puerto rican cornmeal dumplings
(2 ratings)
These dumplings are a family favorite, especially with stewed codfish. You can also serve with stewed beans or chili. You can find banana leaves in the GOYA (brand) frozen foods section. Wash them very well under warm running water & cut to size with kitchen shears.
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(2 ratings)
yield
8 servings
prep time
20 Min
cook time
30 Min
Ingredients For puerto rican cornmeal dumplings
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2 cfine cornmeal
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1 ccoconut milk, unsweetened
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1/4 tspanise seed
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1 tspsalt
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1/4 choney (some people use molasses- i don't care for it.)
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1 pkgbanana leaves (sheets)
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kitchen string
How To Make puerto rican cornmeal dumplings
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1Wash banana leaves, dry & cut eight 8x8 squares. You can freeze the remainder if you have any left.
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2Mix cornmeal, anise, coconut milk, salt and honey to form a doughy mixture. Form dough into 8 rolls (like sausages)
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3Place one cornmeal roll in the middle of each banana leaf square. Roll the leaf and tie each end with string.
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4Drop 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.
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