Venezuelan Corn Dumplings

Be the first to rate

(No Ratings Yet)

Loading...

These traditional Venezuelan corn dumplings feature a fresh corn and masarepa dough wrapped around melted white cheese, then gently simmered in their corn husks. Bollos de Maíz are enjoyed as a comforting side dish or light meal across Venezuela, often served simply with butter or alongside grilled meats and hearty stews.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 6 gSugar
• 12 gProtein
• 420 mgSodium
• 310 mgPotassium
• 180 mgCalcium
• 2.4 mgIron
• 6 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Dumplings

• 2 cups fresh corn kernels (about 3 ears), or thawed frozen corn
• 1 cup pre-cooked white corn meal (masarepa or P.A.N. brand)
• 4 tablespoons unsalted butter, melted
• 1/2 cup whole milk, warm
• 1 teaspoon fine sea salt
• 1 tablespoon granulated sugar
• 4 ounces queso blanco or fresh mozzarella, cut into 8 small cubes

For Wrapping and Boiling

• 12 to 16 dried corn husks
• Warm water for soaking
• Kitchen twine or thin corn husk strips for tying
• 1 tablespoon salt for the cooking water

Directions

1. Soak the dried corn husks in a large bowl of warm water for 30 minutes until soft and pliable; drain and pat dry with a clean towel.
2. In a food processor, pulse the corn kernels for about 45 seconds until coarsely ground with some texture remaining; do not purée smooth.
3. Transfer the ground corn to a large mixing bowl and stir in the pre-cooked corn meal, melted butter, warm milk, salt, and sugar until a soft, moldable dough forms. Cover and let rest for 10 minutes to hydrate.
4. Lay a soaked corn husk flat on your work surface. Scoop about 1/3 cup of dough onto the center, flatten into a small rectangle about 4 inches long, and press a cube of cheese into the middle.
5. Fold the sides of the husk over the dough, then fold in the top and bottom to form a neat rectangular packet. Tie securely with kitchen twine or thin strips of soaked husk. Repeat with remaining dough to make 8 dumplings.
6. Bring a large, wide pot of salted water to a gentle boil over medium heat. Carefully lower the wrapped dumplings into the water, ensuring they stay submerged by weighting them with a heat-safe plate if needed.
7. Simmer the dumplings for 40 to 45 minutes, adding hot water as needed to keep them covered. They are done when the dough feels firm and pulls slightly away from the husk.
8. Lift the dumplings out with tongs and let them rest on a tray for 5 minutes before unwrapping. Serve warm with extra butter, a sprinkle of crumbled cheese, or alongside your favorite Venezuelan main dish.

Cook’s Notes

• Fresh sweet corn gives the best flavor and texture, but thawed frozen corn works well when fresh is out of season.
• Avoid over-processing the corn in the food processor; a slightly coarse texture is traditional and gives the dumplings character.
• Test one dumpling by unwrapping before finishing the batch; the dough should be firm and the cheese fully melted inside.
• For a sweet breakfast version, omit the salt and cheese, increase the sugar to 3 tablespoons, and serve drizzled with honey or condensed milk.
• Pair the dumplings with hogao sauce, grilled skirt steak, or black bean soup for a complete Venezuelan-style meal.

You might also like

Americas

Venezuelan-Style Slow-Roasted Pork Shoulder

Americas

Venezuelan Avocado and Herb Sauce

Desserts

Venezuelan Coconut Cream Dessert

Americas

Venezuelan Sweet Rice Drink