Green Plantain Dumpling Soup Food

CALDO DE BOLAS DE VERDE - GREEN PLANTAIN DUMPLING SOUP

Steps:

• Heat the butter over medium heat in a large pot, make a refrito or base for the broth by adding the diced onions, garlic, tomatoes, bell pepper, cumin, achiote, cilantro, oregano, salt and pepper.
• Add the 10 cups of water/broth, the beef bones, the meat chunks, and plantains pieces.
• Bring to a boil, reduce temperature and simmer for about 30 minutes.
• Add the yuca pieces and continue simmering for another 30 minutes or until the meat is tender.
• Add the carrots, corn and cabbage, cook for another 15 minutes or until all the ingredients are fully cooked.
• Remove from the heat and let cool until safe to handle, then remove the bones from the broth and discard them.
• Remove the meat, carrots, corn and yucas from the broth, leave the plantains in the broth until ready to use them - keeping them in the broth will prevent them from drying out and make it easier to mash them.
• Remove the meat and chop it into very small pieces.
• Cut the cooked carrots into small pieces.
• Remove the strings from the yuca and cut them into small bite size pieces.
• Chop the cooked cabbage and cut the corn in smaller slices; reserve the corn, yuca and cabbage for later.
• To make the meat filling for the green banana balls or dumplings make a refrito or base by heating the butter or oil over medium heat, add the onions, tomatoes, garlic, peppers, cumin, achiote and salt.
• Add the chopped meat, carrots, peas and cilantro.
• Mix in the peanut butter and 4 tbs of the broth, as well as the raisins and hard boiled eggs if using, mix all the ingredients well and save the filling until needed.
• Meanwhile remove the plantains from the broth and mix them in the food processor until a sticky dough is obtained.
• Mix the cooked plantain dough with the grated raw plantains, the eggs and some salt and pepper, you can either mix these by hand or in the food processor.
• Using your hands, try to keep them wet, form the plantain dough into medium to large sized balls, stuff each one with a generous spoonful or two of the meat filling.
• Strain the broth and return to the heat until it boils, reduce to a simmer and add the dumplings, cook over low heat for about 10-15 minutes, be very careful not to stir the soup to avoid breaking the dumplings.
• Using a ladle remove the dumplings from the soup and place them on a plate.
• Add the chopped yuca, chopped cabbage, corn slices and any leftover filling back to the broth, cook until all the ingredients are re-warmed.
• Add the finely chopped cilantro to the broth.
• Place a green plantain dumpling or two in each bowl; add a ladleful of broth with yuca, cabbage and corn.
• Serve with lime slices, aji and pickled onions.

KOREAN DUMPLING SOUP

Steps:

• Put 2 T. sesame oil in saucepan; turn heat to medium. Add onion; cook, stirring occasionally, until it is softened, about 5 minutes. Add garlic and cook, stirring once or twice, for another minute.
• Add stock. Bring almost to a boil, then lower to a simmer. Add plenty of black pepper to taste. Add dumplings and continue to simmer. Cook until dumplings are hot, about 5 - 10 minutes more. Add soy sauce and remaining sesame oil to soup. Garnish with scallion once it's in the individual serving bowl(s).
• NOTE: If you are not using homemade, unsalted broth, I would not put in all the soy sauce at once. Put it in one tablespoon at a time and see if the saltiness level is right for you or if it needs more. If you have a salty broth and put in the soy sauce all at once, you could end up ruining it.

GREEN BEAN DUMPLING SOUP

Steps:

• In a large soup kettle, saute potatoes in oil for about 10 minutes, stirring often. Add stock and beans and cook until tender.
• In a saucepan, melt the butter or margarine and saute the onion and garlic until translucent. Add the flour and cook for three minutes longer. With a whisk, stir in the milk and keep whisking until the mixture is thickened. Set aside.
• While the soup is simmering, prepare the dumplings. Blend the flour and the egg. Add milk until a thick, doughy mixture is made. You can add salt to taste. Drop the dumplings by a teaspoon into the boiling broth. Whisk the milk and flour mixture into the soup. Add milk or cream as needed to adjust the consistency.
• Note: The measurements are rather inexact. My own thought is that you probably need 3 tbsp butter and 3 tbsp flour in the roux to make a thickener that would thicken this amount of liquid adequately. The forum poster found the soup too thin. The dumplings were described as tasty, but heavy, and you might want to substitute your own favorite recipe.

PLANTAIN SOUP

Steps:

• Heat oil in large saucepan over medium heat.
• Add onions, carrots, celery and garlic.
• Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
• Add 4 cups of chicken stock/broth and bring to boil over high heat.
• Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
• Season with salt and pepper.
• Return to boil.
• Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
• Remove and discard bay leaf.
• Transfer half the soup to blender; puree until smooth.
• Return to the pan.
• If soup is too thick, add a little more stock/broth.
• Season with more salt/cumin if desired.

PIGEON PEA SOUP WITH PLANTAIN DUMPLINGS

Steps:

• Mix plantains and 1/3 of the garlic until mixture forms soft dough. Roll into 18 balls, using about 1 Tbsp. of the plantain mixture for each.
• Heat oil in 8-qt. stockpot on medium heat. Add onions, peppers, 1/3 cup cilantro and remaining garlic; cook 5 min., stirring constantly. Stir in peas and tomato sauce; cook 1 min. Add water and bouillon; stir. Bring to boil. Add squash and plantain balls; cook 10 min.
• Add rice, ham and olives; stir. Simmer on medium-low heat 15 min. or until rice is tender. Serve topped with remaining cilantro.

GREEN PLANTAIN DUMPLING SOUP

Steps:

• 1. For the Beef Broth: Heat the oil or butter over medium heat in a large pot. Add the diced onions, garlic, tomatoes, bell pepper, cumin, achiote, cilantro, oregano, salt and pepper. Add the 10 cups of broth, the beef bones, the meat chunks, and plantains pieces. Bring to a boil, reduce temperature and simmer for about 30 minutes. Add the yuca pieces and continue simmering for another 30 minutes or until the meat is tender. Add the carrots, corn and cabbage, cook for another 15 minutes or until all the ingredients are fully cooked. Remove from the heat and let cool until safe to handle, then remove the bones from the broth and discard them. Remove the meat, carrots, corn and yucas from the broth, leave the plantains in the broth until ready to use them - keeping them in the broth will prevent them from drying out and make it easier to mash them. Remove the meat and chop it into very small pieces. Cut the cooked carrots into small pieces. Remove the strings from the yuca and cut them into small bite size pieces. Chop the cooked cabbage and cut the corn in smaller slices; reserve the corn, yuca and cabbage for later.
• 2. For the beef filling: To make the meat filling for the green banana balls heat the butter or oil over medium heat, add the onions, tomatoes, garlic, peppers, cumin, achiote and salt. Add the chopped meat, carrots, peas and cilantro. Mix in the peanut butter and 4 tablespoons of the broth, as well as the raisins and hard boiled eggs. Mix all the ingredients well and save the filling until needed.
• 3. For the plantain dumplings: Meanwhile remove the plantains from the broth and mix them in the food processor until a sticky dough is obtained. Mix the cooked plantain dough with the grated raw plantains, the eggs and some salt and pepper, you can either mix these by hand or in the food processor. Using your hands, try to keep them wet or lightly greased, form the plantain dough into medium to large sized balls. Stuff each one with a generous spoonful or two of the meat filling.
• 4. For the final soup preparation: Strain the broth and return to the heat until it boils, reduce to a simmer and add the dumplings, cook over low heat for about 10-15 minutes. Be very careful not to stir the soup to avoid breaking the dumplings. Using a ladle remove the dumplings from the soup and place them on a plate. Add the chopped yuca, chopped cabbage, corn slices and any leftover filling back to the broth, cook until all the ingredients are re-warmed. Add the finely chopped cilantro to the broth. Place a green plantain dumpling or two in each bowl; add a ladleful of broth with yuca, cabbage and corn. Serve with lime slices, aji and pickled onions.