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.
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.
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!