Green Plantain and Sweet Corn Dumplings with Mushroom Perico, Guayanés Cheese Cream and Sweet Pepper Citrus Syrup

Instructions

1. 1

   Place the green plantain in a pot with enough water to cover and a pinch of the salt. Cook over medium heat until tender, 15 to 18 minutes. Drain very well and mash while hot until smooth.

2. 2

   Blend 120 g (about 3/4 cup) of the sweet corn into a rustic paste and keep the rest whole. Mix the mashed plantain with the blended corn, whole corn, precooked corn flour, melted butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Knead until you have a firm, shapeable dough.

3. 3

   Divide the dough into 8 portions and shape compact oval or round dumplings. Steam the dumplings for 12 minutes, until firm. Set aside.

4. 4

   For the mushroom perico, heat 2 tablespoons of the vegetable oil in a large skillet over medium heat. Sauté 80 g (about 2/3 cup) of the onion and 60 g (about 1/2 cup) of the sweet peppers for 3 minutes.

5. 5

   Add the chopped mushrooms, tomato, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 8 minutes, until the mushroom liquid evaporates and the mixture is juicy but concentrated.

6. 6

   Lower the heat to medium-low, add the beaten eggs, and stir gently until softly set, 2 to 3 minutes. Add half of the chopped cilantro, mix, and remove from the heat.

7. 7

   For the Guayanés cheese cream, place the Guayanés cheese, milk, and 20 g (about 2 1/2 tbsp) of the remaining onion in a blender. Blend until smooth. Transfer to a small saucepan and cook over low heat for 2 to 3 minutes, stirring, without letting it boil. Keep warm.

8. 8

   For the sweet pepper citrus syrup, place the orange juice, grated panela, lime juice, water, the remaining sweet peppers, and the remaining onion in a small skillet. Cook over medium heat for 4 to 6 minutes until slightly thickened and glossy.

9. 9

   Heat the remaining tablespoon of vegetable oil in a nonstick skillet over medium heat. Sear the cooked dumplings for 2 minutes per side, until a light crust forms.

10. 10

    Serve 2 dumplings per plate. Spoon the mushroom perico on top or alongside, add the warm Guayanés cheese cream, and finish with the sweet pepper citrus syrup and the remaining fresh cilantro.

11. 11

    If you want to keep the dumplings warm before serving, place them on a covered tray in the oven at 120 °C / 250 °F for up to 10 minutes.