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Pantrucas, sometimes referred to as Chilean Dumpling Soup, is a hearty, comforting dish that has won the hearts of families throughout Chile.
It’s a meal often associated with chilly days and communal tables, where a pot of steaming soup brings warmth and connection.
Although it might not hold the same global fame as some of Chile’s other culinary treasures, Pantrucas remains a steadfast favourite for anyone seeking genuine home cooked goodness that resonates with local heritage.
What Is Pantrucas?
Pantrucas is, at its core, a soup made from a rich broth brimming with vegetables, herbs, and soft flour dumplings.
The dumplings themselves, also known simply as “pantrucas,” are formed from a basic dough of flour mixed with a small amount of liquid and sometimes an egg,
shaped into thin pieces or flattened strips. Once they cook in the simmering broth, these dumplings absorb the flavours around them, creating a satisfying, tender bite that contrasts with the savoury soup base. It’s the perfect marriage of texture and taste, offering both nourishment and a sense of comfort.
Ingredients and Taste
While recipes vary from one household to another, Pantrucas typically starts with a broth made from beef, chicken, or vegetable stock. Common ingredients include onions, carrots, and potatoes, often complemented by garlic and fresh herbs like cilantro or parsley.
Some cooks add a dash of merken; a smoky Chilean chili powder, for a hint of mild heat, but even without extra spice, the soup is brimming with rustic charm.
The dumplings, crafted from flour and water (or milk) and occasionally bound by an egg, are rolled out and cut into small pieces before being introduced to the gently bubbling broth.
As they cook, they soak up the savoury essence of the soup, becoming tender without turning mushy. The final result is a comforting balance of flavours: the soft dumplings mingle with the sweetness of carrots, the subtle tang of onions, and the fresh notes of herbs.
Each spoonful offers a glimpse into the depth of Chilean home cooking, highlighting simplicity and wholesome ingredients.
A Taste of History
Pantrucas is deeply rooted in Chile’s rural tradition, where resourceful home cooks learned to transform humble pantry staples into nourishing meals that could feed the entire family.
Over generations, the recipe has evolved slightly in different regions, but the essence has remained the same: a soup that fosters togetherness, reflecting the warmth of Chilean hospitality.
Like many rustic dishes, Pantrucas grew in popularity because it was filling, economical, and adaptable. These days, families across Chile enjoy Pantrucas at any time of year, though it shines brightest when the weather turns brisk.
It’s a dish that bridges the gap between past and present, reminding diners of the resourceful spirit that has long characterized Chilean cooking.
Pantrucas (Chilean Dumpling Soup) Recipe
Serves: 4 people
Ingredients:
For the Soup Base:
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium potato, diced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 4 cups beef or vegetable broth
- 1/2 cup cooked shredded beef or chicken (optional)
- Salt and pepper to taste
For the Pantrucas (Dumplings):
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1/3 cup lukewarm water
For the Poached Eggs:
- 4 fresh eggs
To Serve:
- Fresh parsley or cilantro, chopped (optional)
- A wedge of lime or lemon (optional)
Directions
To prepare the soup base, heat vegetable oil in a large pot over medium heat. Sauté the onions and garlic until translucent and fragrant, about 3–4 minutes. Add the carrots and potatoes, stirring to combine. Sprinkle in paprika, cumin, and oregano, allowing the spices to bloom for an additional minute.
Pour in the broth and bring the mixture to a gentle boil. Lower the heat and simmer for 10–15 minutes, or until the vegetables begin to soften. If using shredded beef or chicken, stir it in at this stage. Season with salt and pepper to taste.
While the soup simmers, prepare the pantrucas. In a large mixing bowl, combine flour and salt. Gradually add the melted butter and lukewarm water, mixing with a spoon or your hands until a soft, elastic dough forms. Avoid over kneading; the dough should be tender and pliable.
Lightly flour a clean work surface. Roll out the dough to about 1/8-inch thickness. Use a knife or pizza cutter to slice the dough into small irregular pieces, about 1–2 inches wide. These rustic shapes are characteristic of pantrucas.
Increase the heat on the soup to a gentle boil. Gradually add the dough pieces directly into the pot, stirring occasionally to prevent them from sticking together. Allow the dumplings to cook for 5–7 minutes, or until they puff slightly and become tender.
Crack one egg at a time into a small bowl. Lower the heat to a gentle simmer and carefully slide the eggs into the soup, ensuring they are evenly spaced. Cover the pot and let the eggs poach for 3–4 minutes, or until the whites are set but the yolks remain soft.
Taste the soup and adjust the seasoning with additional salt or pepper if needed. Ladle the soup into bowls, ensuring each portion includes a mix of vegetables, dumplings, and one poached egg. Garnish with fresh parsley or cilantro for a burst of colour. Serve with a wedge of lime or lemon for a bright, zesty finish.
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