Chicken Soup with Mexican Corn Dumplings
4 servings
120 minutes
Chicken soup with Mexican corn dumplings is an amazing combination of tender chicken broth and airy corn dumplings inspired by Mexican cuisine. This recipe incorporates European soup traditions while adding South American notes through aromatic spices and jalapeño and serrano peppers. The flavor of this dish is rich and slightly spicy, with the dumplings having a soft and delicate texture. It warms wonderfully on cold days, while lime and cilantro add freshness and brightness. The dish is perfect for a family lunch or a cozy dinner, providing a sense of comfort and home warmth.
1
In a large bowl, mix eggs with water, melted chicken fat or butter. In a small bowl, mix flour with baking powder, salt, and pepper. Add these ingredients to the large bowl and mix well. Place in the refrigerator for 30 minutes without covering.
- Chicken egg: 4 pieces
- Water: 0.3 glass
- Olive oil: 0.3 glass
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
2
Meanwhile, divide the chicken broth and pour it into 2 pots. Add salt and bring to a boil. In one pot, add diced carrots, celery, and pumpkin. Cook until done. Set aside.
- Chicken broth: 3 l
- Salt: 1 teaspoon
- Carrot: 1 piece
- Celery stalk: 1 stem
- Pumpkin: 170 g
3
Form balls from the chilled mass with wet hands and place them in the broth in a second pot. Cover with a lid and cook for 30-45 minutes. The finished dumplings can be left in the broth.
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
4
Heat the broth with vegetables and dumplings. Use a slotted spoon to place the dumplings in bowls (3 pieces each). Add hot vegetable broth and season with cilantro and chopped jalapeño and serrano peppers. Serve with lime wedges.
- Chicken broth: 3 l
- Cilantro: to taste
- Jalapeno pepper: 1 piece
- Serrano chili: 1 piece
- Lime: 1 piece