Pantrucas is a Chilean dumpling soup — flour-and-egg dough cut into squares, dropped into a brothy pot with ground chicken, carrots, and green beans. Everything cooks in one pot, and the whole thing is on the table in 35 minutes. That’s the honest reason to make it tonight.
Before you start
The dough is the one thing that can go sideways if you rush it. Mix flour, salt, egg, and water until a shaggy dough forms, then knead it for a full two minutes — you want it smooth and slightly firm, not sticky. If it sticks to your hands, add flour a teaspoon at a time. A dough that’s too wet will fall apart in the broth; a dough that’s too dry will be tough. Roll it to an even ¼-inch thickness before cutting — thicker squares stay doughy in the center, thinner ones turn mushy. Get the dough right and the rest of the recipe is straightforward.
Mistakes to avoid
- Dropping the dumplings into boiling broth. Hard boiling breaks them apart. Bring the soup to a boil, then lower to a steady simmer before you add the dumplings. They need gentle heat to hold their shape.
- Crowding the pot when you add the dumplings. Add them one at a time and give each a quick stir so they don’t clump together and fuse into one mass.
- Walking away after adding the dumplings. They go from done to overcooked fast. Five minutes is the target — pull one out and cut it open to check. No raw doughy center means they’re ready.
- Using cold broth straight from the fridge. Cold broth drops the pot temperature sharply and throws off your timing for both the vegetables and the dumplings. Warm it in the microwave first or just let it sit on the counter while you prep.
- Skipping the flour on your rolling surface. The dough will stick, tear, and waste your prep time. Flour the surface generously and re-flour if it starts grabbing.
Keeping and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The dumplings will absorb broth as they sit, so the soup thickens considerably — add a splash of water or extra broth when reheating on the stovetop over medium-low heat. Stir gently; the dumplings are softer after chilling and can break up if you’re rough with them. Skip the microwave if you can — it makes the dumplings rubbery. Freezing is not recommended. The dumplings turn spongy and fall apart after thawing, and the texture isn’t worth saving.
Chilean Minced Chicken Pantrucas (Dumpling Soup)
Equipment
- Large soup pot
- Mixing bowl
- Wooden spoon
- Knife
- Rolling Pin
Ingredients
Pantrucas Ingredients
- 2 cups all-purpose flour plus extra for rolling
- 1 teaspoon salt
- 1 unit egg beaten
- â…“ cup water adjust for dough consistency
Soup Ingredients
- 1 tablespoon olive oil
- 1 unit medium onion finely chopped
- 2 cloves garlic minced
- 1 pound minced chicken preferably organic
- 6 cups chicken broth preferably homemade
- 1 cup carrots sliced
- 1 cup green beans cut into 1-inch pieces
- ¼ teaspoon black pepper freshly ground
- 1 teaspoon dried oregano
Instructions
Preparation of Dumplings
- In a mixing bowl, combine 2 cups of all-purpose flour with 1 teaspoon of salt.
- Add a beaten egg and 1/3 cup of water to the flour, mixing until a dough forms. Adjust water if needed for consistency.
- Knead the dough until smooth, then roll it out on a floured surface to about 1/4-inch thickness.
- Cut into 1-inch squares and set aside.
Cooking the Soup
- Heat 1 tablespoon of olive oil in a large soup pot over medium heat and sauté 1 finely chopped onion until translucent.
- Stir in 2 minced cloves of garlic and cook until fragrant.
- Add 1 pound of minced chicken, cooking until browned and fully cooked.
- Pour in 6 cups of chicken broth, then add 1 cup of sliced carrots, 1 cup of green beans, 1/4 teaspoon of black pepper, and 1 teaspoon of dried oregano.
- Bring the mixture to a gentle boil, then lower the heat and simmer for 10 minutes.
- Gently drop the dumplings into the soup, allowing them to cook for about 5 minutes or until they float to the surface.
Notes
Lisa’s Tips
- For a richer flavor, use chicken thighs instead of breast mince.
- Add a splash of lemon juice at the end for brightness. Consider using fresh oregano for a more vibrant taste.
Nutrition
Your questions, answered
Can I make the dumpling dough ahead of time?
Yes — you can make it up to 24 hours ahead. Wrap it tightly in plastic wrap and refrigerate it, then roll and cut right before you’re ready to add it to the soup. Don’t cut the squares in advance and leave them sitting out; they’ll dry on the edges and cook unevenly.
Can I use store-bought broth instead of homemade?
Store-bought works fine — just use a low-sodium version so you can control the salt level. The ground chicken and oregano add enough flavor that the broth doesn’t need to do all the heavy lifting.
How do I know when the dumplings are fully cooked?
They float to the surface and look slightly puffed — that’s your visual cue, and it usually happens around the 5-minute mark. Cut one open to confirm there’s no raw dough in the center before you pull the pot off the heat.
What to cook next
- Quick Chicken Noodle Soup
- Weeknight Hamburger Soup
- Quick Ginger Scallion Wontons
- Quick White Chicken Chili