By Chef Ella Freyinger
May 2021
Serves 4
Ingredients
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FOR THE DUMPLINGS
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2 cups prepared masa
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FOR THE BROTH
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4 cups vegetable broth
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1 tbsp olive oil
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp smoked paprika
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3 cloves garlic, thinly sliced
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FOR SALSA VERDE
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1 shallot
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1 jalapeño
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½ pound tomatillos, husks removed
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1 tbsp olive oil
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4 cloves garlic
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½ bunch cilantro, stems included
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3 tbsp fresh lime juice
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FOR ASSEMBLY
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12 squash blossoms
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2 tbsp toasted pepitas
Steps
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FOR THE DUMPLINGS
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Roll the masa into 1 inch balls. Make a divot in each dumpling using your finger. Cover with a damp towel while you prepare the remaining components.
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FOR THE SALSA VERDE
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Heat a cast iron skillet over medium-high heat. Add the tomatillos and cook for 5 minutes, until lightly charred. Add oil, shallot and garlic, cooking for an additional 3-4 minutes. Add the tomatillo mixture to a food processor with the cilantro and lime. Pulse until a chunky salsa forms.
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FOR THE BROTH
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Heat the olive oil in a saucepot. Add cumin, coriander, paprika and garlic. Cook for 1-2 minutes until fragrant. Add the vegetable broth and bring to a simmer. Cover and cook for 15 minutes.
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FOR ASSEMBLY
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Gently add the dumplings to the simmering broth and cook for 15 minutes.
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Next, add squash blossoms and cook for an additional minute.
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Ladle the broth and dumplings into individual bowls. Top with salsa verde and toasted pepitas.
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Enjoy!