This looks so incredibly tasty, making it tonight! My boyfriend is vegetarian, though, so I'm going to be replacing the meat with more beans; I'll let you know how it goes!
Good Luck! Since I modified this recipe to include beef from a vegetarian recipe, it should work. If you taste it and find it's missing something, you can add a little soy sauce - it's my secret ingredient when the recipe doesn't have any meat.
Oooh, good idea. Also, question about the dumplings-- the masa is masa flour, right? Like maseca? Also, I'm a little confused on how the dumplings are made, I'm used to floating them in whatever liquid I'm boiling.
Not the OP - but my guess is, if they're like the dumplings I've had before, they're a very soft consistency even after cooking. Just scoop them out of the pan, and drop them on top of the chili. SO good.
Yea, maseca is what I use. I use a waterbath to cook the dumplings in the oven. Technically, it's sort of a corn souffle, but I hesitate to call it that because it has no eggs. Same thing with pudding, so I really struggled with what to call them.
The texture is light and fluffy like the best dumplings, and it goes well on top of the soup. I just use a smaller ice cream scoop to scoop them out of the pan. It needs the waterbath to cook gently and rise just a little bit.
Made it last night for my boyfriend and my family! They all loved it. I used a bunch of different sorts of beans instead of meat, and replaced worchestershire sauce with sriracha hot sauce and a glug or two of soy sauce. I also sauteed mushrooms with the onions to add texture. It was absolutely phenomenal, thank you sooo much. I'm probably going to tweak the recipe and make it my own, but this is an awesome starting point.
I also didn't have creamed corn on hand, so I just used a can of sweet corn with a little extra milk and a bit of sugar. Totally delicious, a perfect complement to the spicy chili.
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The texture is light and fluffy like the best dumplings, and it goes well on top of the soup. I just use a smaller ice cream scoop to scoop them out of the pan. It needs the waterbath to cook gently and rise just a little bit.
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I also didn't have creamed corn on hand, so I just used a can of sweet corn with a little extra milk and a bit of sugar. Totally delicious, a perfect complement to the spicy chili.
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