Main Course
Bollos Pelones
Recipe by: Sergio Andara Navas Cuisine: Venezuelan
Servings: 14
Prep Time: 20 min Cook Time: 35 min
Directions (Continued):
Prepare the dough: 1. Mix chicken broth and cornmeal until there are no lumps 2. Let stand for 5 minutes then add the corn oil and knead until smooth 3. Divide the dough into 14 equal-sized balls and then set aside Assemble: 1. Take a ball of dough and make an indent in the center with your finger - the indent should be big enough to place the filling 2. Add 1-2 teaspoons of the filling 3. Bring the edges together carefully with your fingers and re-form into a ball again 4. Repeat until no dough is remaining To Cook: 1. Fill a large pot halfway with water and bring to a boil over medium-high heat. 2. Reduce the heat to low and place the stuffed dumplings in the hot water and cook for 10 mins - you’ll know when they ready when they float 3. With a slotted spoon, transfer them to a serving dish. Top with the tomato sauce and serve immediately.
Notes:
Please see the next page for notes.
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