How to make Creole dumplings


The calls Creole dumplings they are originally from Argentina and they follow the roast in the ranking of typical food of the country. Experts say the real trick of these Argentine empanadas It resides in the filling and in the way of cutting the meat that is usually made by knife. If you want to learn how to make creole empanadas and delight your friends, in we offer you all the steps so that you can make a perfect recipe.

1 hour Low difficulty Ingredients:
  • 20 large wafer wafers
  • Extra virgin olive oil
  • 400g mixed minced meat
  • 2 medium-sized onions
  • 1 and a half scallions
  • 1 red pepper
  • White wine
  • 2 eggs
  • Salt, cumin, black pepper, 1/2 tablespoon ground chili pepper (optional), 1 tablespoon sweet paprika
  • 12 green olives
  • 2 cloves of garlic
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The day before the preparation we leave in a container the dressing of the Creole dumplings. We put the two cloves of garlic ground, a little paprika and cumin and add salt and black pepper. We pour some white wine and mix well with the mixed minced meat. If you want you can add 1/2 tablespoon of ground pepper. It will give a sensational touch!

Remember to cover it well so that it macerates until the next day. We advise you to do it at night so that enough hours pass until its preparation.


The next day, cook the two eggs in a small saucepan. To be able to remove the shell well, pour some vinegar in the water and you will see how it comes out effortlessly.

Then, in a pan with oil, brown the meat that you have left trying not to be done in its entirety. When you're done, separate it from the heat and remove it.


For the next step, choose a pan again to place the chopped onions and chives along with the pepper. When the vegetables are well sauteed in your oil, add a little White wine in the pan.

Once the alcohol has been consumed we put the meat and wait until it is finished. eye! It is important that the meat of Creole dumplings Don't do too much to be juicy when eating them.

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Let the mixture cool. Meanwhile, we chop the egg white and olives into small pieces that we will mix with the meat. These two ingredients are key to the recipe for Creole dumplings.


Finally, when it has cooled, we put with a large spoon a little mixture in each dough circle. With the help of water and a fork we close the Creole dumplings in half leaving the content inside. Be careful not to break! To close them you can use a fork and crush the edges.

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We put to heat a pan with oil and without being piled up we put them to fry until they are golden brown.

Easy, right? You already know all the secrets about how to make creole dumplings! Who have you invited for the tasting?


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  • Creole dumplings should be very juicy. Do not leave the meat dry!
  • Do not put much in the center of the empanadillas so that they do not break and the ingredient escapes.