Puerto Rican Cornmeal Dumplings Recipes

Steps:

• Wash banana leaves, dry & cut eight 8x8 squares. You can freeze the remainder if you have any left.
• Mix cornmeal, anise, coconut milk, salt and honey to form a doughy mixture. Form dough into 8 rolls (like sausages)
• Place one cornmeal roll in the middle of each banana leaf square. Roll the leaf and tie each end with string.
• Drop the rolls into 8 cups boiling water with 1 teaspoon salt. Cook for 30 minutes. Remove from water, cut string from ends and serve. (The cornmeal rolls will slide right out of banana leaf.

Steps:

• In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk.

Steps:

• In a bowl, combine the first six ingredients. Combine milk and oil; stir into dry ingredients. Bring broth to a boil; carefully transfer to a 2-1/2-qt. round baking dish. Drop batter in six mounds onto broth. , Cover and bake at 400° for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while baking). Garnish with parsley if desired.

Steps:

• In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).