or until cooked through. Transfer the chicken to a plate and set aside to cool slightly. Reserve the stock.
  2. Heat the oil in a small frying pan and cook the shallots and garlic over a low heat for 5 minutes, or until softened. Add the tomato and cream cheese, and stir until the cheese has melted. Remove from the heat and set aside.
  3. Shred and roughly chop the chicken, then stir into the shallot mixture along with the parsley. Season with sea salt and freshly ground black pepper. Stir in 1–2 tablespoons of the reserved stock to moisten the mixture, if required. Set aside.
  4. Pour 500 ml of the reserved stock into a saucepan and add the butter, sea salt and turmeric. Bring to the boil over a medium–low heat. Add 375 g of the flour and cook, stirring constantly, for 1–2 minutes, or until the dough comes away from the base of the pan. Transfer the dough to a plate, press to flatten and set aside to cool slightly.
  5. Divide the dough into 16 portions. Press each portion into a 10 cm disc, about 3 mm thick. Spoon 1 tablespoon of filling into the centre of each disc. Fold the dough up and around the filling to form a teardrop-shaped dumpling about 7.5 cm long.
  6. Lightly toss each dumpling in the remaining flour, dip in the egg whites and then roll in the breadcrumbs to completely cover, pressing lightly to help the crumbs stick.
  7. Heat the oil in a large, heavy-based saucepan to 180°C, or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Cook the coated dumplings in batches, turning occasionally, for 5–6 minutes per batch, or until deep golden brown. Remove the dumplings using a slotted spoon and drain on paper towel. Serve hot, seasoned with sea salt.


  • Panko breadcrumbs are Japanese-style dry breadcrumbs that have a coarse texture and give fried foods a crunchy coating. They are available from large supermarkets and Asian food stores.
This is Brazil
Fernanda de Paula
Shelley Hepworth
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again