While cooking, a small portion of the masa from the dumplings will dissolve into the broth, thickening it slightly and making it richer.
Author:Mary Leir
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.