h1

chochoyotes de canela (gf dumplings)

August 4, 2012

gluten-free dumplings for soup, or simmered in mole

‘canela’ is cinnamon – and i think i’ll be tripling the amount that is called for.

+

CINNAMON AND CORN MASA DUMPLINGS
Chochoyotes de Canela

1 cup masa harina (corn flour)
3/4 cup water
1 1/2 tbsp lard / shortening
1/4 tsp ground cinnamon
1 tsp kosher or sea salt, or to taste
1/2 tsp sugar

Mix the corn masa flour with water and knead until the dough is smooth and has no lumps, about a minute. Add the lard, cinnamon, sugar and salt and mix until it is well incorporated.

Make little balls of about 1 inch with your hands. Using your little finger, make a dip in the middle of the dumpling. One by one add them to the simmering sauce, mole or soup that they will be cooked in. It will take about 10 to 15 minutes for the chochoyotes to be fully cooked.

+

edit
it seemed to take forever for them to boil in the mole, but they did cook! they weren’t bad, but definitely had a dumpling-like consistency. i wonder if a pinch of baking soda, although not authentically pre-columbian, would fluff them up a bit. i’ll tweak this a bit next time i make it with a little more seasoning and a little bit of a leavening agent and see what happens!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: