Vegan Coxinha - Potato Dough and 3 Different Fillings

Start by making the shiitake mushroom filling.

If using dried shiitake mushrooms, hydrate them in warm water for 10-15 minutes.

After hydrating, squeeze the mushrooms to drain excess water and dice them.

Heat sesame oil in a pan and sauté the mushrooms for about 7 minutes until they are brownish and crispy.

Add freshly ground black pepper to the mushrooms.

Towards the end of cooking, add soy sauce and cook for 1 minute to allow the mushrooms to absorb the flavor.

Add chopped green onions to the mushrooms and mix well; the filling is ready.

To make the dough, mash cooked potatoes with a fork; they should be cooked in vegetable broth for added flavor.

Turn the stove on to medium-high heat and add vegetable broth, olive oil, and flour to the mashed potatoes.

Knead the dough as it cooks, flipping and pressing it for about 5 minutes until it reaches a dough-like consistency.

Once the dough is ready, let it cool outside the pan for a minute.

Knead the dough manually for 30 seconds to 1 minute until it is not sticky.

If the dough sticks to your hands, use a little flour or oil to prevent sticking.

Take a small amount of dough, make a ball, and flatten it to create a base for the filling.

Place a handful of the mushroom filling in the center of the dough and fold it over to close, shaping it like a chicken leg.

If the dough cracks while assembling, add more flour to prevent sticking.

Bread the filled dough in breadcrumbs.

Deep fry the breaded coxinhas until golden brown.

Equipment Needed

Dietary

Allergens