Huitlacoche dumplings with bean stew

Ingredients

THE DUMPLINGS

• Wonton wrappers (would recommend 5-6 per person)
• 1 tsp huitlacoche per dumpling

THE BEAN STEW, makes enough for 2-3 people

• 1 onion
• 2 bay leaves
• 2 cloves garlic
• 2 tbsp oil
• 600g precooked, drained mixed beans - I used white beans, butter beans and kidney beans
• 400ml hot water
• Salt and pepper

TO TOP

• Chilli oil
• Coriander
• Spring onions
• Epazote

Method

1. Peel and dice the onion into pretty big chunks. Peel a garlic clove, smash onto a board with the flat side of a knife and chop into rough pieces.
2. Add 2 tbsp olive oil to a medium saucepan on medium heat
3. Reduce to medium low and add the onion and garlic and fry off, covering with a lid and stirring occasionally for 5 mins
4. Add the bay leaves and beans and simmer for a couple of mins
5. Add the hot water, turn back up to medium heat and simmer with a lid on for 5-10 mins. Season well.
6. Whilst the stew cooks, lay out your wonton wrappers, wet all the sides, add 1 heaped tsp of huitlacoche to the centre of the wrappers, and fold all 4 corners in until you have a peak
7. Pinch the folds together tightly - where 2 sides have joined together
8. Set aside and repeat with 4-5 dumplings per person
9. When all the dumplings are folded, add them to the stew and cover with the lid for about a minute
10. Add the stew to bowls, followed by 4-5 dumplings per person. Top with coriander, spring onions, chilli oil and epazote (if you have it)