INGREDIENTS:
- 1 1/4 cup of all purpose flour
Or a combination of:
1 cup of flour and 1/4 cup of cornmeal - 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup of water
METHOD / DIRECTIONS:
Add water (a little at a time) to form dough. Dough should be very firm; not sticky or too soft. May add spoonfuls of flour or water if needed to get the right consistency. Dough is ready when mixture forms a ball and sides of the bowl is clean. Let the dough rest for about 5 minutes, covered with a damp cloth, then divide into little even balls (about 8). Prepare boiling water in a big pot (about 8 to 10 cups) with 2 teaspoons salt (or your taste), 1 clove of garlic, mashed and 1 teaspoon oil. Flatten each ball in the palm of your hands and shape round edges with your fingers. Drop them carefully into the boiling water and after a few minutes they will float to the top.
Stir them around and push them down a few times to make sure all sides are cooked. They should be done in 10 to 12 minutes.
Top with tomato soup or tomato sauce or add to sancocho stew.
