Part 6 (1/2)

2. Scoop the batter into a medium bowl. Stir in the chiles, 1 tablespoon cilantro, the baking powder, and 1 teaspoon salt. Stack the spinach leaves and roll them up into a cigar shape. Thinly slice the rolled leaves and mix them into the batter. Scoop the batter into a medium bowl. Stir in the chiles, 1 tablespoon cilantro, the baking powder, and 1 teaspoon salt. Stack the spinach leaves and roll them up into a cigar shape. Thinly slice the rolled leaves and mix them into the batter.

3. MAKE THE DUMPLINGS MAKE THE DUMPLINGS: Line 2 large plates with a couple layers of paper towels. Fill a large, deep skillet with 1 inch of grapeseed oil and heat over medium heat. To check the temperature of the oil, dip the end of a dry wooden spoon into the center of the pan. The oil is ready when it bubbles actively around the edges of the spoon. Line 2 large plates with a couple layers of paper towels. Fill a large, deep skillet with 1 inch of grapeseed oil and heat over medium heat. To check the temperature of the oil, dip the end of a dry wooden spoon into the center of the pan. The oil is ready when it bubbles actively around the edges of the spoon.

4. Scoop up a rounded teaspoon of batter. Use another spoon or your finger to move the batter gently off the spoon and into the oil. Drop in spoonfuls of the remaining batter, leaving as much s.p.a.ce as you can around each. Cook until lightly browned, 3 to 4 minutes. Carefully turn the fritters over with a fork and cook until golden brown, 1 to 2 minutes longer. Scoop up a rounded teaspoon of batter. Use another spoon or your finger to move the batter gently off the spoon and into the oil. Drop in spoonfuls of the remaining batter, leaving as much s.p.a.ce as you can around each. Cook until lightly browned, 3 to 4 minutes. Carefully turn the fritters over with a fork and cook until golden brown, 1 to 2 minutes longer.

5. Remove the fritters with a slotted spoon, place them in a single layer on one of the prepared plates, and allow them to cool to room temperature. Remove the fritters with a slotted spoon, place them in a single layer on one of the prepared plates, and allow them to cool to room temperature.

6. Fill a large bowl three-quarters of the way with cold water. Slide the cooled fritters into the water and soak for 1 minute. Using your hand, scoop them up one by one and gently jiggle off the excess water. Place the soaked fritters in a single layer on the other prepared plate and set aside. Fill a large bowl three-quarters of the way with cold water. Slide the cooled fritters into the water and soak for 1 minute. Using your hand, scoop them up one by one and gently jiggle off the excess water. Place the soaked fritters in a single layer on the other prepared plate and set aside.

7. MAKE THE SAUCE AND COOK THE DUMPLINGS MAKE THE SAUCE AND COOK THE DUMPLINGS: Heat the oil in a medium pot over medium heat. Add the onion. Stir occasionally until the onion begins to brown, about 5 minutes. Add the c.u.min, coriander, ginger, and garlic and stir for 1 minute longer. Mix in the tomatoes, turmeric, chile powder, and 1 teaspoons salt. Reduce the heat to low and stir frequently until the tomato softens and breaks apart, about 10 minutes. Pour in 1 quart water, raise the heat to high, and bring to a boil. Cover and reduce the heat to low for a gentle simmer. Heat the oil in a medium pot over medium heat. Add the onion. Stir occasionally until the onion begins to brown, about 5 minutes. Add the c.u.min, coriander, ginger, and garlic and stir for 1 minute longer. Mix in the tomatoes, turmeric, chile powder, and 1 teaspoons salt. Reduce the heat to low and stir frequently until the tomato softens and breaks apart, about 10 minutes. Pour in 1 quart water, raise the heat to high, and bring to a boil. Cover and reduce the heat to low for a gentle simmer.

8. Carefully arrange the soaked fritters in the simmering sauce, leaving a little s.p.a.ce between them. Cover and cook for 10 minutes, occasionally shaking the pan to prevent sticking. Remove from the heat. Sprinkle with the 3 tablespoons of cilantro and serve. Carefully arrange the soaked fritters in the simmering sauce, leaving a little s.p.a.ce between them. Cover and cook for 10 minutes, occasionally shaking the pan to prevent sticking. Remove from the heat. Sprinkle with the 3 tablespoons of cilantro and serve.

Kasha and Mushroom Pierogi Pierogi z Kasz Gryczan (Poland) (Poland) SERVES 4 4 TO TO 8 ( 8 (MAKES ABOUT 40 40 DUMPLINGS DUMPLINGS).

The meaty taste of these vegetarian pierogi would lead you to think the filling included some amount of beef, but it's the combination of kasha (toasted buckwheat groats) and mushrooms that creates such rich flavors. Kasha has a warm nutty essence, but by toasting it once again in your own kitchen you revive it and bring out an even deeper flavor. It's important to use dried mushrooms in this recipe because they have a more intense flavor than fresh.

These dumplings are made using the Half-Moon Fold.

For the Dough2 cups unbleached all-purpose flour, plus some extra for dusting1 large egg, beaten3 tablespoons sour cream2 tablespoons unsalted b.u.t.ter, melted cup warm water teaspoon saltFor the Filling1/3 cup coa.r.s.e kasha cup coa.r.s.e kasha ounce dried porcini mushrooms, soaked in 1 cup hot water for 1 hour2 tablespoons unsalted b.u.t.ter, cut into chunks1 small yellow onion, chopped fine1 teaspoon salt teaspoon freshly ground black pepperFor Serving*3 tablespoons unsalted b.u.t.ter, melted just before serving cup fried bread crumbs (see Glossary of Ingredients)Sour creamEquipment2-inch round cookie cutterLarge, wide bowl to hold the dumplings cooked in batches 1. MAKE THE DOUGH MAKE THE DOUGH: Place 1 cups of the flour in a large bowl and keep the remaining cup handy. In another bowl, whisk together the egg, 3 tablespoons sour cream, 2 tablespoons melted b.u.t.ter, warm water, and teaspoon salt. Add the egg mixture to the flour and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers. Place 1 cups of the flour in a large bowl and keep the remaining cup handy. In another bowl, whisk together the egg, 3 tablespoons sour cream, 2 tablespoons melted b.u.t.ter, warm water, and teaspoon salt. Add the egg mixture to the flour and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 2 to 3 minutes. The dough will be somewhat firm and smooth. Return the dough ball to the bowl, cover, and let it rest for 30 minutes. Place the dough on a floured surface and knead for 2 to 3 minutes. The dough will be somewhat firm and smooth. Return the dough ball to the bowl, cover, and let it rest for 30 minutes.

3. MAKE THE FILLING MAKE THE FILLING: Place the kasha in a small skillet over medium heat. Toast the grains, stirring frequently, until they are noticeably darker in color and fragrant, 8 to 10 minutes. Immediately move to a small bowl to cool. Place the kasha in a small skillet over medium heat. Toast the grains, stirring frequently, until they are noticeably darker in color and fragrant, 8 to 10 minutes. Immediately move to a small bowl to cool.

4. Fish out the soaked mushrooms with your fingers and squeeze the excess liquid back into the bowl. Set the liquid aside and finely chop the mushrooms. Strain and reserve cup of the soaking liquid. (If you have less than cup, add just enough water to make cup.) Pour the soaking liquid into a small pot and bring to a boil over high heat. Stir in the toasted kasha, cover, reduce the heat to low, and simmer until all the liquid has been absorbed, about 10 minutes. Remove from the heat, keep covered, and set aside. Fish out the soaked mushrooms with your fingers and squeeze the excess liquid back into the bowl. Set the liquid aside and finely chop the mushrooms. Strain and reserve cup of the soaking liquid. (If you have less than cup, add just enough water to make cup.) Pour the soaking liquid into a small pot and bring to a boil over high heat. Stir in the toasted kasha, cover, reduce the heat to low, and simmer until all the liquid has been absorbed, about 10 minutes. Remove from the heat, keep covered, and set aside.

5. Melt the 2 tablespoons b.u.t.ter in a large skillet over medium heat. Add the onion and stir frequently until soft, about 4 minutes. Add the mushrooms and stir until the onion is golden brown, about 5 minutes. Scoop into a food processor, add the kasha, the 1 teaspoon salt, and the pepper and pulse until it becomes a coa.r.s.e mash. Scoop into a bowl and allow it to cool to room temperature. Melt the 2 tablespoons b.u.t.ter in a large skillet over medium heat. Add the onion and stir frequently until soft, about 4 minutes. Add the mushrooms and stir until the onion is golden brown, about 5 minutes. Scoop into a food processor, add the kasha, the 1 teaspoon salt, and the pepper and pulse until it becomes a coa.r.s.e mash. Scoop into a bowl and allow it to cool to room temperature.

6. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the pierogi, review the Half-Moon Fold. Before a.s.sembling the pierogi, review the Half-Moon Fold.

7. Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough and the filling. Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough and the filling.

8. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and roll it out until it's about Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and roll it out until it's about 1 1/8 inch thick. Sprinkle with flour if it gets sticky. inch thick. Sprinkle with flour if it gets sticky.

9. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect the sc.r.a.ps from around the rounds and put aside under a damp kitchen towel for later use. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect the sc.r.a.ps from around the rounds and put aside under a damp kitchen towel for later use.

10. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling on top of each round, fold each neatly in half, pus.h.i.+ng out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough sc.r.a.ps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling on top of each round, fold each neatly in half, pus.h.i.+ng out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough sc.r.a.ps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

11. Cover the tray of a.s.sembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling them helps to set the dough, making the dumplings firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips). Cover the tray of a.s.sembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling them helps to set the dough, making the dumplings firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips).

12. COOK THE DUMPLINGS COOK THE DUMPLINGS: Fill a large pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Fill a large pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer.

13. Gently drop up to 20 dumplings, a few at a time, into the simmering water. Stir gently to prevent sticking. Cook until all of them are floating, about 3 minutes, then cook for 2 minutes longer. (If cooking frozen pierogi, add them directly to the simmering water and increase the cooking time by 2 minutes. Do not allow the pierogi to thaw before cooking.) Gently drop up to 20 dumplings, a few at a time, into the simmering water. Stir gently to prevent sticking. Cook until all of them are floating, about 3 minutes, then cook for 2 minutes longer. (If cooking frozen pierogi, add them directly to the simmering water and increase the cooking time by 2 minutes. Do not allow the pierogi to thaw before cooking.) 14. Remove the dumplings with a slotted spoon, place them in the large bowl, and drizzle them with a ladle of the cooking liquid to prevent sticking. Cook the remaining dumplings and place them in the bowl with another ladle of the cooking liquid and keep warm. Remove the dumplings with a slotted spoon, place them in the large bowl, and drizzle them with a ladle of the cooking liquid to prevent sticking. Cook the remaining dumplings and place them in the bowl with another ladle of the cooking liquid and keep warm.

15. Once all the pierogi have been cooked, drain and place them in a large, shallow serving bowl. Drizzle with the 3 tablespoons melted b.u.t.ter and top with fried bread crumbs. Serve with sour cream. Once all the pierogi have been cooked, drain and place them in a large, shallow serving bowl. Drizzle with the 3 tablespoons melted b.u.t.ter and top with fried bread crumbs. Serve with sour cream.

Rice Dumplings Stuffed with Pork and Kohlrabi Fen Guo (China) (China) SERVES 4 4 TO TO 8 ( 8 (MAKES ABOUT 32 32 DUMPLINGS DUMPLINGS).

Fen guo can be made with different fillings, but their common feature is a delicate round of rice dough wrapped around the freshest ingredients available. This recipe includes pork, mushrooms, and kohlrabi. Kohlrabi, which looks very much like a turnip, has a mild and clean flavor similar to napa cabbage and absorbs other flavors very well. It is often available at supermarkets, as well as at certain Asian markets, but if not, you can easily subst.i.tute a small turnip, a small jicama, or a large carrot. Once these dumplings are cooked, they should be served immediately, because they tend to stiffen up once cool. can be made with different fillings, but their common feature is a delicate round of rice dough wrapped around the freshest ingredients available. This recipe includes pork, mushrooms, and kohlrabi. Kohlrabi, which looks very much like a turnip, has a mild and clean flavor similar to napa cabbage and absorbs other flavors very well. It is often available at supermarkets, as well as at certain Asian markets, but if not, you can easily subst.i.tute a small turnip, a small jicama, or a large carrot. Once these dumplings are cooked, they should be served immediately, because they tend to stiffen up once cool.

These dumplings are made using the Standing Half-Moon Fold, but you can also use the more detailed Pleated Half-Moon Fold.

For the Filling4 dried s.h.i.+take or black mushrooms, soaked in hot water to cover for 30 minutes15 to 20 small or medium dried shrimp, soaked in hot water to cover for 30 minutes3 tablespoons grapeseed or other neutral oil pound boneless pork loin, chopped fine1 link Chinese pork sausage (la chang), chopped fine (about 1 1/3 cup) cup)1 small kohlrabi or small turnip, peeled and chopped fine (about 1 cups)2 tablespoons rice wine1 tablespoon soy sauce teaspoon sugar1/8 teaspoon salt Pinch of freshly ground white pepper teaspoon salt Pinch of freshly ground white pepper cup finely chopped fresh cilantro stems and leavesFor the Dough2 cups regular white rice flour, preferably from China or Thailand, plus some extra for dustingFor Cooking and ServingSoft lettuce leaves, such as Boston, to line the steamer basket and serving plate1 recipe Soy-Vinegar SauceEquipment8- to 10-quart steamer pot 1. MAKE THE FILLING MAKE THE FILLING: Drain the mushrooms and squeeze out any excess liquid. Remove and discard the stems and finely chop the mushroom caps. Drain and finely chop the shrimp. Drain the mushrooms and squeeze out any excess liquid. Remove and discard the stems and finely chop the mushroom caps. Drain and finely chop the shrimp.

2. Heat the oil in a medium skillet over high heat. Add the pork, sausage, and shrimp. Stir frequently until the pork is just beginning to brown, about 2 minutes. Add the kohlrabi and mushrooms and stir until well combined. Add the rice wine and sc.r.a.pe up any bits from the bottom of the pan with a wooden spoon. Add the soy sauce, sugar, salt, and pepper and stir vigorously for 1 minute longer. Remove from the heat and stir in the cilantro. Scoop into a shallow bowl and allow it to cool completely. (You can also make the filling in advance and keep it tightly covered in the refrigerator for up to 2 days.) Heat the oil in a medium skillet over high heat. Add the pork, sausage, and shrimp. Stir frequently until the pork is just beginning to brown, about 2 minutes. Add the kohlrabi and mushrooms and stir until well combined. Add the rice wine and sc.r.a.pe up any bits from the bottom of the pan with a wooden spoon. Add the soy sauce, sugar, salt, and pepper and stir vigorously for 1 minute longer. Remove from the heat and stir in the cilantro. Scoop into a shallow bowl and allow it to cool completely. (You can also make the filling in advance and keep it tightly covered in the refrigerator for up to 2 days.) 3. MAKE THE DOUGH MAKE THE DOUGH: Place 2 cups of the rice flour in a large heatproof bowl and keep the remaining cup handy. Place 2 cups of the rice flour in a large heatproof bowl and keep the remaining cup handy.

4. Heat 1 cup water over medium heat until it is hot to the touch but not close to simmering. Add the hot water to the flour and mix until all the liquid has been absorbed. Let the dough cool slightly. Heat 1 cup water over medium heat until it is hot to the touch but not close to simmering. Add the hot water to the flour and mix until all the liquid has been absorbed. Let the dough cool slightly.

5. Carefully work the dough with your hands. If this is in any way uncomfortable, let it cool for another minute or two, but keep in mind that you need to work with this dough while it is still very, very warm. Work the dough in the bowl into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers. Keep the dough covered with a towel while a.s.sembling the dumplings. Carefully work the dough with your hands. If this is in any way uncomfortable, let it cool for another minute or two, but keep in mind that you need to work with this dough while it is still very, very warm. Work the dough in the bowl into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers. Keep the dough covered with a towel while a.s.sembling the dumplings.

6. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the Before a.s.sembling the fen guo, fen guo, review the Standing Half-Moon Fold. review the Standing Half-Moon Fold.

7. Line a tray with a kitchen towel and sprinkle with a little rice flour. Have ready the very warm dough and the cooled filling. Line a tray with a kitchen towel and sprinkle with a little rice flour. Have ready the very warm dough and the cooled filling.

8. Pinch off a small piece of dough and roll it into a ball about 1 inches around. Flatten the ball into a thick disk and dust each side with rice flour. Place the disk on a floured surface and roll it out into a 3-inch round. Center a rounded tablespoon of filling on top of the round, fold it neatly in half, pus.h.i.+ng out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Holding the dumpling by the seam, tap its base on your work surface until it is flat enough on the bottom to sit upright. Place it on the prepared tray. Repeat with the remaining dough and filling. Keep the dumplings in a single layer on the tray covered with a kitchen towel as you work. Pinch off a small piece of dough and roll it into a ball about 1 inches around. Flatten the ball into a thick disk and dust each side with rice flour. Place the disk on a floured surface and roll it out into a 3-inch round. Center a rounded tablespoon of filling on top of the round, fold it neatly in half, pus.h.i.+ng out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Holding the dumpling by the seam, tap its base on your work surface until it is flat enough on the bottom to sit upright. Place it on the prepared tray. Repeat with the remaining dough and filling. Keep the dumplings in a single layer on the tray covered with a kitchen towel as you work.

9. STEAM THE DUMPLINGS STEAM THE DUMPLINGS: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Line the basket with lettuce leaves. Arrange as many dumplings in the basket as you can, s.p.a.cing them about inch apart. Place the basket in the pot, cover, reduce the heat to medium, and cook for 15 minutes. Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Line the basket with lettuce leaves. Arrange as many dumplings in the basket as you can, s.p.a.cing them about inch apart. Place the basket in the pot, cover, reduce the heat to medium, and cook for 15 minutes.

10. Remove the pot from the heat. Carefully remove the basket, place it on a folded kitchen towel, and allow the Remove the pot from the heat. Carefully remove the basket, place it on a folded kitchen towel, and allow the fen guo fen guo to cool slightly. Arrange a few lettuce leaves on a plate. Use a spoon or a small spatula to move the to cool slightly. Arrange a few lettuce leaves on a plate. Use a spoon or a small spatula to move the fen guo fen guo to the prepared plate. Serve immediately while you cook any remaining to the prepared plate. Serve immediately while you cook any remaining fen guo fen guo. Serve with Soy-Vinegar Sauce.AprilMASA BALL SOUP.

Sopa de Bolitas de Masa (Mexico) (Mexico) CHICKPEA SQUARES TOPPED WITH MUSTARD SEEDS AND SPICED OIL.

Khaman Dhokla (India) (India) NINE-LAYER COCONUT TAPIOCA CAKE.

Khanom Chan (Thailand) (Thailand) SALTY-SWEET BEAN PUDDINGS WITH COCONUT CREAM TOPPING.

Khanom Thuay (Thailand) (Thailand) MATZO b.a.l.l.s IN A BEEF BROTH.

Fleischsuppe mit Matzoknepfle (France) (France) CHIVE-STUFFED DUMPLINGS WITH TOMATO SAUCE AND MINTED YOGURT.

Ashak (Afghanistan) (Afghanistan) WHEAT DUMPLINGS STUFFED WITH TURMERIC-STAINED POTATOES.

Shogo Momo (Tibet) (Tibet) WHEAT DUMPLINGS STUFFED WITH BEEF AND ONION.

Sha Momo (Tibet) (Tibet) SPICY LAMB-FILLED DUMPLINGS IN A THICK YOGURT SOUP.

Sheesh Barak bi Laban (Lebanon) (Lebanon) OVEN-SIMMERED LAMB-FILLED DUMPLINGS WITH MINTED YOGURT.

Manti (Turkey) (Turkey) DUMPLINGS STUFFED WITH PORK AND CABBAGE.

Mandu (Korea) (Korea) Masa Ball Soup Sopa de Bolitas de Masa (Mexico) (Mexico) SERVES 4 ( 4 (MAKES ABOUT 24 24 DUMPLINGS DUMPLINGS).

These masa harina dumplings, flavored with cheese and jalapenos, are delectable in a bowl of spicy chicken soup. Masa harina is a processed meal available at Mexican markets and many supermarkets. Because the dough is made without any binders, the masa harina b.a.l.l.s must be fried before being cooked in the soup. A number of recipes call for deep-frying, but similar results can be achieved by rolling the b.a.l.l.s around in a skillet with only a small amount of oil. Queso anejo Queso anejo is an aged Mexican cheese that is also available at Mexican markets and at some supermarkets. is an aged Mexican cheese that is also available at Mexican markets and at some supermarkets.

For the Dumplings1 cup masa harina, plus some extra for dusting teaspoon baking powder teaspoon salt3 tablespoons nonhydrogenated lard or vegetable shortening, at room temperature1/3 cup Chicken Broth with Mexican Flavors cup Chicken Broth with Mexican Flavors2/3 cup freshly grated cup freshly grated queso anejo queso anejo or Romano cheese or Romano cheese2 tablespoons finely chopped fresh cilantro leaves1 to 2 jalapeno chiles, seeded and chopped fineFor the Soup6 cups Chicken Broth with Mexican Flavors1 medium white onion, chopped coa.r.s.e1 garlic clove, peeled2 plum tomatoes, peeled, seeded (Glossary of Ingredients), and chopped coa.r.s.e1 tablespoon dried Mexican (not Mediterranean) oregano1 teaspoon ground c.u.min1 teaspoon ground pasilla pasilla or or ancho ancho chile chile1 cup fresh corn kernels, or frozen, unthawed teaspoon salt3 fresh cilantro sprigs, chopped coa.r.s.eFor CookingGrapeseed or other neutral oil with a high smoking point for shallow frying 1. MAKE THE DOUGH MAKE THE DOUGH: Combine 1 cup masa harina with the baking powder and the teaspoon salt in a large bowl. Add the lard and mix until well combined. Pour in half of the Combine 1 cup masa harina with the baking powder and the teaspoon salt in a large bowl. Add the lard and mix until well combined. Pour in half of the 1 1/3 cup broth and stir until all the liquid has been absorbed. Mix in more broth, one spoonful at a time, until you have a thick, pasty batter. This batter will just hold its shape when scooped up with a spoon. Mix in the cup broth and stir until all the liquid has been absorbed. Mix in more broth, one spoonful at a time, until you have a thick, pasty batter. This batter will just hold its shape when scooped up with a spoon. Mix in the queso anejo queso anejo, 2 tablespoons cilantro, and the jalapeno. Cover and refrigerate for at least 30 minutes. The batter will firm up as it cools, and you will have a soft, easy-to-shape dough. (You can also make the dough 1 day in advance and keep it tightly wrapped in the refrigerator.) 2. MAKE THE DUMPLINGS MAKE THE DUMPLINGS: Line a tray with a kitchen towel and sprinkle with a little masa harina. Line a tray with a kitchen towel and sprinkle with a little masa harina.

3. Pinch off a small piece of dough, roll it into a ball about 1 inches around, dust with a little masa harina, and place it on the prepared tray. Repeat with the remaining dough. Pinch off a small piece of dough, roll it into a ball about 1 inches around, dust with a little masa harina, and place it on the prepared tray. Repeat with the remaining dough.

4. Line a large plate with a couple of layers of paper towels. Add inch oil to a medium skillet and heat over medium heat. To check the temperature of the oil, dip the end of a dry wooden spoon into the center of the pan. The oil is ready when it bubbles actively around the edges of the spoon. Line a large plate with a couple of layers of paper towels. Add inch oil to a medium skillet and heat over medium heat. To check the temperature of the oil, dip the end of a dry wooden spoon into the center of the pan. The oil is ready when it bubbles actively around the edges of the spoon.