Huitlacoche dumplings with bean stew
Cool Chile Co gave me some of their huitlacoche, which is it’s a fungus that grows on corn, and it’s also known as Mexican truffle. I really recommend trying it.
It’s tangy, almost like a pickle, and has the texture of what you can imagine fermented corn being like (well that’s what it is).
Recipe
THE DUMPLINGS
Wonton wrappers (would recommend 5-6 per person)
1 tsp huitlacoche per dumpling
THE BEAN STEW, makes enough for 2-3 people
1 onion
2 bay leaves
2 cloves garlic
2 tbsp oil
600g precooked, drained mixed beans - I used white beans, butter beans and kidney beans
400ml hot water
Salt and pepper
TO TOP
Chilli oil
Coriander
Spring onions
Epazote
Method
Peel and dice the onion into pretty big chunks. Peel a garlic clove, smash onto a board with the flat side of a knife and chop into rough pieces.
Add 2 tbsp olive oil to a medium saucepan on medium heat
Reduce to medium low and add the onion and garlic and fry off, covering with a lid and stirring occasionally for 5 mins
Add the bay leaves and beans and simmer for a couple of mins
Add the hot water, turn back up to medium heat and simmer with a lid on for 5-10 mins. Season well.
Whilst the stew cooks, lay out your wonton wrappers, wet all the sides, add 1 heaped tsp of huitlacoche to the centre of the wrappers, and fold all 4 corners in until you have a peak
Pinch the folds together tightly - where 2 sides have joined together
Set aside and repeat with 4-5 dumplings per person
When all the dumplings are folded, add them to the stew and cover with the lid for about a minute
Add the stew to bowls, followed by 4-5 dumplings per person. Top with coriander, spring onions, chilli oil and epazote (if you have it)
Notes + Variations:
You could use any beans for this. I’d recommend beans from a jar, but if you want to spend less/ are making this with things you already have in, tinned beans will do the trick :P.
