Best Mexican Corn Dumpling Soup Recipes

AZTEC ONION LIME SOUP WITH CORN DUMPLINGS

Steps:

• Over low heat, warm the corn oil in a large heavy pot (preferably one that can be carried to the table). Add the onions and stir to coat them with oil. Cover and cook them slowly for 20 minutes.
• Uncover the pot and raise the heat to moderate. Stir in the garlic and serrano chile and saute for 2 minutes. Then add the tomato and continue to cook, stirring for 1 more minute.
• Add the stock, lime juice and zest and salt and pepper. Bring the soup to a boil. Lower the heat and simmer, uncovered, for 30 minutes.
• Meanwhile, prepare the Blue Corn Dumplings. Sift the corn flour, baking powder and salt into a medium-sized bowl. Using your fingers, two knives, or a pastry cutter, cut in the vegetable shortening until the mixture resembles fine crumbs.
• In a small bowl, beat together the egg and milk. Add the cilantro. Gradually stir the egg mixture into the corn flour mixture, adding only enough of the egg to moisten the flour thoroughly. The dough should not be too wet. Depending on the size of the egg, you may not need to use it all.
• When the soup has cooked for 30 minutes, drop the dough into the simmering broth a tablespoon at a time to make a dozen dumplings. Cover the pot with a tight-fitting lid, and steam the dumplings for 15 minutes. Keep the soup at a low bubble, and do not lift the lid while the dumplings are cooking.
• Bring the cooking pot to the table and serve the soup hot in Mexican-style bowls, with two dumplings floating in each.

MEXICAN TOMATO-BEAN SOUP WITH CORN DUMPLINGS

Steps:

• To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat.
• Add onion; saute 3 minutes or until tender.
• Add chili powder and garlic; saute 30 seconds.
• Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
• To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl.
• Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry).
• Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float.
• Stir in cilantro and juice.
• Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon queso fresco.

CORN DUMPLINGS

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).