puerto rican cornmeal dumplings
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.
prep time
20 Min
cook time
30 Min
method
---
yield
8 servings
Ingredients
- 2 cups fine cornmeal
- 1 cup coconut milk, unsweetened
- 1/4 teaspoon anise seed
- 1 teaspoon salt
- 1/4 cup honey (some people use molasses- i don't care for it.)
- 1 package banana leaves (sheets)
- - kitchen string
How To Make puerto rican cornmeal dumplings
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Step 1Wash banana leaves, dry & cut eight 8x8 squares. You can freeze the remainder if you have any left.
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Step 2Mix cornmeal, anise, coconut milk, salt and honey to form a doughy mixture. Form dough into 8 rolls (like sausages)
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Step 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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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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