Name: Corn Masa Dumplings (Bolitas de masa)
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)

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.

Corn Masa Dumplings (Bolitas de masa)

lard, preferably home rendered

salt

masa (either fresh

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.

Corn Masa Dumplings (Bolitas de masa)

Servings: 4

Author : admin

Ingredients

Instructions

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