Stuffed Arepa Dumplings with Canary Beans, Sweet Plantain and Queso de Mano with Ají Dulce

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray with the butter and set aside.

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   2. In a large bowl, mix the pre-cooked white cornmeal with 4 g salt. Gradually add the warm water and 1 tablespoon vegetable oil. Mix until a soft dough forms. Let it rest for 8 minutes so the cornmeal hydrates.

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   3. While the dough rests, heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the white onion and cook for 3 minutes until translucent.

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   4. Stir in the Venezuelan ají dulce peppers and garlic. Cook 2 minutes more, stirring so they release their aroma without browning too much.

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   5. Add the cooked canary beans, ground cumin, the remaining 2 g salt, and the grated panela. Cook for 4 minutes, lightly mashing a small portion of the beans so the filling becomes creamy.

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   6. Add the diced ripe plantain to the skillet and cook for 3 to 4 minutes, stirring gently, until tender and lightly caramelized.

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   7. Turn off the heat and mix in the fresh cilantro and half of the crumbled queso de mano. Let the filling cool for 10 minutes to make shaping easier.

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   8. Divide the dough into 12 equal portions. Shape each into a ball, then flatten in your palm to make a disk about 3 inches wide.

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   9. Place 1 to 2 tablespoons of the bean filling in the center of each disk and add a little of the remaining queso de mano. Seal well, shaping into round or oval dumplings.

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    10. Arrange the dumplings on the greased tray and brush or rub them with any remaining oil from the bowl or tray to help them brown.

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    11. Bake at 220 °C / 425 °F for 20 to 22 minutes, turning halfway through, until firm and golden outside.

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    12. Let rest for 5 minutes before serving so the cheese and filling can settle. Serve hot.