Ingredients

How to make it

  • Over low heat warm corn oil in a large heavy pot.
  • Add onions and stir to coat them with oil.
  • Cover and cook slowly for 20 minutes.
  • Uncover pot and raise heat to medium.
  • Stir in the garlic and jalapenos then sauté for 2 minutes.
  • Add tomato and continue to cook stirring for 1 more minute.
  • Add stock, lime juice, zest, salt and pepper.
  • Bring to a boil then lower the heat and simmer uncovered for 30 minutes.
  • Meanwhile prepare the dumplings by sifting the corn flour, baking powder and salt into a medium sized bowl.
  • Using your fingers, two knives or a pastry cutter cut in the vegetable shortening until mixture resembles fine crumbs.
  • In a small bowl beat together the egg and milk then add the cilantro.
  • Gradually stir the egg mixture into the corn flour mixture adding only enough of the egg to moisten the flour thoroughly.
  • When the soup has cooked for 30 minutes drop the dough into the simmering broth a tablespoon at a time to make a dozen dumplings.
  • Cover the pot with a tight-fitting lid, and steam the dumplings for 15 minutes.
  • Keep the soup at a low bubble and do not lift the lid while the dumplings are cooking.
  • Serve hot.

Reviews & Comments 5

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  • alabasterblue 5 years ago
    cudos
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  • marimar 6 years ago
    This recipe is amazing! And I admire any woman who can cook like this.
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  • chefmeow 6 years ago
    It's hard to find but I found it at Whole Foods. It's really quite tasty.
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  • pudgy47 6 years ago
    This sounds good, what is blue corn flour?
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  • pintobean 6 years ago
    This is interesting!
    Thanks for posting.
    BEAN
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