Peeled Corn Dumplings with Sweet Pepper, Squash and White Cheese Filling

Instructions

1. 1

   1. Clean the banana leaves and pass them for a few seconds over a hot skillet or directly over the flame to soften them and prevent tearing. Set aside the 6 pieces.

2. 2

   2. In a large skillet, heat 1 tablespoon (15 ml) annatto oil over medium heat. Add the garlic and onion, and sauté for 3 minutes until the onion looks translucent.

3. 3

   3. Stir in the sweet pepper, squash, 1/2 teaspoon salt, cumin, oregano, and grated panela. Cook for 8 to 10 minutes, stirring, until the squash is tender and the filling is thick. Remove from the heat and let cool for 5 minutes.

4. 4

   4. Add the grated white cheese to the warm filling and mix well to create a compact stuffing. Set aside.

5. 5

   5. In a large bowl, mix the white pre-cooked cornmeal with 1/2 teaspoon salt. Gradually add the warm water and then 1 tablespoon (15 ml) annatto oil. Knead for 3 to 4 minutes until you get a soft, moist, moldable dough. Let it rest for 5 minutes.

6. 6

   6. Divide the dough into 6 equal portions. Take one portion and flatten it on a banana leaf into a disc about 5 inches wide. Place one sixth of the squash and cheese filling in the center.

7. 7

   7. Close the dough over the filling and shape a well-sealed oval dumpling. Wrap it with the banana leaf. Repeat with the remaining dough and filling to make 6 dumplings total.

8. 8

   8. Pour 1000 ml (4 cups) water into a steamer pot and bring it to a boil. Once boiling, arrange the dumplings in the steamer, cover, and cook for 25 minutes over medium heat.

9. 9

   9. If you want to keep them warm, you can transfer them for 5 minutes to an oven preheated to 250 °F (120 °C), tightly covered so they do not dry out. Then remove from the oven.

10. 10

    10. Let the dumplings rest for 3 minutes, carefully unwrap, and serve hot.