Pounded Corn Dumplings with Sweet Pepper, Zucchini, and White Cheese Filling

Instructions

1. 1

   1. Wash the banana leaves, dry them, and pass them for a few seconds over a hot skillet or a low flame to soften them. Set aside the 6 leaves.

2. 2

   2. In a large skillet, heat 2 tablespoons of the vegetable oil over medium heat. Add the onion, sweet pepper, garlic, and 1 teaspoon of the salt. Cook for 4 to 5 minutes until the onion looks translucent.

3. 3

   3. Add the zucchini and ground cumin. Cook for 5 more minutes, stirring, until the zucchini is tender but not mushy. Turn off the heat, add the semi-firm white cheese, and mix well. Let the filling cool for 10 minutes.

4. 4

   4. In a large bowl, mix the pre-cooked white cornmeal with the warm water, the remaining 1/2 teaspoon salt, and 1 tablespoon vegetable oil. Knead for 2 to 3 minutes until you have a soft, moist, lump-free dough. Let it rest for 5 minutes.

5. 5

   5. Divide the dough into 6 equal portions. Shape each portion into a ball and then hollow it out with your hands to create a cavity.

6. 6

   6. Fill each portion with some of the sweet pepper, zucchini, and cheese mixture. Seal the dough well and shape it into an oval dumpling.

7. 7

   7. Place each dumpling on a banana leaf, wrap it tightly, and fold the ends underneath so it stays closed.

8. 8

   8. Bring 2000 ml (8 1/2 cups) of additional water to a boil in a large pot. Once boiling, reduce to medium heat and add the wrapped dumplings. Cover and cook for 25 minutes.

9. 9

   9. If you want to keep them warm before serving, you can place them in a preheated oven at 200°F / 95°C for up to 10 minutes without unwrapping.

10. 10

    10. Remove the dumplings from the water, let them rest for 5 minutes, carefully unwrap, and serve warm.