Jacareí Country Cake Recipe

Caipira dumpling from Jacareí is an intangible heritage of the city of Jacareí, which is located in the Paraíba Valley. The dough of this crunchy and super dry dumpling is traditionally made with white corn flour. In our version, we add homemade vegetable broth to make the point in place of water and in the filling we add the always welcome dried meat.

Check out here at TudoReceitas how to make country dumplings from Jacareí with our adaptations and the step-by-step explained with photos!

Ingredients for making Country Jacareí Dumpling:

 250 grams of white cornmeal

 400 milliliters of vegetable broth

 1 tablespoon of lard

 3 cloves of garlic

 1 unit of onion

 cumin

 salt

Filling:

 150 grams of desalted, cooked and shredded dried meat

 garlic

 onion

 oil

 mozzarella (optional)

How to make Caipira Dumpling from Jacareí:

Separate the ingredients. If you don't have lard, saute the onion and garlic in butter. You can also substitute homemade vegetable broth for water + 1 tablet of chicken/meat broth or even vegetable broth.

Bring a pan to the fire and saute the garlic and onion in the lard. Add the cumin to taste (this seasoning is very strong, so use it sparingly). Pour in the vegetable broth and bring to a boil. Reserve.

While the vegetable stock is boiling, break up the pieces of flour with your hands (these pieces are called starches).

Pour in the hot vegetable broth gradually, stirring with a wooden spoon.

After adding all the broth, the country cake dough from Jacareí has ​​to have the texture of the photo, the perfect point to roll it up.

Our filling suggestion is dried meat. It should already be desalted (ie left to soak for at least 24 hours), cooked in a pressure cooker and shredded (we use multiprocessors but you can also shred it with a fork). Saute it lightly in olive oil with garlic and onion.

Have you never made a pastry before? Rest assured that this dough is very easy to work and in the photo below I show you the very simple movements you have to do to fill this cake and leave it with the traditional Jacareí face (the piece of mozzarella in the stuffing is optional)!

Now just fry it in new (clean) oil, hot and in enough quantity to cover the snacks. This recipe yielded 18 cookies the size of the one in the photo.

I have to tell you that this is the crunchiest, tastiest and easiest dough I've ever made. It allows for various adaptations both in the dough and in the filling - but the important thing is to prepare it with white or yellow corn flour to carry the Jacareí tradition. Try this country corn muffin recipe and let us know in the comments what you think! You may be interested to read about the mango lassi recipe blogpost/ basil mayonnaise recipe/ polenta gnocchi recipe/ golden honey recipe/ Moroccan lentil salad recipe.

See also these recipes for snacks from Festa Junina:

hot dog on a stick

Easy and fast cornflour pastry

Fried sweet sprinkle biscuit