Mini Coxinhas de Jaca (Jackfruit 'Chicken' Dumplings)

Ingredients

• 1 can Young Green Jackfruit (canned)
• 1 cup Vegetable Broth
• 1/2 cup Onion (chopped)
• 2 cloves Garlic (minced)
• 1 tsp Smoked Paprika
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 cups Mashed Potatoes
• 1 cup Breadcrumbs (gluten-free)
• 1/4 cup Plant-Based Milk
• 2 cups Vegetable Oil (for frying)

Instructions

1. 1Open the 1 can Young Green Jackfruit, drain it, and rinse it well. Use your fingers to shred the jackfruit into pieces that look like pulled chicken.
2. 2Place a 10-inch skillet over medium heat. Add the 1/2 cup chopped onion and 2 cloves minced garlic to the skillet. Cook, stirring often, for 3-5 minutes, or until the onion looks soft and see-through.
3. 3Add the shredded jackfruit to the skillet with the onion and garlic. Stir in 1 cup vegetable broth, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 15-20 minutes, or until the jackfruit is tender and most of the liquid has evaporated.
4. 4Remove the skillet from the heat and let the jackfruit mixture cool for about 10 minutes. This makes it easier to handle.
5. 5Take about 1 tablespoon of the cooled jackfruit mixture and shape it into a small, tear-drop shaped dumpling in the palm of your hand.
6. 6Take about 2 tablespoons of the 2 cups mashed potatoes and flatten it in your palm. Place one jackfruit dumpling in the center of the mashed potato and carefully mold the mashed potato around it to completely cover the jackfruit, forming a smooth, tear-drop shape.
7. 7Pour the 1/4 cup plant-based milk into a shallow bowl. Pour the 1 cup gluten-free breadcrumbs into a second shallow bowl. Dip each mashed potato-covered dumpling first into the plant-based milk, letting any excess drip off, then roll it in the gluten-free breadcrumbs until it is fully coated.
8. 8Pour the 2 cups vegetable oil into a large heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
9. 9Carefully place 3-4 coated dumplings into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, or until the dumplings are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain. Repeat with the remaining dumplings. Serve hot.

Substitutions

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