Chipa con Cebollitas de Verdeo
Chipa con Cebollitas de Verdeo (Chipa with Green Onions) is a variation of the traditional Chipa Paraguaya. In this version, finely chopped green onions—known as cebollitas de verdeo—are mixed into the dough, adding a fresh, mildly sharp flavor that complements the cheesy, chewy base made from yuca starch.
Ingredientes
- 180 g tapioca starch (also known as yuca starch)
- 25 g butter or margarine , salted or unsalted, at room temperature (if using salted butter, reduce the added salt)
- 1 large egg , at room temperature
- 170 g freshly grated Parmesan or mozzarella cheese (or any cheese you have on hand)
- 60 ml whole milk
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 40 g green onion or chives , finely chopped
Instrucciones
- Preheat your oven to 500°F (260°C).
- In an extra-large bowl, combine the tapioca starch, salt, and baking powder. Make a well in the center.
- Add the eggs and butter to the well. Using your hands, mix the mixture until it becomes smooth and creamy.
- Incorporate the surrounding dry ingredients until the dough has a coarse, crumbly texture.
- Add the grated cheese and chopped green onions and mix until evenly combined.
- Gradually pour in the milk and mix just enough to form a soft, homogeneous dough with a smooth, playdough-like consistency.
- Cover the dough with plastic wrap and let it rest for 10-15 minutes.
- Transfer the dough to a clean work surface and divide it into 30 g portions.
- Roll each portion into a ball and place them on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Bake for 10 to 15 minutes or until the tops are golden and dry to the touch.
Watch how to make it
Notas
Storage: Chipa con Cebollitas de Verdeo is best enjoyed fresh from the oven, but leftovers can be stored in an airtight container at room temperature for up to 2 days.
Make Ahead: You can prepare the dough in advance and refrigerate it (well-covered) for up to 24 hours. Knead the dough briefly before shaping, and add a splash of milk if needed to restore its texture.
Freezing: Shape the chipas and freeze them on a tray until firm. Once solid, transfer to a freezer-safe bag and store for up to 1 month. Bake straight from frozen, following the baking instructions in the recipe.
Freezing: Shape the chipas and freeze them on a tray until firm. Once solid, transfer to a freezer-safe bag and store for up to 1 month. Bake straight from frozen, following the baking instructions in the recipe.
Nutrición
Valores nutricionales
Chipa con Cebollitas de Verdeo
Amount per Serving
Calorías
66
% Daily Value*
Grasa
4
g
6
%
Grasa saturada
2
g
13
%
Grasa Transgénica
0.03
g
Grasa polinsaturada
0.2
g
Grasa monosaturada
1
g
Colesterol
16
mg
5
%
Sodio
180
mg
8
%
Potasio
17
mg
0
%
Carbohidratos
7
g
2
%
Fibra
0.03
g
0
%
Azúcar
0.2
g
0
%
Proteina
2
g
4
%
Vitamina A
124
IU
2
%
Vitamina C
0.2
mg
0
%
Calcio
70
mg
7
%
Hierro
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
