Bolon de verde or fried green plantain dumplings
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
8 bolones
-
Cuisine
South American, American, Ecuadorian
Bolon de verde or fried green plantain dumplings
Description
Bolon de verde or fried green plantain dumplings starts with green plantains peeled and cooked gently in butter or lard until soft and lightly golden. The plantains are seasoned with chili powder, cumin, and salt, then mashed to a chunky dough. This foundation provides a sturdy yet tender base that is shaped around flavorful fillings like grated cheese, chorizo, fried pork belly, or bacon mixed with ground peanuts. The stuffed balls are fried in hot oil to a golden brown, creating a contrast between the crispy outside and the richly textured, savory filling inside.
This preparation highlights green plantains' starchy qualities balanced by the salty, meaty fillings and spices. The frying step adds a pleasant crunch that makes for a hearty snack or accompaniment to a meal. The recipe's technique involves careful cooking to soften plantains without making them crispy before forming and frying the dumplings, ensuring the right consistency.
The Bolon de verde dumplings can be enjoyed warm as a flavorful treat that blends the sweetness and starchiness of plantains with the savory depth of fillings and spices. Their size makes them convenient for snacking or sharing as part of a larger spread.
Ingredients
- 4 plantain peeled and cut in medium sized chunks, green
- 4-5 tbs butter or lard
- 2 tbs neutral cooking oil canola or sunflower, generic cooking oil
- 1 tbs hot pepper or chili powder
- 1 tsp cumin
- 1 cup cheese grated cheese; chorizo, chicharrones (fried pork belly), or bacon, cooked, 1 cup
- 1 cup chorizo
- 1 cup chicharrones
- 1 cup Bacon
- salt to taste
- peanut optional - add when mashing the green plantains, ground
Instructions
- Melt the butter or lard over medium heat in large sauté pan
- Add the plantain chunks and cook for about 40 minutes or until they are very soft, turn them about every 10 minutes, they should be slightly golden but not too crispy.
- Sprinkle the cooked plantains with the chili powder, cumin and salt.
- Transfer the plantain pieces to a bowl, do this while they are still hot (but be careful not to burn yourself).
- Mash the plantains using a wood masher - or just a regular potato masher – until you obtain chunky dough like consistency.
- Form balls slightly smaller than the size of a tennis ball with the dough.
- Make a hole in the middle of each ball and fill it with the cheese or chorizo or chicharrones (mixed with ground peanuts), gently press the filling into the hole, cover the filling and reshape it back into a ball shape.
- Heat the oil over high heat, add the stuffed plantain dumplings and fry them until they are golden and crispy on each side.
- Transfer to plate lined with paper towels to drain the grease and serve immediately.
User Reviews
Overall Rating
4.9
You'll Also Love
