By Chef Ella Freyinger

May 2021

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!