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Cassava dumplings with ground beef are a true delight in Brazilian cuisine. Crispy on the outside and filled with juicy ground beef on the inside, they are perfect as an appetizer, snack or even as a main course. In addition to being tasty, they are a great way to use cassava in a creative way. If you are looking for a practical and delicious recipe to surprise your family and friends, keep reading and learn how to prepare these irresistible dumplings!

Ingredients

For the dough:

1 kg of cassava (manioc or manioc)
2 tablespoons butter or margarine
1/2 cup milk
Salt to taste
Pepper to taste
1 egg yolk

For the filling:

300g ground beef (of your preference)
1 medium onion, chopped
2 chopped garlic cloves
1 chopped tomato
1/2 chopped bell pepper (optional)
1 tablespoon of oil
Salt and pepper to taste.
Cheiro-verde (parsley and chives) to taste
1/4 cup chopped olives (optional)
1/4 cup grated cheese (optional, to make the filling creamy)

For breading:

Wheat flour or breadcrumbs
Frying oil

Preparation

1. Preparing the Cassava

Start by cooking the cassava. Wash the cassava pieces thoroughly and remove the skin. Place them in a pressure cooker, cover with water and cook for about 20 to 25 minutes after pressure is reached, or until the cassava is very soft. Once cooked, drain the water and mash the cassava with a fork or potato masher until it forms a smooth puree.

2. Preparing the Ground Beef Filling

While the cassava is cooking, prepare the filling. In a pan, add the oil and sauté the onion until it becomes transparent. Then add the garlic and let it brown. Add the ground beef and cook until it loses its red color, stirring occasionally to prevent it from burning.

Add the chopped tomatoes and bell pepper (if using) and continue to sauté until the tomatoes break down. Season with salt and black pepper and mix well. If desired, add olives and grated cheese to give the filling an extra touch. Finish with chopped chives. Let the filling cool a little before assembling the dumplings.

3. Assembling the Cupcakes

Now that both the cassava and the filling are ready, let's assemble the dumplings. In a large bowl, mix the mashed cassava with the butter, milk, egg yolk, salt and black pepper. The dough should be very smooth, without lumps.

Take a small portion of dough with your hands, make a ball and flatten it into a disk. Place a spoonful of the ground beef filling in the center and then close the dough around the filling, shaping it into a ball in the desired shape. Repeat this process until you have used up all the dough and filling.

4. Breading the Dumplings

Coat the dumplings in flour or breadcrumbs, coating them well. This will ensure that they remain crispy on the outside after frying.

5. Frying the Dumplings

In a large skillet, heat enough oil to cover the dumplings. When the oil is hot (about 350°F), add the dumplings in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy on the outside, about 3 to 5 minutes. Remove the dumplings with a slotted spoon and place them on paper towels to drain off any excess oil.

Tips for a Perfect Cassava and Ground Beef Dumpling

Very firm dough: If you notice that the dough is too soft or sticky, add a little more wheat flour to give it some firmness. However, be careful not to make the dough too dry.
Creative filling: The ground beef filling can be customized with other ingredients, such as grated carrots, sweet corn or even a little cream cheese to make the dumpling softer on the inside.
Additional seasonings: Try adding different peppers or a touch of curry to the filling for a unique flavor.
Freezing the cupcakes: If you’re not going to fry all of your dumplings, you can freeze the already breaded dumplings. When you’re ready, just fry them straight from the freezer. This helps to maintain their crispiness and texture.

Accompaniments

Cassava dumplings with ground beef can be served with a variety of side dishes, such as a good salad of fresh leaves, vinaigrette, seasoned mayonnaise or even hot sauce for those who like a spicier touch.