Yuca Dumplings Stuffed with Crab in a Mild Coconut and Culantro Sauce

Instructions

1. 1

   1. Place the yuca in a large pot with enough water to cover it and a pinch of salt. Boil over medium-high heat until very tender, 25 to 30 minutes. Drain well, remove the fibrous core from each piece, and mash the hot yuca with 15 g (1 tbsp) butter, cornstarch, 60 ml (1/4 cup) coconut milk, 2 g (1/4 tsp) salt, and a pinch of black pepper until a smooth dough forms. Keep warm.

2. 2

   2. While the yuca cooks, make the filling. Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Sauté 60 g (1/2 cup) onion, 6 g (2 cloves) garlic, 60 g (1/4 cup) sofrito, and 30 g (1/4 cup) sweet peppers for 3 to 4 minutes.

3. 3

   3. Add the tomato paste, oregano, and cumin, and cook for 1 more minute. Stir in the crab meat, 120 ml (1/2 cup) seafood stock or water, 10 g chopped culantro, 1 g (1/4 tsp) salt, 1 g (1/4 tsp) black pepper, and the lemon juice. Cook for 4 to 5 minutes, until the filling is moist but not watery. Let it cool slightly.

4. 4

   4. With lightly damp hands, take portions of yuca dough about 90 g each. Flatten into a disk, place 2 tablespoons of the crab filling in the center, and carefully seal to form round or oval dumplings. Repeat until all the dough and filling are used.

5. 5

   5. Bring a wide pot of water with a pinch of salt to a gentle boil. Cook the dumplings in batches for 5 to 6 minutes, until they float and feel firm. Remove with a slotted spoon and set aside.

6. 6

   6. For the sauce, heat the remaining 15 ml (1 tbsp) olive oil in a clean skillet over medium heat. Add the remaining 60 g (1/2 cup) onion, remaining 6 g (2 cloves) garlic, remaining 60 g (1/4 cup) sofrito, and remaining 30 g (1/4 cup) sweet peppers. Cook for 3 minutes.

7. 7

   7. Add the remaining 340 ml (1 5/12 cups) coconut milk, the remaining 60 ml (1/4 cup) seafood stock or water, the remaining 10 g culantro, 5 g (1 tsp) salt, and 1 g (1/4 tsp) black pepper. Simmer over medium-low heat for 6 to 8 minutes until the sauce thickens slightly. Add the remaining 15 g (1 tbsp) butter and stir until incorporated.

8. 8

   8. Serve the dumplings hot with the coconut and culantro sauce spooned over the top. Finish with the chopped cilantro. If you want to keep them warm before serving, place them in an oven at 200 °F / 95 °C for up to 10 minutes.