Vori Vori

What it really is

Vori vori is a Paraguayan soup named for its small dumplings. The dumplings are shaped from cornmeal and cheese and simmered in a seasoned broth, commonly with chicken.

The dough is rolled into small balls, sometimes with a soft cheese at the centre, then cooked directly in broth until tender. A chicken version may include pieces of chicken, onion and herbs; meatless and other regional broths also occur. The broth should remain distinct from the dumplings: this is a soup with substantial corn dumplings, not a smooth corn puree.

The corn dumplings are also called voritas and belong to a Guaraní-rooted food tradition. Broths may use beef, pork or hen; vegetarian versions can use vegetables and cheese. That range matters when reading the name on a menu: “vori vori” identifies the corn dumplings and soup style, but does not by itself identify the stock or meat. Both familiar versions and newer interpretations are served, so describe the bowl from its actual recipe.

How it's served

• Ladled hot with several dumplings in each bowl.
• Chicken and broth may be served together, with herbs added near the end.
• The number and size of dumplings vary between cooks.
• A vegetarian bowl is possible, but only when its broth and dumplings are made without meat stock or other animal ingredients.

How to write it on the menu

• State whether the broth is chicken-based and whether chicken pieces are included.
• Describe the dumplings as cornmeal and cheese; do not leave the cheese implicit.
• Verify the broth, cheese and shared cooking equipment before making allergen claims.
• Name the protein or say that the bowl is vegetarian; guests should not have to infer the broth from the dish name.

Nutrition is estimated per 100 g of a representative finished soup. Broth strength, dumpling size and chicken content change the values.