Chochoyotes are Mexican dumplings made with corn masa that are used in soups and with chicken and dumplings as well. These are gluten free dumplings and can be made as gluten free vegan dumplings as well.
To be honest, I did not make these Mexican dumplings with the intent of it specifically being a gluten free dumplings recipe. I made this chochoyotes recipe because I wanted something different, quick, and easy, and that is what it is! Let’s dive in to these corn masa dumplings!
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What are chochoyotes?
Chochoyotes are Mexican dumplings that are used in many different Mexican soups, from black bean soup, to Mexican chicken and dumplings and all sorts of other Mexican comfort foods. Chochoyotes are dairy free dumplings and they can also be made as gluten free vegan dumplings as well.
Traditionally chochoyotes are made with pork lard, but in order to make them vegan, we cannot use lard. I have tested this recipe with butter as well as with coconut oil and both work just fine, and don’t really change the flavor of the Mexican masa balls either.
If you are looking for a recipe for gluten free dumplings, this chochoyotes recipe is a great one!
Ingredients for masa dumplings
The main ingredient for this gluten free dumplings recipe is corn masa. I use the Maseca brand that I found at my local grocery store. It’s cheap and very easy to use! Besides corn masa, this recipe calls for water, salt, cilantro and a semi solid oil like lard, butter or coconut oil.
Remember if you want this to be vegan dumplings, you need to use coconut oil, otherwise you can stick with butter, that’s what I use.
How to make Mexican dumplings recipe
In a large mixing bowl, combine the corn masa harina, water and salt. Once it is combined, add the butter (or lard or coconut oil) and chopped cilantro and knead it together for one minute, until combined.
Make sure not to over work the masa dough!
Once the masa dough is combined, work it into a large ball and cover it tightly with plastic wrap. Place the chochoyotes dough in the fridge for at least 20 minutes before making them into masa dough balls.
After the Mexican dumpling dough rests for a bit in the fridge, pull it out and you can begin to make the chochoyotes. This gluten free dumpling dough is very easy to work with.
Take a small amount of dough and roll it into a ball about 1 inch in diameter (you want them small). Poke a dent in the top of it and set it on a cutting board.
How to use chochoyotes
Chochoyotes are usually used in soups. Drop 2-3 of the Mexican dumplings into simmering broth and do not stir. Only put 2-3 in the soup at a time, then proceed to add more. They will sink to the bottom at first, but will rise to the top after 5-10 minutes of simmering in the soup.
Why did my chochoyotes fall apart?
If you are having problems with the chochoyotes falling apart, there could be several reasons. If you used too much water in the masa dough, this could cause them to fall apart. Also, if you stirred the chochoyotes in the soup too vigorously, this can also make them fall apart.
Make sure to handle them cautiously and they should be just fine!
Here are a few recipes to use with your chochoyotes!
Here is my favorite recipe from yours truly!
Here is a great recipe from Mexico In My Kitchen for Black Bean soup with Masa Balls
Shop kitchen products used in this recipe
Chochoyotes – Mexican Dumplings
- 2 cups corn masa Instant corn masa like Maseca brand
- 1 ½ cups water
- 1 teas salt
- ¼ cup cilantro chopped
- 3 tbsp butter, coconut oil, or lard lard is traditional
- Mix together the corn masa, water and salt in a large mixing bowl
- Add the butter (or semi solid oil of your choice) and cilantra
- Knead together for one minute, or until combined
- Wrap tightly in plastic wrap and stick it in the fridge for 15-20 minutes
- After it rests in the fridge, roll the masa dough into 1 inch balls and poke a dent into the center
- Drop 2-3 at a time into simmering broth or soup, do not stir or agitate
- Simmer for 5-10 minutes or until the chochoyotes start to rise to the top of the soup