Sopaipilla

Sopaipilla ( in rural areas also sopaipa ) is a South American Teigspezialität, mainly from Chile, Bolivia and Argentina.

Preparation

The base of the Sopaipilla is pumpkin; Sopaipillas can be eaten sweet (such as applesauce ) or conventional salty with a salsa ( aji chileno or pebre ). An exact recipe does not exist, because the consistency of the dough depends on the pumpkin. The pumpkin flesh is cut into small pieces and cooked in a salt water. Then the pumpkin pieces with flour, a little oil or butter kneaded into a tough dough. The dough is about 1 -2cm thick and rolled out with a round shape (5 -8cm diameter) the Sopaipillas be gouged. They are then fried in hot oil.

  • American Kitchen
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