| How To Cook: |
|
|
1. Sift the cornmeal, flour, baking powder and ½ teaspoon of the salt into a large bowl, make a well in the center, and drop in the butter. Workings quickly, use your fingertips to rub the meal, flour and butter together until they look like coarse flakes.
|
2. Pour 2 tablespoons of cold water over the mixture all at once, toss together lightly, and gather the dough into a ball. If the dough seems crumbly add up to 2 tablespoons more water, a teaspoon at a time.
|
3. Divide the dough into 12 equal portions and pat each one gently into a round dumpling about 1½ inches in diameter.
|
4. Bring 2 quarts of water and the remaining 2 teaspoons of salt to a boil in a large saucepan or soup pot. Drop in the dumplings and stir once or twice to prevent them from sticking to one another or to the bottom of the pan.
|
5. Reduce the heat to low and simmer undisturbed for about 15 minutes, or until the dumplings swell and rise to the surface. With a slotted spoon, transfer the dumplings to a heated platter, and serve at once.
|
6. Cornmeal dumplings may also be simmered in beef or chicken stock, and are traditionally cooked with sancocho.
|
