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Chochoyotes are small round Mexican dumplings made with masa flour. Also known as ombligitos (“little belly buttons”) These round masa dumplings has a thumb hole in the middle which is perfect for catching and holding sauce and broth.
These corn masa dumplings are gluten free and gives richness and texture to soups, sauces or stews. They are quick and easy to make and adds an interesting earthy corn flavor to your soup, mole or chilli.
My favorite way to eat Chochoyotes is served in a Mexican chili con carne. You can find my venison chili and black bean recipe here. The rich and unique toasted corn flavor from the masa flour complements the flavors in the chili perfectly.
Ingredients for Mexican dumpling
This masa dumplings recipe is super easy to make, only 4 ingredients required and no special equipment’s needed. They are naturally gluten- and dairy-free, a perfect option for people who can’t or won’t eat gluten and or dairy.
Corn Masa flour
Olive oil
Coriander
Water
How to make masa dumplings
These gluten free Mexican masa corn dumplings are quick and easy to make. Just follow the simple steps below.
- Mix masa flour, water and a pinch of salt in a bowl.
- Add olive oil and coriander. Mix well.
- Let the dough rest for 30 minutes in the fridge.
- Roll the dough into small balls.
- Make a dent in the center of the ball with your thumb.
- Blanch the dumplings in boiling salted water until they float then refresh them in cold water.
- Alternatively, you can cook them from raw straight in your simmering soup or stew. 10-20 minutes depending on size. They are considered done when they are soft and cooked through, and should rise to the surface of the liquid.
Recipe note:
You can make these Mexican dumplings a head of time. After they have been blanched and refreshed in cold water, keep them refrigerated drizzled with olive oil until you are ready to serve them.
Equipment needed
This chochoyotes recipe is super easy to make and no special equipment’s needed
- Bowl
- chopping board
- knife
- Large sauce pan
Masa flour
Corn masa flour is made from ground, dried corn. It has an enjoyable aroma, taste and consistency that will bring the true flavors of authentic and traditional Mexican cuisine.
Making corn tortillas is the most common use for Masa flour, and it’s also the main ingredient in this Mexican dumpling recipe. You can find Masa corn flour in well stocked supermarkets and food stores
How to serve Chochoyote
- Serve them in soup, mole, chilli or stew
- As a substitute for potato or rice in Mexican cuisine
- As a side dish for a shared meal.
These corn masa dumplings has a rich flavor and texture. They pair really well with other flavors.
Variations and substitutes
- Substitute the coriander for different herbs that you prefer.
- Substitute the olive oil for lard or butter for a richer non vegetarian variation.
Try this masa dumplings recipe at home I’m sure you love it! The Chochoyotes will compliment your Mexican meal perfectly and is sure to impress your family and friends.
If you try this recipe please leave a comment below.
Other articles and recipes you might like to read:
Mexican dumpling (Chochoyotes)
These small corn dumplings made from masa harina flour gives flavor and complexity as well as thickens the soup or broth they're cooked in.
Ingredients
Corn masa dumplings recipe
Instructions
-
Chochoyotes recipe
- Mix masa flour, water and a pinch of salt in a bowl.
- Add olive oil and coriander. Mix well.
- Let the dough rest for 30 minutes in the fridge.
- Roll the dough into small balls.
- Make a dent in the middle with your thumb.
- Cook them in batches in boiling salted water for a few minutes until they float then refresh them in ice cold water.
- Add them to your soup or stew and heat through.
- Alternatively you can cook them from raw straight in your simmering soup or stew. 10-20 minutes depending on size. They are considered done when they are soft and cooked through, and should rise to the surface of the liquid.
Making masa corn and coriander dumplings.
Masa dumplings ready to be cooked 
You can make these Mexican dumplings a head of time. After they have been blanched and refreshed in cold water, keep them refrigerated drizzled with olive oil until you are ready to serve them.
This was a new recipe for me and I was so intrigued I had to make it! It did not disappoint, and I will definitely be making this again!
Hello! I love that this recipe is plant-based. I can’t find masa flour in my city, is it ok to use regular corn flour instead? Thank you!
Hi May, I’m sorry you cant find masa flour in your city. It’s a great product for Mexican cuisine. I think you can use regular corn flour or corn meal as a substitute. However I haven’t tried it so I can’t say for sure, and it probably wouldn’t give it the same corn flavor that masa is known for. I might give it a try one day because I’m curious to know myself now.
A great idea for adding to winter stews.
What a great idea to add to chili. Definitely giving these a try.
Can hey be made in advance and refrigerated for a couple of days, either as raw masa or cooked dumplings?
Yes, you can refrigerate both the dough and the cooked dumplings for a few days
These were so tasty and so easy to make! Thank you for the recipe!
Thank you Lex! I’m happy you enjoyed the recipe!
These are FABULOUS!!
Thank you Sarah! I’m glad you liked them!
I’ve never tried these before, and they were so delicious!
Thank you Cassie! I’m glad you liked the recipe!
This looks absolutely incredible! Saving this for later!
Thank you! I hope you like it!
I absolutely loved them! I love dumplings and was really excited to try this! The recipe did not disappoint.
Thanks Zani! I’m glad you liked them!
This is one of the newest recipes I will make at home. It looks so easy, and I am sure everyone will love this!
Thanks Amy! I hope you and your family will like them!