Recipes from Mexico :: Mexican Tortillas and Breads
1 c. yellow cornmeal 1/2 c. flour 1 tsp. baking powder 1 tsp. salt 1 Tbsp. ground cumin 3 large eggs 1/2 c. milk 3 Tbsp. butter, melted Combine dry ingredients and mix well. In a separate bowl, combine the remaining ingredients and mix well. Add the wet mixture to the dry mixture slowly, stirring constantly. With a large wooden spoon, shape the dough into 12 equal slightly elongated shapes. Poach the dumplings in lightly salted boiling water for about 15 mins., or add to stew for the final 15 mins. of cooking.
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