Blue Corn Dumplings
Submitted by bosssissy
Drop these easy blue corn dumplings right on top of simmering chili or stew. Five ingredients, 15 minutes of steaming, and you’ve got fluffy, earthy cornmeal dumplings with a gorgeous color.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minIf you’ve never dropped dumplings on top of a bubbling pot of chili, you’re missing one of the simplest pleasures in Southwestern cooking.
Blue cornmeal, baking powder, a touch of shortening, and milk come together into a quick batter. Spoon it by teaspoonfuls right onto your simmering stew, slap the lid on tight, and walk away for 15 minutes. No peeking.
When you come back, puffy little dumplings with an earthy blue-grey hue are sitting on top, soaking up all that rich broth from below. They’re tender, slightly gritty in the best cornbread way, and completely addictive.
Kitchen Tips
- Do not lift the lid during steaming. The trapped steam is what cooks the dumplings through
- Keep the stew at a gentle simmer, not a rolling boil, so the dumplings hold their shape
- Add just enough milk for a medium-thick batter. Too thin and they’ll dissolve; too thick and they won’t cook through
- These pair beautifully with green chile stew, red chili, or any hearty beef stew
Ingredients
Directions
Mix the blue cornmeal, baking powder and salt thoroughly in a bowl.
Add the shortening and work the ingredients together with a pastry cutter or fork until the mixture resembles coarse meal.
Add enough milk to make a batter of medium consistency, not too thick or too thin.
Drop batter by teaspoonfuls on top of stew or chil in a pot.
Cover the pot tightly and steam the dumplings for 15 minutes.
DON’T PEEK!! The stew or chile should be kept simmering over medium-low heat during this process.
After 15 minutes, remove lid and serve the stew or chili with the dumplings.
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