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Masa Dumplings

User Rating 1 Star Rating (1 Review)


Masa Dumplings

Masa Dumplings in Chile Chicken Soup

Photo © Molly Watson
These Masa Dumplings use the ground corn usually used to make tortillas to create dumplings that are perfect for adding to soups or stews that have chiles in them.

Note: A typo that led to the results cited in the bad review has been corrected!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8 to 12 Masa Dumplings


  • 2 eggs
  • 1/4 cup melted butter, lard, or vegetable oil
  • 1 cup masa harina
  • 1/2 tsp. baking soda
  • 1/4 cup buttermilk


  1. For ultra-light dumplings, separate the eggs. In a medium bowl, combine the eggs yolks (or whole eggs if you don't feel like separating them) and the melted butter or oil. Stir in the masa. Sprinkle the mixture with the baking powder and stir it in to combine everything thoroughly. Add the buttermilk and stir to combine.
  2. In a large bowl, use a large whisk to beat the egg whites until they're fluffy and hold soft peaks (see How to Whip Egg Whites here). Fold them into the dough.
  3. Scoop out the batter by tablespoonfuls and roll each portion quickly and lightly into a ball.
  4. Add the dumplings to steadily simmering soup or a pot of simmering salted water (for serving in stew or chili). Cover and cook without lifting the lid for 10 minutes.
  5. Serve soup or stew, with a dumpling or two in each bowl.
User Reviews

Reviews for this section have been closed.

 1 out of 5
Melting dumplings., Member loganismygirl

They melted into the soup and kinda ruined it. It only took a few seconds until they were gone, melted right into the soup. The end result was a thicker version of my mexican bean and chicken soup. Maybe if you were to bake them first, but just DON'T put them in liquid to cook.

2 out of 4 people found this helpful.

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