Special Potato Dough Coxinha with Rib and Cream Cheese Filling

Ingredients

• 300 gcooked potato
• 8 gsalt
• 2 packetschicken bouillon powder
• 1 litermilk
• 100 gmargarine
• 500 gtraditional wheat flour

Directions

1. 1

   In the blender, add the cooked potato, salt, chicken bouillon, and milk.

2. 2

   Blend very well until you obtain a very creamy mixture and the potato is completely dissolved.

3. 3

   Transfer the mixture to a pot and turn on high heat to boil.

4. 4

   As soon as it starts to boil, add the margarine and lower the heat.

5. 5

   Add all the wheat flour at once.

6. 6

   Mix very quickly while the flour has not yet combined with the liquid to avoid lumps.

7. 7

   Continue mixing for 5 minutes over low heat until the dough is cooked and homogeneous.

   5 min
8. 8

   Transfer the dough to a sanitized countertop and let it cool slightly.

9. 9

   Open the dough with a rolling pin to help it cool and then knead with your hands until smooth.

Ingredients

• 1500 graw beef ribs
• a gostomeat seasonings
• a gostogreen herbs
• a gostocream cheese

Directions

1. 1

   Sauté the seasonings in the pressure cooker and add the ribs.

2. 2

   Cook under pressure for 45 minutes until the meat is very shredded.

   45 min
3. 3

   After cooking, shred the meat and mix in the green herbs.

Ingredients

• a gostorib filling
• a gostocream cheese
• a gostowheat flour
• a gostowater
• a gostopanko breadcrumbs

Directions

1. 1

   Take a portion of dough, make a ball and open with your fingers forming a disk with a firm base.

2. 2

   Place the rib filling and the cream cheese in the center, raising the edges of the dough to close.

3. 3

   Shape it into the coxinha format, leaving a small point at the top.

4. 4

   Prepare a mixture of wheat flour with water until you obtain a smooth consistency that covers the finger.

5. 5

   Pass the shaped coxinhas in the flour and water mixture, drain the excess, and coat in panko breadcrumbs.

6. 6

   Fry the coxinhas in hot oil until golden.