great recipes that I just finally got around to making. Dawn's Hash Brown Quiche...delicious! We just loved it. And Gayle's Chicken & Green Chile Soup with Tamale Dumplings...fantastic. We had it for dinner with a tostada and it was great. I removed the dumplings and chicken from what was left and pureed everything with a "boat motor" (as Emeril says) and added it back to the chicken. I love the look and texture of it more like that I think. Have you ever used shrimp or crab instead of the chicken? We think that might be really good also. Anyway, thanks to you both!
ISO: ISO Dawn/NYS and GayleMO...wanted to say thank you for two...
- Thread starter orchid
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steve2-in-la
Well-known member
I've made this recipe too (really liked it) and subbing shrimp strikes me as an excellent idea.
Pureeing part of the soup with a hand blender sounds like a good variation as well. Maybe use some shrimp stock instead of chicken stock to push the flavor?
Reheating might be an issue with the seafood but if you add the uncooked shrimp to the pot just before serving, it should turn out fine.
By the way, have any of you experimented with larger, lighter dumplings? The first time I made 'em, they turned out small and dense...but tasty. Don't know if this was because I used instant masa as opposed to regular. Although, I didn't even see regular masa flour at our local Latin market.
I'm thinking of doubling the recipe, adding some soda water to the mix, rolling larger dumplings and watching how the tamale crumbles. Film at 11!
Pureeing part of the soup with a hand blender sounds like a good variation as well. Maybe use some shrimp stock instead of chicken stock to push the flavor?
Reheating might be an issue with the seafood but if you add the uncooked shrimp to the pot just before serving, it should turn out fine.
By the way, have any of you experimented with larger, lighter dumplings? The first time I made 'em, they turned out small and dense...but tasty. Don't know if this was because I used instant masa as opposed to regular. Although, I didn't even see regular masa flour at our local Latin market.
I'm thinking of doubling the recipe, adding some soda water to the mix, rolling larger dumplings and watching how the tamale crumbles. Film at 11!
Steve, I used regular masa
and also thought the dumplings were a bit on the dense side, but having had no other experience with this kind of recipe, I thought that may be how they were supposed to be! smileys/smile.gif (or my masa skills aren't up to par)
If not, and there are suggestions for lightening them up, I'm listening!
The soup was definitely a keeper, however!
and also thought the dumplings were a bit on the dense side, but having had no other experience with this kind of recipe, I thought that may be how they were supposed to be! smileys/smile.gif (or my masa skills aren't up to par)
If not, and there are suggestions for lightening them up, I'm listening!
The soup was definitely a keeper, however!
barbara-in-va
Well-known member
Orchid/Gayle, can you help me find the soup recipe please? My search was
unsuccessful, not sure if I did it correctly!
Thank you,
Barbara
unsuccessful, not sure if I did it correctly!
Thank you,
Barbara
steve2-in-la
Well-known member
Barbara, here's the recipe I'm using. Let's ALL work on the dumplings, though.
Chicken and Green Chile Soup With Tamale Dumplings
SOUP
2 POBLANO CHILES, roasted, peeled and chopped
2 teaspoons CANOLA OIL
1 ONION, chopped
1 RED BELL PEPPER, seeded and diced
1 CARROT, chopped
6 SCALLIONS, finely sliced
3 cloves GARLIC, very finely chopped
5 cups CHICKEN BROTH
2 RIPE TOMATOES, peeled, seeded and chopped,
5 TOMATILLOS, husked, rinsed and diced, optional
1 tablespoon chopped FRESH BASIL
1 cup shredded COOKED CHICKEN
SALT and FRESHLY GROUND BLACK PEPPER
DUMPLINGS
2 tablespoons CANOLA OIL
1/2 teaspoon SALT
1/2 ground CUMIN
1/2 cup MASA HARINA
1/2 teaspoon PURE GROUND CHILE POWDER
1 large EGG
1 large EGG WHITE
1/4 cup cooked FRESH CORN KERNELS
Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 minutes. Add broth, tomatoes, tomatillos and roasted chiles. Bring to a boil, reduce heat to low and add basil. Simmer 10 minutes.
DUMPLINGS
In a saucepan, combine oil, salt, cumin and ½ cup water and bring to boil.
Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes. Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
With wet hands, form the dough into 16 dumplings. Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes. Add chicken and simmer until heated through. Add salt and pepper to taste.
This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop. Serves 8.
Chicken and Green Chile Soup With Tamale Dumplings
SOUP
2 POBLANO CHILES, roasted, peeled and chopped
2 teaspoons CANOLA OIL
1 ONION, chopped
1 RED BELL PEPPER, seeded and diced
1 CARROT, chopped
6 SCALLIONS, finely sliced
3 cloves GARLIC, very finely chopped
5 cups CHICKEN BROTH
2 RIPE TOMATOES, peeled, seeded and chopped,
5 TOMATILLOS, husked, rinsed and diced, optional
1 tablespoon chopped FRESH BASIL
1 cup shredded COOKED CHICKEN
SALT and FRESHLY GROUND BLACK PEPPER
DUMPLINGS
2 tablespoons CANOLA OIL
1/2 teaspoon SALT
1/2 ground CUMIN
1/2 cup MASA HARINA
1/2 teaspoon PURE GROUND CHILE POWDER
1 large EGG
1 large EGG WHITE
1/4 cup cooked FRESH CORN KERNELS
Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 minutes. Add broth, tomatoes, tomatillos and roasted chiles. Bring to a boil, reduce heat to low and add basil. Simmer 10 minutes.
DUMPLINGS
In a saucepan, combine oil, salt, cumin and ½ cup water and bring to boil.
Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes. Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
With wet hands, form the dough into 16 dumplings. Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes. Add chicken and simmer until heated through. Add salt and pepper to taste.
This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop. Serves 8.
steve2-in-la
Well-known member
I was thinking the same thing. Beat the egg white, add a little club soda, give 'er a go.
gayle-mo
Well-known member
Hi Orchid! You're welcome.....
I have never made the soup with seafood but would like to. Yum~
As far as the dumplings are concerned, mine didn't turn out especially hard. They were about the same texture as a tamale masa. I'm not sure why some are rubbery but the suggestions everyone has sound worth a try.
Sorry to be so long in replying. I've been away, house sitting for my daughter in Springfield, MO (with a sick 17 month old, no less!) nd now I'm getting ready to leave for Oregon. (flying in and out of Portland)
Hope to be back on more of a regular basis in a couple of weeks!
TIA for updates on the masa!
Blessings, all!
Gayle
I have never made the soup with seafood but would like to. Yum~
As far as the dumplings are concerned, mine didn't turn out especially hard. They were about the same texture as a tamale masa. I'm not sure why some are rubbery but the suggestions everyone has sound worth a try.
Sorry to be so long in replying. I've been away, house sitting for my daughter in Springfield, MO (with a sick 17 month old, no less!) nd now I'm getting ready to leave for Oregon. (flying in and out of Portland)
Hope to be back on more of a regular basis in a couple of weeks!
TIA for updates on the masa!
Blessings, all!
Gayle
gayle-mo
Well-known member
URL for original posting on Dec 30th
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1806
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1806
steve2-in-la
Well-known member
I think any kind of leavener would work with masa although I think it may need a little more than a
regular dumpling because of the nature of the masa meal itself. It might be more realistic to use leaveners in masa dumplings the way you would with heavier ingredients like corn meal or whole grains.
I'm going to experiment with making them in the manner of a matzoh ball, something like this . . .
4 EGGS, separated
4 Tbsp CHICKEN FAT
4 oz INSTANT MASA (about 1 cup)
1 tsp FINE SEA SALT (or to taste)
3 Tbsp CHOPPED CILANTRO
1/2 tsp BAKING SODA
1 tsp GROUND CUMIN
4 Tbsp CLUB SODA
1 teaspoon PURE GROUND CHILE POWDER
1/2 cup cooked FRESH CORN KERNELS
Whisk the egg yolks with the chicken fat. Add the masa, salt, cilantro, club soda and baking soda. Whisk the egg whites until soft peaks form and fold into masa mixture.
Refrigerate at least 2 hours or longer. With wet hands, form into about 20 balls and drop into the soup. Cook 35-45 minutes.
regular dumpling because of the nature of the masa meal itself. It might be more realistic to use leaveners in masa dumplings the way you would with heavier ingredients like corn meal or whole grains.
I'm going to experiment with making them in the manner of a matzoh ball, something like this . . .
4 EGGS, separated
4 Tbsp CHICKEN FAT
4 oz INSTANT MASA (about 1 cup)
1 tsp FINE SEA SALT (or to taste)
3 Tbsp CHOPPED CILANTRO
1/2 tsp BAKING SODA
1 tsp GROUND CUMIN
4 Tbsp CLUB SODA
1 teaspoon PURE GROUND CHILE POWDER
1/2 cup cooked FRESH CORN KERNELS
Whisk the egg yolks with the chicken fat. Add the masa, salt, cilantro, club soda and baking soda. Whisk the egg whites until soft peaks form and fold into masa mixture.
Refrigerate at least 2 hours or longer. With wet hands, form into about 20 balls and drop into the soup. Cook 35-45 minutes.
barbara-in-va
Well-known member
Steve2, thanks for posting for me. Bought all the stuff today and hope to make it tomorrow....
Also, did a very brief research on the dumplings. I thought I would look in my "Mexican" type cookbooks. I found the recipe you posted in Steven Pyles book but a slightly different one in Red Sage by Mark Miller. I will study a bit more tomorrow, I think I want to try to combine the two because your recipe has more seasonings in it than the Red Sage one.
Also, did a very brief research on the dumplings. I thought I would look in my "Mexican" type cookbooks. I found the recipe you posted in Steven Pyles book but a slightly different one in Red Sage by Mark Miller. I will study a bit more tomorrow, I think I want to try to combine the two because your recipe has more seasonings in it than the Red Sage one.