Can I make the dumplings ahead of time?
Yes, you can prepare the dumpling dough and roll the balls, then refrigerate them on a plate covered with plastic wrap for up to 24 hours before adding to the soup.
LUNCH
Paraguayan Vori Vori: Hearty Chicken and Cornmeal Dumpling Soup
Experience the warmth of Paraguay with this authentic Vori Vori recipe. Golden, cheesy cornmeal dumplings simmer in a rich, savory chicken broth, creating a deeply satisfying and unique soup perfect for a comforting lunch or dinner.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken thigh pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
02
Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
03
Pour in the 6 cups of chicken broth and bring to a simmer. Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
04
While the soup simmers, prepare the vori vori (dumplings): In a medium bowl, combine 1/2 cup fine cornmeal, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gradually add 1/4 cup of warm water, mixing until a firm dough forms. If the dough is too dry, add a tiny bit more water, 1 teaspoon at a time.
05
Roll the dough into small balls, about 1/2 inch in diameter. You should get approximately 25-30 dumplings.
06
Carefully drop the cornmeal dumplings into the simmering soup. Increase the heat to medium-low and cook for 10-12 minutes, or until the dumplings float to the surface and are cooked through.
07
Taste and adjust seasoning if necessary. Ladle the Paraguayan Vori Vori into bowls and garnish with extra fresh parsley before serving.
About This Recipe
Experience the warmth of Paraguay with this authentic Vori Vori recipe. Golden, cheesy cornmeal dumplings simmer in a rich, savory chicken broth, creating a deeply satisfying and unique soup perfect for a comforting lunch or dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can brown the chicken in a little butter instead of oil. Ensure your cornmeal is fine-ground for the best dumpling texture. If you don't have Parmesan, a mild white cheese like Monterey Jack or mozzarella can be used, but Parmesan offers a richer flavor.
Easy Substitutions
Chicken breast can be used instead of thighs, though thighs offer more flavor and tenderness. Vegetable broth can replace chicken broth for a vegetarian option (omit chicken). Fresh cilantro can be used instead of parsley for a different aromatic profile.
Storage & Reheating
Leftover Vori Vori can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it has thickened too much. The dumplings may soften slightly upon reheating.
Serving Suggestions
Serve this hearty soup with a side of crusty bread for dipping. A simple green salad with a light vinaigrette would complement the richness of the soup. For a more traditional experience, serve with a sprinkle of extra grated cheese on top.
Common Mistakes
Overcooking the chicken initially can make it dry; just brown it lightly. Making the dumplings too large will result in uneven cooking; aim for small, uniform balls. Not simmering the dumplings long enough will leave them raw in the center; ensure they float and are tender. Over-salting the broth before adding cheese and cornmeal can make the final dish too salty, as both ingredients contribute sodium.
Frequently Asked Questions
What kind of cornmeal should I use?
Fine cornmeal, often labeled masa harina or fine polenta, is best for the traditional texture of vori vori. Coarse cornmeal will yield a different, more grainy result.
Can I freeze Vori Vori?
While the soup base freezes well, the cornmeal dumplings can become mushy after freezing and thawing. It's best to freeze the broth and chicken separately, then make fresh dumplings when reheating.
MORE TO KNOW
Vori Vori is a staple in Paraguayan cuisine, particularly cherished for its comforting qualities. The key to perfect vori vori dumplings is achieving the right dough consistency: firm enough to hold its shape but not too dry. If your dough is crumbly, add water very sparingly until it comes together. If it's too sticky, add a tiny pinch more cornmeal. The dumplings should be small enough to cook through evenly and be easily spooned with the soup. This recipe uses fine cornmeal, which is crucial for the smooth texture of the dumplings; coarser cornmeal (like typical polenta) will result in a grainier texture.
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