Latin American Corn and Cassava Dumplings

1.In a large mixing bowl, combine the pre-cooked corn dough (masa harina) and grated cassava dough.

2.Add 1/2 teaspoon salt to the dough mixture and gradually pour in the warm water while mixing with your hands or a spoon until a smooth, pliable dough forms. The dough should be moist but not sticky. If too dry, add water a tablespoon at a time; if too sticky, add a little more corn dough.

3.Divide the dough into small portions and roll each into a smooth ball about the size of a walnut. Flatten each ball slightly to form a thick disc or oval shape, about 1/2 inch thick.

4.Bring a large pot of salted water to a gentle boil over medium-high heat.

5.Carefully drop the dumplings into the boiling water. Cook for about 15-20 minutes or until they float to the surface and are cooked through. Test one by cutting it open; the texture should be firm but tender, without raw dough inside.

6.While the dumplings cook, prepare the spicy sauce: heat the vegetable oil in a small pan over medium heat.

7.Add the chopped onion and sauté until translucent, about 3-4 minutes.

8.Add the minced garlic and chopped chili pepper, cooking for another 1-2 minutes until fragrant, taking care not to burn the garlic.

9.Add the chopped tomato and cook until softened, about 5 minutes. Season with salt and black pepper to taste. Stir occasionally and remove from heat once the sauce thickens slightly.

10.Once dumplings are cooked, use a slotted spoon to remove them from the water and drain well.

11.Serve the dumplings warm, drizzled generously with the spicy sauce and garnished with fresh cilantro leaves if desired.

12.Enjoy as a hearty snack or a filling side dish.