SJC country cake recipe

Today there is a super traditional and typical June party recipe here at TudoReceitas: we are going to teach you how to make caipira dumpling from São José dos Campos, also called caipira caipira SJC or simply chicken caipira dumpling.

Created in the interior of São Paulo, the dough for this chicken cake recipe is very easy to make. It is crunchy and dry and the best: it is ready in less than 10 minutes! The filling is the classic shredded chicken, which you can season any way you want. This delicacy is perfect for you to celebrate the June festivities at home, as it is sure to please everyone!

Check out the step by step with photos and various tips to prepare this country cake recipe successfully in your home!

Ingredients for making country cake SJC:

Pasta:

 250 grams of yellow corn flour

 2 tablespoons of cassava flour

 300 milliliters of chicken broth

 2 tablespoons of oil

Filling:

 200 grams of cooked, seasoned and shredded chicken

 2 tablespoons of curd

 chopped parsley

How to make country cake SJC:

Let's start the preparation with the filling and I'll explain why: the filling of this salty is shredded chicken and we will use the broth for cooking the chicken to make the dough for the country cake.

In other words, season your chicken well to taste, cook it in the pressure cooker until it is perfect for shredding and reserve the cooking broth keeping it hot.

Ready broth? So let's go to the caipira dough. In a bowl add the corn flour and break the pieces with your hands. Then add the cassava flour and mix.

Gradually add the chicken stock, which needs to be hot.

Tip: if necessary, reheat the broth in the pan or in the microwave only until it gets hot again, it doesn't need to boil.

The broth needs to be put in little by little until it reaches the right point of the dough, which is just like in the photo, without sticking to the hands.

To finish, put the oil and incorporate well in the dough, mixing with your hands.

Now bring the shredded chicken to the counter again and complement this filling by placing 2 tablespoons of curd and chopped parsley.

Take some of the dough and shape it in the palm of your hand making a kind of canoe. Put the chicken filling.

Now just close the dough in the shape of an elongated cookie, as in the photo!

Tip: find out at the end of the recipe why SJC's country cake has this shape!

Finally, fry the dumplings in hot oil which, for best results, should be fresh and clean. Remove to a plate with absorbent paper and let it dry a little.

Tip: depending on the size of your pan fry only 2-3 dumplings at a time, to prevent them from sticking together and absorbing too much oil.

Your free-range chicken dumpling is ready!

Prepare this delicious redneck dumpling at home too and serve it with, for example, carrot sauce for redneck dumplings. Tell us in the comments what you think of this recipe and good appetite!

If you liked the recipe for Bolinho caipira SJC, we suggest you try our Recipes category for savory dumplings. You can also visit a list of the best Brazilian recipes.

What is the difference between the caipira cake from Jacareí and São José dos Campos?

At these June parties, the fried dumplings are a much appreciated delicacy and each city has its favorite, including the fried corn dumpling with cheese! With regard to country chicken dumplings, we can find the country cake from Jacareí and the country cake from São José dos Campos which, although similar, have some characteristics that distinguish them!

Jacareí caipira cake: it is an intangible heritage of the municipality of Jacareí, which, like São José dos Campos, is also located in the Paraíba Valley. The dough of this crunchy and super dry dumpling is traditionally made with white corn flour and, in its original version, the dumpling was stuffed with meat - check out Jacareí's rustic dumpling recipe;

São José dos Campos country cake: fried snack typical of the municipality of Jacareí, which is also located in the Paraíba Valley. The dough is also prepared with corn flour and, originally, the filling was fish (lambari or pequira from the Paraíba River), and the raw fish was surrounded by the dough, leaving the head and tail out1, which gave rise to to the characteristic shape of an elongated cupcake.

Nowadays the original recipes for these dumplings have been changed and they accept several filling options, especially ground meat (cooked or raw), chicken, sausage, shrimp. There are also vegetarian and vegan versions of the caipira2 cookie, prepared with, for example, vegetables or jackfruit meat. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe/ Italian apple cake recipe/ mandarin marmalade recipe.