Yuca Dumplings Stuffed with Roast Pork with Pigeon Pea Cream and Criollo Cabbage Salad

Instructions

1. 1

   Place the yuca in a large pot with enough water and 5 g salt. Cook over medium heat until very tender, 25 to 30 minutes. Drain well, remove any tough inner fibers, and mash while hot with the butter until a smooth dough forms.

2. 2

   While the yuca cooks, make the filling. In a skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add 60 g (1/2 cup) chopped onion and 6 g (2 cloves) minced garlic; sauté for 2 to 3 minutes. Stir in 45 g (3 tbsp) sofrito, the oregano, cumin, and shredded roast pork. Cook for 4 minutes, then add the breadcrumbs, 1 g (1/2 tsp) black pepper, and 5 g cilantro. Mix well and let cool.

3. 3

   For the pigeon pea cream, heat 15 ml (1 tbsp) olive oil in a medium saucepan over medium heat. Add the remaining white onion and minced garlic and cook for 2 minutes. Add 45 g (3 tbsp) sofrito and cook 1 more minute. Stir in the cooked pigeon peas, chicken broth, heavy cream, 2 g salt, and 1 g (1/2 tsp) black pepper. Simmer gently for 12 minutes.

4. 4

   Blend the pigeon pea mixture until creamy. Return it to the saucepan and cook over low heat for 3 more minutes to adjust the texture. If you want a looser cream, add a little more chicken broth. Keep warm.

5. 5

   In a bowl, combine the green cabbage, sweet peppers, remaining fresh cilantro, lime juice, apple cider vinegar, 15 ml (1 tbsp) olive oil, and 3 g salt. Toss well and let sit for 10 minutes so the salad can absorb the flavors.

6. 6

   Preheat the oven to 400°F (200°C) and lightly grease a baking tray with the remaining olive oil.

7. 7

   With lightly damp hands, divide the yuca dough into 12 portions. Form a disk with each portion, brush the inner edge with a little beaten egg, place a generous spoonful of the roast pork filling in the center, and close to form tightly sealed oval dumplings.

8. 8

   Arrange the dumplings on the prepared tray and brush the tops with the remaining beaten egg. Bake for 18 to 20 minutes at 400°F (200°C), until firm and lightly golden in spots.

9. 9

   To serve, spread a layer of pigeon pea cream on each plate, place 2 yuca dumplings on top, and finish with a portion of criollo cabbage salad. Serve hot.