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  Added: Jul 11, 2006  •  Visited (1665)  •  Print version Print this recipe (119)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Cornmeal Dumplings
What You Need:
  • ½ cup yellow cornmeal
  • ½ flour
  • 1 teaspoon double-acting baking powder
  • 2½ teaspoons salt
  • 3 tablespoons butter, chilled and cut into ¼-inch bits
  • 2 to 4 tablespoons cold water

  • 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.

    To Make: about 12 dumplings
    This recipe is also available in:
    Cuisine » Americas » Trinidad & Tobago
    Main Ingredient » Grains & Cereals » Corn
    Main Ingredient » Grains & Cereals » Flour
    Dish » Bread

     





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