Ah, the Dominican Yucca empanadas, the irresistible allure of Dominican street food! One classic that tugs at my heartstrings is the beloved yucca empanada, or as we affectionately call it, "catibía." These crispy delights have been a staple of my culinary adventures since I was young. I vividly remember my first pregnancy when my husband, a true angel (may God bless his soul), would drive 20 minutes just to fetch me some catibías from a trusted vendor who has held the same spot for over 30 years. Those empanadas were more than just a craving; they were a comforting embrace from home.
These catibias are naturally gluten-free thanks to the yucca dough, but yucca is very starch-heavy. This updated version keeps the crispy, nostalgic Dominican bite while boosting the protein so they actually hold you down.
What makes them protein-forward?
- Air fryer or oven instead of deep frying (less oil, same crunch)
- Egg whites + optional collagen in the dough (adds protein and helps bind)
- A mixed filling (shrimp + lean turkey or chicken) for a higher protein-to-carb ratio
Protein-Forward Note
Protein per serving: 29 g
Protein Category: Powerhouse (25g+)
These protein-forward catibias qualify as a Powerhouse because the shrimp + lean poultry filling significantly increases the protein-to-carb ratio, while the fortified yucca dough and air-frying method keep protein as the dominant macronutrient per serving.
Protein Boost Options
- Dipping Sauce: Serve with a Garlic-Lime Greek Yogurt sauce (mix non-fat Greek yogurt, lime juice, and garlic) for an extra 5g of protein.
- Double the Meat: If you have leftover filling, serve it on the side as a "picadillo."
To make it a 40g+ protein meal:
Pair 3 empanadas with a side of black beans and a dollop of the Greek yogurt sauce mentioned above.
Quick Facts for the Dominican yucca empanadas
- Preparation time: 40 minutes
- Cook time: 15 minutes
- Total time: 1 hour 5 minutes
- Servings: 6-8 portions
- Difficulty: Intermediate
- Dietary notes: protein forward & Gluten-free
Ingredients
For the Fortified Dough
- 2 lbs yucca (cassava), peeled and woody core removed
- 2 large egg whites (acts as a protein binder)
- 1 teaspoon salt
- 1 scoop unflavored collagen peptides (optional, for extra protein)
High-Protein Filling
- ½ lb shrimp, peeled, deveined, and finely chopped
- ½ lb 95% lean ground turkey or chicken
- 1 tablespoon olive oil
- ½ onion, finely diced
- ½ bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro, chopped
Why You'll Love This Recipe
Catibias are more than just a snack; they are a delicious blend of flavors and textures that represent Dominican culture. The crispy yucca dough encasing a savory shrimp filling is simply irresistible. Plus, this recipe is naturally gluten-free and can be adapted for various dietary preferences.
Ingredients
The dough
- 2 lb 900 g yucca/cassava, peeled and cut
- 1 to 1 ½ teaspoon salt start with 1 tsp, adjust
- 2 to 3 egg whites
- 2 scoops unflavored collagen peptides optional, but great here
- 2 to 4 tablespoon nonfat plain Greek yogurt optional, only if dough feels dry
- Neutral oil for your hands and parchment (avocado oil or light olive oil works)
The Protein filling
- 1 tablespoon oil or use a spray
- 1 small onion finely chopped
- 1 bell pepper finely chopped
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 lb lean ground turkey or chicken 95% lean is ideal
- 1 lb shrimp peeled and chopped
- ½ teaspoon oregano Dominicano if you have it
- Salt + pepper to taste
- Optional: 2 tablespoon nutritional yeast adds savory flavor
- Optional: 2 hard-boiled eggs finely chopped (stir in at the end)
- 2 to 3 tablespoon cilantro chopped
Instructions
Cook the yucca
- Boil the yucca in salted water until fork-tender.
- Drain well and let it steam dry for a minute or two.
- Remove any tough fiber/core if you see it.
- Mash while warm until smooth (a potato ricer makes it extra nice).
Make the dough
- Add salt, egg whites, and collagen (if using) to the mashed yucca.
- Knead until it forms a smooth dough.
- If it feels dry or crumbly, add Greek yogurt 1 tablespoon at a time.
- If it feels sticky (it will), lightly oil your hands and chill the dough 15 to 20 minutes.
Cook the filling
- Sauté onion and bell pepper until soft. Add garlic and tomato paste, cook 30 seconds.
- Add ground turkey/chicken and cook until browned.
- Add chopped shrimp and cook just until shrimp turns pink.
- Season with oregano, salt, pepper, and nutritional yeast (optional).
- Turn off heat, stir in cilantro.
- Let cool, then fold in chopped hard-boiled eggs (optional).
Assemble the catibias
- Line two sheets of parchment (or use a zip-top bag cut open).
- With oiled hands, roll dough into balls (golf-ball size).
- Flatten into a circle between parchment.
- Add 1 to 2 tablespoon filling, fold, and press edges to seal.
- Crimp with a fork. Keep covered while you work.
Nutrition
Cooking options
Air fryer (best texture, lowest oil)
- Lightly brush or spray both sides with oil.
- Air fry at 375°F / 190°C for 10 to 12 minutes, flipping halfway.
Oven baked
- Place on a lined baking sheet.
- Brush with egg wash (optional, also adds protein).
- Bake at 400°F / 205°C for 18 to 22 minutes, flipping at the halfway point if you want extra even browning.
Traditional frying (still an option)
- Fry in hot oil until golden, then drain on paper towels.
- This will taste amazing, but it will bump up the fat fast.
Tips and Tricks
- Handling Dough: Keep your hands and tools well-oiled to prevent the dough from sticking.
- Press the edges firmly before crimping.
- Do not overfill.
- Cool the filling before assembling (hot filling can soften the dough and cause leaks).
- Freshness: Use fresh, bright white yucca for the best results. Discard any discolored pieces.
Storage + meal prep
- Fridge: 3 to 4 days (cooked)
- Freezer: Freeze assembled but uncooked catibias on a tray, then bag them. Up to 2 months.
- Cook from frozen: Air fry at 375°F / 190°C for 12 to 15 minutes (flip halfway) or bake at 400°F / 205°C for 22 to 28 minutes.
If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.
Cook With Love, Eat With Joy!
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Oh my goodness I wish street food around here was like that. Yum!
;D I know right! This is truly delicious! Thanks for stopping by!
Oh my!Such delicious looking empanadas!!Never tried yucca but I'm already drooling at your pics!Very intrigued and would love to try this amazing looking dish 🙂
You know what the are gluten free! also! and fantastic you can filled them up with you favorite! Thanks for stopping by Soni!
These look and sound fantastic! Sadly there wasn't much street food where I grew up nor where I am now but I always do my best to sample some when away. Must give these a go!
Caroline!!! Thanks! if you can't find fresh yucca you can also find yucca flour and add a little more water and a tablespoon of olive oil. Give a try!
Fabulous! Just wonderful! Bravo!
Hey Adam! thanks for stopping by!
I have always wanted to make empanadas and this recipe may be the perfect start for me.
Hey Wendy!! yes git it a try and let me know how it went!!!!
Thanks for stopping by!
Both the dough and filling look fantastic! I'd love to munch on these terrific empanadas!!!
Hey Liz!! that sounds like a get together!!! they were delicious! Thanks for stopping by!
These look wonderful! I've never made empanadas -- you're recipe has me wanting to try! YUM!
Thank you Val!! they were great!!
XOXOXO
I love Yucca and I absolutely LOVE empanadas! These look crazy delicious!! ♡ Nom Nom Nom!
Hey girl!!! great minds think alike!!! these were amazing! XOXOXO
These really grabbed my attention and look wildly delish. Well done!
Thanks Sue! they are not hard to make either!! give it a try!! you won't regret it!
These look AMAZING!! I just got back from the Dominican Republic today actually, and it is a coincidence I saw these on my twitter just now. We had SO MUCH good food there, but sadly didn't come across empanadas made from yuca! I'll have to ask my fiance's family to make me some (he is Dominican) - I love all things yuca. But if not - I pinned this recipe and plan on trying these out myself!
Hey Kate!! I am glad you got the chance to meet my beautiful island! it's true we have some great things to eat, this is not a hard recipe, if you can't find fresh or frozen yucca, maybe you can find yucca flour! and give it a try! and surprise your fiance!! The ultimate surprise will be cooking Dominican for him! I can assure you! Let me know if you need any help! Thanks for stopping by!
PS: There is also my Dominican Sancocho recipe right here
Now I have a reason to try yucca again!
Hi Cindy!! I know you must! it's soo good!
XOXO
I can't wait to try these. My dad made yucca once before (mashed), I remember not being a fan. I need to give it another try now that my tastebudss have matured, and I like that it's in your dough. And, Dominican rum is the only rum I drink, so I'm good to go with the rest of the ingredients, too! 🙂
I also like that you made a fresh salsa to accompany your empanadas.
Hey Lauren! give it another try, when mashed yucca can be sticky and very rich. You can either make chips or try my recipe! I assure you won't regret!! thanks for stopping by! 🙂
I'm totally addicted to yucca and empanadas and combining the two sounds fantastic! I always make Cuban empanadas with a picadillo filling and wheat dough, so I'm super excited to try your version. Thanks for sharing such a great recipe 🙂
Karrie! thank you so much for your comment! I love yucca and empanadas too! hey let me know how they turn out! The most typical version you will find in restaurants are filled with conch or crab! and they are fantastic!! thank you for stopping by!
Is cassava flour the same as tapioca flour cause I have some of the latter which I bought to make pao de quejo.
Hi! I think is the same, you will to use some salted water and olive oil to make a dough that resembles what I did! then roll it and make you empanadas! When I do this with the flour, I use like approx 1/4 cup of salted water and 2 tablespoons of oil, for a cup of the flour. I will do it little by little until you get the right consistency, Like in my pictures.
Let me know how it turned out!!
XOXOXO
Thank you for the information. I'll give it a try the next time I have a leisurely weekend ahead. 🙂
Great!!! I want pictures! 🙂
I am so excited by this recipe. Empanadas are one of our favorites but I've never tried to make them. You make me want to make them right now.
Hey Christie!
Thanks for stopping by! Go ahead and let me know how it turn out!!
XOXO
Oh wow....I've made empanadas before but you take it to a whole new level here!
Hey Tammi! Thank you! I love empanadas also!! but nothing like these! these are great!
I definitely have to try this - love empanadas!
Hey Sarah! thanks for stopping by!
You just solved a big mystery for me! I had empanadas somewhere, and I noticed the shell was not the typical flour shell. I had no idea what it was, but now I think it was yucca! Thanks for sharing this recipe. I'm excited to try it out.
Hey Joy! Thank you for stopping by! 🙂 let me know how it goes!
I have never worked with yucca before, but these empanadas look amazing!!
Hey Bobbi!
thank you!! they are great! super crunchy! thanks for stopping by!
My wife and I spent a week in the DR a few years ago. We had a great time. I didn't get a chance to try any of these though. I know that if I had, I'd be hooked. I adore empanadas, and yours looks so delicious!
Hello Martin!
Thank you for your kind comments! I am glad to hear you already had the chance to visit my dear country! and I hope you get that lucky again soon!
Hi Excellent recipe, I also have one in my blog if you want to check it out, it's in spanish.
I like to use a juicer to extrcat all the liquid from the yuca. A tip is that if you let the liquid set overnight, then you'll have on the bottom Yuca starch and you can make lot's of stuff with it.
Here is my recipe:
http://suspiritosrd.com/catibia/
Wowza! I am making these tonight! I love yuca/casava root dishes. And I love stuffed fried things! Can only imagine they are similar to empanadas only even better because of the cassava. Have shellfish allergy so am going to try a variation more in the direction of sweet: stuffing made with nuts, raisins & green herbs flavoring and then a mango/yellow tomato pico with cilantro & mint. Not exactly traditional but will be tasty I think. Thank you so much for publishing this recipe!!
Hello and thank you for stopping by! Me too! I love thing made out of yuca, if you have an allergy, you can stuff these with differents, ham and cheese, ground meat, sausage, egg!! the possibilities are endless. Let me know how they turned out!
These are the most beautifully crimped empanadas I've ever seen. What's your secret?
Hey Matt! these are made out of yuca flour, and when fried these just turn out beautiful. Thanks for stopping by