steve2-in-la
Well-known member
Well, I just finished making this variation on the Tamale Dumplings and since y'all were so kind to contribute ideas, I thought I'd share the results with you.
Speaking of variations, this time I made the soup with turkey instead of chicken because. . . well, I had leftover turkey. I think the chicken melds better with the vegetables (for some reason, I continue forgetting to shred, as opposed to cube, the meat) although I'll definitely attempt this dish with shrimp at some point.
The dumplings turned out larger, moister and softer than the originals, although they still had very nice resistance and an excellent flavor. Thanks again to everyone who offered their advice.
This is the recipe I used:
2 LARGE EGG WHITES
2 LARGE EGG YOLKS, beaten
2 Tbsps EXTRA-VIRGIN OLIVE OIL
2 Tbsp SOUP STOCK (from the soup)
3/4 cup INSTANT MASA MEAL
1/2 tsp FINE SEA SALT
3 Tbsp fresh CILANTRO (minced)
3/8 tsp BAKING SODA
1 tsp GROUND ANCHO CHILE POWDER
1/4 tsp CUMIN POWDER
1/4 cup cooked FROZEN CORN KERNELS
In a separate bowl, whisk egg whites only, to the "soft peak" stage. Reserve.
In a different bowl, mix together everything else but the corn. Once you have a stiff dough, mix in the corn.
Add the masa mixture to the bowl of whipped whites and combine just until the mixture is blended. If it seems wet, add another tablespoon or so of the dry masa until you have the texture of a nice, moist dough.
Using moistened hands, shape this mixture into 16 dumplings, (specific shape is up to you. I rolled mine into ovals, the better to cut through with a soup spoon.)
Ease the dumplings into the gently simmering Chicken & Green Chile Soup. Cover and cook 25-45 minutes, until they're tender.
From this point, follow the original soup recipe, cool the pot, let sit over night and reheat the next day... if you can wait that long.
Let me know how this works for you.
Speaking of variations, this time I made the soup with turkey instead of chicken because. . . well, I had leftover turkey. I think the chicken melds better with the vegetables (for some reason, I continue forgetting to shred, as opposed to cube, the meat) although I'll definitely attempt this dish with shrimp at some point.
The dumplings turned out larger, moister and softer than the originals, although they still had very nice resistance and an excellent flavor. Thanks again to everyone who offered their advice.
This is the recipe I used:
2 LARGE EGG WHITES
2 LARGE EGG YOLKS, beaten
2 Tbsps EXTRA-VIRGIN OLIVE OIL
2 Tbsp SOUP STOCK (from the soup)
3/4 cup INSTANT MASA MEAL
1/2 tsp FINE SEA SALT
3 Tbsp fresh CILANTRO (minced)
3/8 tsp BAKING SODA
1 tsp GROUND ANCHO CHILE POWDER
1/4 tsp CUMIN POWDER
1/4 cup cooked FROZEN CORN KERNELS
In a separate bowl, whisk egg whites only, to the "soft peak" stage. Reserve.
In a different bowl, mix together everything else but the corn. Once you have a stiff dough, mix in the corn.
Add the masa mixture to the bowl of whipped whites and combine just until the mixture is blended. If it seems wet, add another tablespoon or so of the dry masa until you have the texture of a nice, moist dough.
Using moistened hands, shape this mixture into 16 dumplings, (specific shape is up to you. I rolled mine into ovals, the better to cut through with a soup spoon.)
Ease the dumplings into the gently simmering Chicken & Green Chile Soup. Cover and cook 25-45 minutes, until they're tender.
From this point, follow the original soup recipe, cool the pot, let sit over night and reheat the next day... if you can wait that long.
Let me know how this works for you.
