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Homemade Bollitos de Maz (Boiled Cornmeal Dumplings) photo

Bollitos de Maz (Boiled Cornmeal Dumplings)

These Bollitos de Maz are pure comfort! Delightfully chewy cornmeal dumplings perfect for pairing with broth or sauces.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Main Course
Cuisine: Latin American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons salt adjust to taste
  • 1 teaspoon sugar for sweetness
  • 1 cup boiling-hot water to activate dough
  • 2 tablespoons salted butter or vegetable oil
  • 2 quarts chicken or vegetable broth for serving

Equipment

  • Mixing bowl
  • Whisk or wooden spoon
  • Large pot
  • Slotted spoon
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, and sugar. Mix until well incorporated.
  2. Gradually pour in the boiling-hot water, stirring until a smooth dough forms.
  3. Add the salted butter (or vegetable oil) and mix until fully incorporated.
  4. Form the dough into small balls, about the size of a golf ball, making around 12 dumplings.
  5. In a large pot, bring the chicken or vegetable broth to a gentle boil.
  6. Gently drop the dumplings into the boiling broth and cook for 10-15 minutes until they float.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • Reheat dumplings in broth for best results.
  • For longer storage, freeze dumplings on a baking sheet before transferring to a freezer bag.