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Masa Dumplings |
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Serves: 16 Print this Recipe(Chochoyones) Category: Basic Dough Preparations Makes about 16 dumplings Tiny dumplings made with masa harina (corn flour for tortillas) are traditionally added to yellow mole stews, such as Pork and Vegetables in Yellow Mole, see Meats, or some soups in Oaxaca. Lard is usually mixed with the masa to make the dough for the dumplings, but vegetable oil is used in this version. Forming the dumplings is similar to shaping "thumbprint" cookies. 3/4 cup masa harina, (flour for corn tortillas) 1/4 teaspoon salt 1/2 cup warm water 2 teaspoons vegetable oil In a bowl, mix the masa harina, salt, and water to make a soft, moist dough. Add the oil and salt. Mix very well with your hands and form into small balls about the size of a large cherry. Make an indentation with your finger in each ball so that it resembles a small fat bowl. Put the dumplings on a plate and cover with plastic wrap. The dumplings are ready to use. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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