Pounded Corn Dumplings with Ají Dulce Mushroom Stew and Avocado Cream

Instructions

1. 1

   1. Wash and dry the plantain leaves. Pass them over an open flame or place them briefly in a hot skillet over medium heat to soften. Cut into roughly 8 x 8 inch rectangles and set aside.

2. 2

   2. In a large bowl, combine the pre-cooked white cornmeal with 1 teaspoon (6 g) salt and 1 tablespoon (15 ml) vegetable oil. Gradually add the warm water and mix until a soft dough forms. Let it rest for 5 minutes.

3. 3

   3. Divide the dough into 8 equal portions. Shape compact oval dumplings with damp hands. Wrap each one in a plantain leaf rectangle and fold to enclose. If needed, place them seam-side down in the steamer to keep them closed.

4. 4

   4. Steam the dumplings for 18 minutes, until firm. Keep the steamer water at a gentle simmer. Set aside covered so they stay warm.

5. 5

   5. Meanwhile, heat 2 tablespoons (30 ml) vegetable oil in a wide skillet over medium heat. Add the white onion and cook for 3 minutes until translucent.

6. 6

   6. Add the garlic, ají dulce peppers, and red bell pepper. Cook for 4 minutes, stirring, until fragrant and slightly softened.

7. 7

   7. Add the ripe tomato, ground cumin, dried oregano, grated panela, and a pinch of the total salt. Cook over medium heat for 5 minutes until a juicy base forms.

8. 8

   8. Raise the heat slightly and add the sliced mushrooms. Cook for 8 to 10 minutes, stirring, until they release their moisture and it reduces almost completely, creating a moist but not watery stew.

9. 9

   9. Stir in half of the chopped fresh cilantro and cook 1 minute more. Taste and adjust with the remaining salt if needed. Remove from the heat.

10. 10

    10. For the cream, place the ripe avocado, lime juice, cold water, the remaining fresh cilantro, and a pinch of salt in a blender or food processor. Blend until smooth and thick. Add a little more water if you want a looser texture.

11. 11

    11. If you prefer the dumplings with a lightly golden exterior, unwrap them from the plantain leaves and place them for 5 minutes on a lightly oiled tray in a preheated oven at 400°F / 200°C. This step is optional.

12. 12

    12. To serve, open or remove the plantain leaves from the dumplings, place them on plates, and make a shallow slit on top. Spoon over the ají dulce mushroom stew and finish with dollops of avocado cream. Serve hot.