Make Angelo Sosa’s Corn Dumpling Stew


Even though it’s not as seasonally cold as expected, it’s still cold enough for spooning up bowls of warm liquid. Whether it’s one of Robert Sietsema’s ramen picks, takeout egg drop soup, or Luzzo’s Zuppe Bollito, Fork in the Road has pretty much solidified that January equals Soup Month. So, why not add another bowl to your list.

Chef Angelo Sosa first showed us his hand with Asian flavors at Xie Xie — this is the pre-Top Chef days — before solidifying his mastery at Midtown restaurant Social Eatz. Now, he’s showing us he has other cards in his deck. With the opening of Hell’s Kitchen’s Anejo, the toque’s first public foray into Mexican cuisine (668 Tenth Avenue at 47th Street, 212-920-4770).

In honor of his opening, Chef Sosa has shared his Corn Dumpling Stew recipe. The tomato-based sauce is spiked with chorizo. The masa-like balls make this hearty enough for a winter night’s meal.

2 cups canned crushed tomatoes
1 tbsp salt
1 tbsp chopped garlic
1 cup chopped onion
¼ cup Mexican chorizo

Corn dumplings
2 cups cornmeal
1 cup corn
½ cup pork lard
½ tsp kosher salt
2 tbsp sugar
1 egg yolk

First, cook the sauce. In ¼ cup oil sweat the onion, chorizo, and garlic until soft. Then add remaining ingredients and cook at low simmer for 45 minutes. Season to taste.
Meanwhile, mix together all ingredients and form into small (golf-ball-sized) dumplings. Dumplings can be steamed for 5 minutes or boiled (at a soft boil) for 2 minutes.
Place cooked dumplings in tomato sauce and simmer for 1 minute.