Ceibo's chorizo dumplings are made with a ricotta gnocchi dough, filled with traditional Uruguayan pork sausage and simmered in a savory, umami-rich broth. The dumplings showcase a blend of Italian and South American influences, offering a creamy, cheesy dough that complements the smoky, paprika-spiced chorizo. Finished with a light broth of vegetables, kombu, and mushrooms, the dish is balanced with acidity, richness, and fresh scallions.
Washington DC
Ceibo
Chorizo Dumplings
Sheep ricotta / Whole egg / Olive oil / Salt / Pecorino Sardo / Flour / Uruguayan-style chorizo / White wine / Celery / Carrots / Onions / Kombu / Bonito flakes / Dried porcini mushrooms / scallions
Signature Dish
From Prep to Plate
Chef Juan Olivera of Ceibo Latin American restaurant in Washington, DC, showcases his signature chorizo dumplings, a dish rooted in Uruguayan tradition and Italian technique.
The chorizo dumplings, though, are an original, an idea Juan says was inspired by the ricotta dumplings at Estela in New York and a dish of sausage and wine served with mashed potatoes from his grandmother. The hybrid of two happy memories finds four little pillows stuffed with paprika-seasoned pork sausage and cabbage in a shallow pool of clear broth: dashi tinged with pancetta.
Tom Sietsema, The Washington Post
