Corn dumplings

40 minutes - 2 people 1w2of2rv

While Devine & I were still in British Columbia, i remember one morning waking up to the sound of someone knocking at our boat: it was our neighbours, coming to offer some homemade pan-fried corn pone. I'd never had corn pone before, nor did i ever think of making any sort of flat cake using corn as a base. After that I started to make it myself and would serve it with chili - lazy cornbread, as I like to call it. While sitting in the Niue yatch club, i found an old vegetarian cookbook; I must have spent an hour reading through it, the recipes were fantastic. The title read: "The Farm vegetarian cookbook". It was sitting there, amongst a panoply of writting, including a Polish Murakami book (how I wish it had been written in english.) The cookbook had an entire section dedicated to cooking with corn; it's in here, that I found a recipe for masa dumplings.

Masa is corn that is simmered and ground into a paste. It's the base for many recipes, you can make Mexican-style tortillas with it! Or, you can use it to make dumplings! I don't have access to fresh corn, nor do i have the space or the time to make my own masa; but I used polenta (corn semolina) instead and it worked! The only difference is that you need to add boiling water so you you can roll the mixture into balls. If you were to use masa, you wouldn't need added moisture. The texture of the dumplings is fun and chewy, the outside it soft but the inside is like that of dense cornbread. Corn dumplings, I imagine, could be used to make fake 'meatballs', Devine & I enjoy eating it with tomato sauce or with a spicy apricot sauce.

Instead of apricot jam, you can add apricot juice to the mix (orange will taste wonderful too.) I added jam because i don't have any juice on the boat currently, and besides, it works well in this recipe. Enjoy!

Ingredients

Corn semolina1 cupAll purpose flour1/4 cupBaking soda1/2 tspBaking powder1 tspSalt1/2 tspWater1 cup, boiledCorn semolina1 cupAll purpose flour1/4 cupBaking soda1/2 tspBaking powder1 tspSalt1/2 tspWater1 cup, boiled

Sauce


Apricot jam3 tspSoy sauce2 tbspRice vinegar2 tbspLemon juice1 tbspSesame oil1 tspWater1/4 cupChili pepper flakes1 tbspGinger root1 tspGarlic2, mincedCornstarch1 tspApricot jam3 tspSoy sauce2 tbspRice vinegar2 tbspLemon juice1 tbspSesame oil1 tspWater1/4 cupChili pepper flakes1 tbspGinger root1 tspGarlic2, mincedCornstarch1 tsp

Instructions

Mix 1 cup corn semolina, 1/4 cup flour, 1/2 tsp baking soda, 1 tsp baking powder and 1/2 tsp of salt. Stir until well mixed.Bring 1 cup of water to a boil, pour into dry ingredients and mix well. When the dough is wet and sticky, form 1/2" balls with your hands. You can make larger or smaller balls, note that cooking time will change if the diameter is bigger (15 minutes will do it.)Bring a big pot of water to a boil, add corn balls and boil for 10-15 minutes (i don't have a big pot, so i did it in batches.)Drain, let cool.Mix all sauce ingredients together (all, except the cornstarch).Put 1 tsp of cornstarch in a bowl, and dissolve in 1/4 cup of water. Set aside.Pour sauce into a pan, and bring to medium heat. Once the sauce starts to boil, add a few spoonfuls of the cornstarch mix to thicken the sauce. Once thickened, divide corn dumplings into bowls and pour sauce overtop.

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