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Chochoyotes (corn masa dumplings)

Chochoyotes - Mexican Dumplings

Emily Ackerman
Chochoyotes are easy Mexican dumplings made with corn masa and are gluten free dumplings perfect for soups. They are quick and easy
Prep Time 20 mins
Cook Time 10 mins
Cuisine Mexican
Servings 8


  • 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