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| What You Need: |
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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
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| How To Cook: |
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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.
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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.
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3. Divide the dough into 12 equal portions and pat each one gently into a round dumpling about 1½ inches in diameter.
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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.
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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.
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6. Cornmeal dumplings may also be simmered in beef or chicken stock, and are traditionally cooked with sancocho.
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To Make: about 12 dumplings
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