Chochoyotes (Masa Dumplings)
While cooking, a small portion of the masa from the dumplings will dissolve into the broth, thickening it slightly and making it richer.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 4 cups masa harina
- 1/2 teaspoon salt
- pinch of epazote (optional)
- 1/4 cup cilantro, finely chopped
- 8 tablespoons vegetable shortening
- 3 cups warm water
Instructions
- Mix masa harina, cilantro and salt in large bowl. Cut in vegetable shortening until evenly distributed. Slowly add warm water until dough forms. Knead for 5 minutes and then let sit for an hour.
- Take approximately 1 tablespoon dough per dumpling. Roll into sphere of approximately 1 inch in diameter. Use your thumb to make indentation in masa ball and form into a little basket-like shape of dough. This ensures that the dumpling will cook all the way through. Alternatively, make 1/2 inch diameter dumplings. These smaller dumplings will cook faster.
- Place your newly-formed chochoyote on a plate under plastic wrap and repeat this step until you have used up all the dough.
- Once ready, the masa dumplings can be added to simmering sauce or broth. Cook for 15 to 20 minutes. They should float to the top.
Source Recipes:
https://pinaenlacocina.com/2015/07/05/chochoyotes-corn-masa-dumplings/
https://www.thespruceeats.com/chochoyotes-mexicos-answer-to-dumplings-4121347
Black Bean Soup with Masa Dumplings (Frijoles Negros con Chochoyotes)