Category: Meals

Cool Dumplings in Hot Sauce

Ingredients:

chiles pasillas
onion
apple
semolina
dried cépes
fresh or frozen young lima beans
bread crumbs
cornstarch

the sauce:
Wipe three chiles pasillas with a damp cloth. Toast them over the heat briefly, until they become flexible. Then slit them and remove the seeds and membrane. Set them to simmer with an onion and half an apple, both chopped finely, and a cup of water. After half an hour, add a pinch of salt. Cook for a further quarter hour, adding a little boiling water only if necessary. Rub through a sieve, until only the skins of the chiles remain.
the paste:
Mix one cup of semolina with just enough water to make a dough. Knead until smooth and elastic. Cover with saran and allow to rest for an hour before rolling.
the filling:
Set to soak a small handful of dried cépes, Boletus edulis, in enough water to cover them comfortably.
When they are fully rehydrated, set them to simmer, in their soaking liquid, along with a cup of fresh or frozen green baby lima beans. After ten minutes, add a pinch of salt. Cook until the liquid has almost evaporated. Add a tablespoon of fine bread crumbs. Cool.
the prep:
Roll the paste into an even cylinder. Cut into twelve pieces. Keep the rest covered as you work, so that they don't dry out.
Roll each piece out into a circle. Use a bit of cornstarch to dust the rolling board. Put a teaspoon of the filling into each one and fold over. Using a fork, gently but firmly mark and join the edges. Repeat with the others.
Slip the dumplings into simmering salted water and let them cook for five minutes. Drain carefully.
Oil an oven-proof casserole and put in some of the prepared sauce. Put in the dumplings, and spoon the remainder of the sauce over them.
Bake in a medium oven for twenty minutes.
Serve out in their baking dish. These are good hot or cold.

Notes:

Recipe Index

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