Serves 4

Ingredients

• FOR THE DUMPLINGS
• 2 cups prepared masa
• FOR THE BROTH
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 3 cloves garlic, thinly sliced
• FOR SALSA VERDE
• 1 shallot
• 1 jalapeño
• ½ pound tomatillos, husks removed
• 1 tbsp olive oil
• 4 cloves garlic
• ½ bunch cilantro, stems included
• 3 tbsp fresh lime juice
• FOR ASSEMBLY
• 12 squash blossoms
• 2 tbsp toasted pepitas

Steps

• FOR THE DUMPLINGS
• 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.
• FOR THE SALSA VERDE
• 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.
• FOR THE BROTH
• 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.
• FOR ASSEMBLY
• Gently add the dumplings to the simmering broth and cook for 15 minutes.
• Next, add squash blossoms and cook for an additional minute.
• Ladle the broth and dumplings into individual bowls. Top with salsa verde and toasted pepitas.
• Enjoy!