This Mexican-inspired chicken & mushroom stew gets a lift from these small doughnut-shaped dumplings. The dimple allows the dumpling to cook faster and more evenly. You will need them to mop up every bit of sauce on your plate.
Read Related: Mexican Comfort Food: The Dumpling
CHICKEN & MUSHROOM STEW WITH CORN DUMPLINGS (CHOCHOYOTES CON POLLO)
Serves: 6 (makes about 20 dumplings)
For the Stew:
¼ oz dried porcini mushrooms, soaked in ½ cup hot water for 30 minutes
6 TBSP grapeseed oil
2 cooked whole chicken legs (2 thighs and 2 drumsticks)
¼ lb assorted mushrooms (like cremini, portabello, or shiitake), quartered
1 medium yellow onion, finely chopped
1 small green bell pepper, seeds and stem removed, coarsely chopped
½ TSP salt
1½ TSP ground cumin
1½ TSP ground ancho chile
1 large ripe tomato, coarsely chopped
1 14-oz can diced or crushed tomatoes
8 pitted green olives, thinly sliced
¼ cup raisins
1 cup fresh or frozen corn kernels
1 scallion, thinly sliced into rings
For the Dumplings:
1 cup masa harina, plus some extra for dusting
½ TSP salt
3 TBSP nonhydrogenated vegetable shortening, at room temperature
½ to 2/3 cup hot chicken broth or water
To Make the Stew:
1. While the dough is chilling, drain the soaked porcini mushrooms, squeeze out any excess water, and chop them finely.
2. Heat 2 TBSP of the oil in a large skillet over high heat.
3. Add the chicken and cook, stirring frequently, until lightly browned, about 3 minutes. Scoop into a bowl and set aside.
4. Add another 2 TBSP of oil to the same pan, add the mushrooms and cook, stirring occasionally, until golden brown, about 4 minutes. Scoop into the bowl with the chicken.
5. In the same pan, heat the remaining oil over medium heat, add the onion, bell pepper, and the chopped porcini mushrooms, and cook until the onions are soft and translucent, about 3 minutes.
6. Mix in the jalapeño, tomatoes, salt, cumin, and ground ancho chile.
7. Then, add the crushed tomatoes, olives, and raisins, and the reserved chicken and mushrooms, and cook 1 minute longer.
8. Remove from heat then stir in the corn and set aside until you are ready to add the dumplings.
To Make the Dumplings:
1. Combine the masa harina with the salt in a medium bowl. Add the shortening and rub it into the flour mixture until it resembles a coarse meal.
2. Pour in ½ cup of the broth and stir until all the liquid has been absorbed.
3. Mix in more broth, one spoonful at a time, until you have a dough that is firm enough to hold together without cracking or crumbling apart.
4. Pinch off a small piece of dough and roll it into a ball about 1 inch around.
5. Push your thumb or index finger into the center, without poking through, to create a deep dimple, and place on a plate.
6. Repeat with the remaining dough, keeping the dumplings in a single layer on the plate.
To Cook the Dumplings and Finish the Stew:
1. Fill a medium pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer.
2. Carefully drop the dumplings, a few at a time, into the simmering water. Cook until all of them are floating, about 3 minutes.
4. Use a slotted spoon to scoop the dumplings out of the water and place them on a plate to cool and set slightly, about 3 minutes.
5. Gently stir the dumplings into the stew. Place the stew back over medium heat and simmer for 3 minutes to warm through.
6. Sprinkle with scallions and serve.