Kokopelli's Kitchen
Flavors of the SouthwestKatsina Corn Dumplings
Product Description
Men love our light & fluffy dumplings. The sweet kernels of corn allow for a burst of flavor with each bite. Dollop on top of a pot of simmering stew, replace the lid & in 10 minutes you'll find the entire pot swollen with dumplings from edge to edge. You'll be even more surprised with their flavor -- expressively corn from the stone-ground cornmeal & freeze-dried sweet corn.
Carol loves roasting fresh green chiles to serve alongside Katsina Corn Dumplings. The recipe for these roasted chiles is from Kokopelli's Cookbook by Carol: While wearing rubber gloves, puncture the entire length of long green chile peppers (Chimayo or New Mexico green chiles, Anaheim or California chiles) with the tip of a paring knife. Place chiles close together in a shallow baking pan and broil or roast on grill about 6 inches from the heat. When blistered and browned, turn over, using tongs. Each side should take 3 to 4 minutes. Place the chiles immediately in a tightly covered container (pan, paper or plastic bag) for 15 minutes. This steaming process will allow the skin to be removed easily. While wearing rubber gloves, leave the stem intact and using a sharp knife, slit the chiles from the stem end to the tip along the perforations. Carefully remove the skin, seeds and membranes. Remember to always keep hands away from the face, especially the eyes.
Why folks love our Kachina Dumplings:
Product Basics:
Carol loves roasting fresh green chiles to serve alongside Katsina Corn Dumplings. The recipe for these roasted chiles is from Kokopelli's Cookbook by Carol: While wearing rubber gloves, puncture the entire length of long green chile peppers (Chimayo or New Mexico green chiles, Anaheim or California chiles) with the tip of a paring knife. Place chiles close together in a shallow baking pan and broil or roast on grill about 6 inches from the heat. When blistered and browned, turn over, using tongs. Each side should take 3 to 4 minutes. Place the chiles immediately in a tightly covered container (pan, paper or plastic bag) for 15 minutes. This steaming process will allow the skin to be removed easily. While wearing rubber gloves, leave the stem intact and using a sharp knife, slit the chiles from the stem end to the tip along the perforations. Carefully remove the skin, seeds and membranes. Remember to always keep hands away from the face, especially the eyes.
Why folks love our Kachina Dumplings:
- A taste of the Southwest, made in Arizona.
- Ovo-lacto vegetarian (adaptable to vegan lifestyle by product substitution).
- All natural, preservative-free.
- No flavor enchancers. Nothing added, nothing taken away.
- Created by Carol Cunkle, author of Kokopelli's Cookbook.
- Perfect for themed gift baskets: Southwest, Arizona-made, gourmet foods.
- Makes a great "Welcome to Arizona" gift for both business and personal contacts.
- Also ideal as a "Greetings from Arizona" gift for out of town family and acquaintances.
Product Basics:
- Package contains corn dumpling mix, freeze-dried sweet corn, New Mexico crushed red chiles, chives and a chile de arbol (for use or garnish).
- Generously serves 4-6.
- Heat factor on a scale of 1(mild) - 10 (HOT!): 3.
- Requires addition of: 3/4 cup milk & 3 tablespoons oil.
- Preparation time: 10 minutes.
- Cooking time: 10 minutes.
- Ingredients: enriched flour, stone ground yellow cornmeal, baking powder, salt, freeze-dried sweet corn, New Mexico crushed red chiles, chives & parsley.
- 9 oz./255 gm.
