These dumplings are cousins of the chochoyotes of Oaxaca. The reason for their funny indented shape is that it helps cook them faster when added to a soup or stew. I would not try to substitute a fat other than lard. It holds them together compactly while making them fluffy without a hint of greasiness.
Corn Masa Dumplings (Bolitas de masa)
The recipe can easily be multiplied for a larger yield but bolitas don’t keep very well. I usually make only what I need for the moment. However, they can be frozen for up to 2 weeks. Add them to the boiling stew or soup frozen and add a couple of minutes to the cooking time.
Ingredients
- 1 tablespoon lard, preferably
home rendered - ½ teaspoon salt
- 1 cup masa either fresh or reconstituted by mixing 1 cup masa harina with ¾ cup water
Instructions
- In a mixing bowl, stir the lard and salt into the masa to make a smooth dough. Shape the mixture into balls the size of large marbles, slightly flattening each one and using your index finger to press a small indentation into each dumpling. Use at once or let stand covered with a damp tea towel for up to an hour.
Notes
Yield: 12-15 dumplings
Nutrition
Calories: 134kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 292mgPotassium: 75mgFiber: 2gVitamin A: 61IUCalcium: 39mgIron: 2mg
