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Title: Blue Corn Dumplings in Potato Nests with Red Chile Sauce
Categories: Native
Yield: 18 Servings
| POTATO BASKET | ||
| 3 | lg | Russet potatoes, peeled and |
| Julienned | ||
| 4 | c | Vegetable oil |
| 1/2 | ts | Salt |
| BLUE CORN DUMPLINGS | ||
| 1 | c | Blue cornmeal |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 | tb | Sugar |
| 1 | ts | Unsalted butter, melted |
| 3/4 | c | Milk |
| 2 | c | Chicken stock |
| 1 | c | Water |
| 3 | c | Red Chile Sauce |
Line the larger basket in a set of long handled potato nest baskets with potato strips and then place the smaller basket inside, on top of the potatoes.
Heat the oil in a large pot over high heat and sumberge the baskets in oil. Fry about 1 minute, or until the potatoes turn golden brown. Remove the top basket and carefully remove the potato nest. Drain on paper towels. Repeat the process until you have 6 potato baskets, or until all the potato strips have been used. Sprinkle with salt and set aside.
To make the dumplings, sift the blue cornmeal, baking powder, salt and sugar together in a bowl. Add the butter and milk and mix well, making a stiff but moist batter. Let rest 10 minutes.
Meanwhile, in a saucepan, boil together the chicken stock and water over high heat, then reduce the heat to a low simmer. After the batter has rested, make almond shaped dumplings with 2 tablespoons, evening off each side of the dumpling with one of the spoons. Dropthe dumplings into the simmering stock, cover the pot, and cook 3 to 4 minutes, until tender and thoroughly cooked. Drain.
Heat the Red Chile Sauce over moderate heat. Spoon about 1/2 cup onto each place, place a potato basket on top, and 2 to 3 dumplings inside. From: Sam Lefkowitz Date: 09-04-95 Home Cooking
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