Mexican dumplings also referred to as masa dumplings, chochoyotes or bolitas de masa are delicious little balls of masa that are simmered in soups or stews such as this black bean soup. Mexican style dumplings are quite similar to gnocchi. These flavorful balls of masa help thicken the broth just a bit and also make the soup or stew more filling.
What are Mexican dumplings made of?
Mexican dumplings or chochoyotes are made from masa harina which is a dried corn dough. Here’s a full list of the ingredients needed to make the dumplings:
- Masa harina
- Chicken bouillon
- Olive oil
- Hoja santa leaves
When I make black bean soup I like to add crushed pork cracklings to the dumpling dough. It’s absolutely delicious but not necessary.
One popular brand of masa harina is Maseca which is what I always use.
In order to find the hoja santa leaves you may have to visit a Mexican grocery store as they can be hard to find in most groceries.
If you’re not able to get ahold of the hoja santa you can always replace it with a few tbs of freshly chopped cilantro. The cilantro does not have the same flavor as the hoja santa however, it will still taste delicious in the dumplings.
How to make chochoyotes
In a large bowl, combine the masa harina, chicken bouillon and olive oil. Next add the crumbled hoja santa leaves and mix well.
Slowly add the water to the dough while mixing. Form the dough into a ball. Then divide the dough into 20-25 dumplings. Use your thumb to poke a small hole into the top of each dumpling.
The dumplings are now ready to be added to a simmering pot of soup. Just add the dumplings to the pot and cover. Cook for 20 minutes. The dumplings are done when they float to the surface.
Mexican dumplings also known as chochoyotes are made from masa harina. They’re simmered in soups which help thicken the broth and make it more filling.
- 2 cups masa harina
- 2 tsp chicken bouillon
- 1 tbs olive oil
- 2-3 hoja santa leaves crumbled
- 1 1/4 cups water
In a large bowl, combine the masa harina, chicken bouillon and olive oil.
Next add the crumbled hoja santa leaves and mix well.
Slowly add the water to the dough while mixing with your hand. Form the dough into a ball.
Divide the dough into 20-25 dumplings. Use your thumb to poke a small hole into the top of each dumpling.
Add the dumplings to a pot of simmering soup. Cover and cook for 20 minutes.
The dumplings are ready when they float to the surface.