Mexican dumpling (Chochoyotes)
Chochoyotes, Mexican dumpling, are super easy to make. Only 4 ingredients required and they add complexity and flavor to your soup or stew.
Ingredients
- 2 cups Corn Masa flour
- 3 tablespoon Olive oil extra virgin
- ΒΌ cup Fresh coriander chopped
- 11/2 cup Water
Instructions
- 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.
Notes
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.
