Vori Vori

Vori Vori (Paraguayan Cornmeal and Cheese Dumpling Soup)

Vori vori is Paraguay's comforting chicken soup studded with tiny golden cornmeal-and-cheese dumplings. The dumplings are dropped into a clear, gently simmering broth and cooked until they float and soften.

Prep

30 min

Cook

50 min

Total

80 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1 whole chicken, about 1.2–1.5 kg / 2½–3¼ lb, cut into 8 pieces, skin on, bone in
• •2 l (8½ cups) water, for the broth
• •1 whole onion, medium, peeled and quartered
• •2 whole carrots, medium, peeled and cut into 2 cm / ¾ in chunks
• •1 whole green bell pepper, seeded and quartered
• •2 whole bay leaves
• •1 tsp salt, plus more to taste
• •150 g (5¼ oz) fine yellow cornmeal, also sold as polenta or maize flour; do not use coarse grits
• •150 g (5¼ oz) fresh cheese, such as queso fresco or a mild feta, finely crumbled; if using feta, rinse and drain well to reduce salt
• •1 whole egg, large, lightly beaten
• •2 tbsp parsley, fresh flat-leaf, finely chopped
• •1 tbsp vegetable oil, or lard, for the sofrito
• •1 whole onion, small, finely chopped, for the sofrito
• •1 whole carrot, small, finely diced, for the sofrito
• •1 whole tomato, medium, peeled and finely chopped, for the sofrito
• •1 tsp sweet paprika, optional, for colour

Steps

1. 1 Make the broth: put the chicken pieces, 2 litres / 8½ cups water, quartered onion, carrot chunks, bell pepper, bay leaves and 1 tsp salt in a large pot. Bring to a boil, then reduce to a gentle simmer. Skim off the grey foam that rises during the first 10 minutes.
2. 2 Simmer uncovered for 30 minutes, until the chicken is cooked through and the meat registers at least 74°C / 165°F on an instant-read thermometer in the thickest part of the thigh. Do not let it boil hard or the broth will turn cloudy.
3. 3 Lift the chicken out with tongs and set aside to cool. Strain the broth through a fine sieve into a clean pot, discarding the spent vegetables. You should have about 1.5 litres / 6¼ cups. Keep the broth at a bare simmer.
4. 4 While the broth simmers, make the sofrito: heat the oil in a frying pan over medium heat. Add the finely chopped onion and diced carrot and cook for 6–8 minutes, until soft and lightly golden. Add the tomato and paprika, if using, and cook for 3 minutes more, until the tomato collapses. Set aside.
5. 5 Shred the cooled chicken, discarding skin and bones. Add the shredded chicken and the sofrito to the simmering broth. Taste and adjust salt. Keep at a gentle simmer.
6. 6 Make the dumplings: in a bowl, mix the cornmeal, crumbled cheese, beaten egg and parsley with a fork until it forms a slightly sticky, cohesive dough. If it is too dry to hold together, add water 1 tsp at a time; if too wet, add cornmeal 1 tsp at a time. Rest for 5 minutes.
7. 7 With damp hands, roll the dough into small balls about 1.5 cm / ⅝ in across - roughly the size of a hazelnut. You should get 40–50. Keep your hands damp so the dough does not stick.
8. 8 Bring the broth back to a steady simmer. Slide the dumplings in one at a time, spacing them so they do not clump. Do not stir for the first 2 minutes or they will break apart.
9. 9 Simmer gently for 12–15 minutes. The dumplings are done when they float to the surface, have swelled slightly, and are tender all the way through with no raw cornmeal taste. Cut one open to check: the centre should be uniform, not gritty or dry.
10. 10 Ladle into deep bowls, making sure each serving gets a good share of dumplings and broth. Scatter with extra parsley and serve hot.