Cornmeal Dumplings

(Guanimes)

No Comments

Cornmeal Dumplings (Guanimes) –  are dumplings that consist mainly of cornmeal and coconut milk.  The dough (cornmeal mixture) is then shaped like our traditional pastel or into small logs and wrapped in banana or plantain leaves.  They are boiled in salt water, but I prefer to steam them.   The Guanimes are usually served with stewed codfish or stewed codfish with eggplant.

During the 1950’s, my mother would serve the Cornmeal Dumplings (Guanimes) with a bowl of homemade fish broth.   At that time, the dumplings were shaped like our traditional pastel.   Once submerged into the fish broth, the Guanimes would absorb all the flavors from the broth.   The dumplings, therefore, were kept warm with a tasty fish flavor.

Describing the Cornmeal!

There are two different corn meal products:  Fine Yellow Corn Meal and Coarse Yellow Corn Meal.  For this recipe, make sure to select the Fine Yellow Corn Meal.

Cutting the Plantain Leaves!

You will need 12 plantain or banana leaves cut into 8 x 8 or 8 x 6 inches.  Use the first leaf cut as a pattern for the remaining leaves.  Make sure the ribs of the leaves are vertical to allow folding of the leaf with ease.

Wipe each side of leaf with a clean wet kitchen cloth after they have been cut to size.

Using the Kitchen Strings to Tie the Cornmeal Dumplings!

Cut 24 ten-inch-long kitchen strings.  Place the string above the ruler.  Measure 10 inches and then cut to size with scissors.    

Preparing the Cornmeal Dough for the Dumplings!

In a bowl, add the dry ingredients:  2 cups of fine yellow cornmeal, ¼ cup sugar, and 1 teaspoon lite salt or to taste. 

Mix all the ingredients until well blended, using a whisk. 

Pour 2 cups of coconut milk.   

NOTE:  Since the coconut cream tends to separate from the liquid,  then make sure to mix the coconut milk before combining it with other ingredients.

Add 4 tablespoons of softened margarine made with extra virgin olive oil. 

With a whisk, mix all the ingredients until a dough is formed.

Cornmeal Dumplings

This is the right consistency for the dough.  Allow the dough to rest in the refrigerator for 30 minutes to thicken.

Shaping the Cornmeal Dough into Small Logs!

Cornmeal Dumplings

Lay one plantain leaf flat on cutting board with the ribs of the leaf in the same position for folding.  Place two tablespoons of cornmeal mixture on top of leaf, leaving a 1-inch border on the sides and bottom section of plantain leaf.

Cornmeal Dumplings

Gently fold the plantain leaf, covering the dough completely.

Cornmeal Dumplings

Roll the dough several times until it is totally wrapped in the plantain leaf.

Cornmeal Dumplings

While rolling the dough in plantain leaf, press down on both sides of leaf with your fingers to maintain the cornmeal dough in the center.

Cornmeal Dumplings

Once the dough is completely rolled, place a kitchen string under the wrapped guanime at both ends and tie a knot.   

NOTE:  The guanime should measure approximately 4 to 5 inches long, 1 to 1½ inches wide, and ¾ to 1 inch thick.

Cornmeal Dumplings

This recipe yields approximately 12 Cornmeal Dumplings (Guanimes).

Steaming the Cornmeal Dumplings (Guanimes)!

Pour sufficient water into steamer and bring the water to a boil.

NOTE:  The guanimes are traditionally cooked in boiling salt water.  I prefer to steam them because you eliminate the water draining process and they absorb the flavor of the plantain leaves.

When the water is starting to boil, insert steamer basket.  Make sure the water is below the steamer basket.  We don’t want the guanimes sitting in water.

Cornmeal Dumplings

Place all 12 Cornmeal Dumplings (Guanimes) into steamer basket.   Reduce heat to medium, cover steamer with lid, and steam the guanimes for approximately 30 to 40 minutes. 

Cornmeal Dumplings

After 30 or 40 minutes of steaming, uncover steamer and wait until the steam has evaporated.  Lift each guanime from the steamer by its string.

Unwrapping the Cornmeal Dumplings (Guanimes)!

Cornmeal Dumplings

Place the cooked guanime on a plate.  

Cornmeal Dumplings

With a pair of scissors, cut the string on both ends. 

Lift the guanime and carefully unwrap.

Cornmeal Dumplings

The guanime has a beautiful yellow color and a smooth surface.  Both ends are wavy where they were tied.

Cornmeal Dumplings

The guanime is cooked and looks delicious.

Serving Cornmeal Dumplings (Guanimes)!

The Cornmeal Dumplings (Guanimes) are usually served with Stewed Salt Cod or Stewed Codfish with Puerto Rican Eggplant.

Click on the button below to watch my YouTube Video on How To Prepare Guanimes (Cornmeal Dumplings)!

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

Print

Cornmeal Dumplings (Guanimes)


  • Author: Aida's Kitchen®
  • Prep Time: 30 Minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 Servings 1x

Description

Cornmeal Dumplings (Guanimes) are dumplings that consist mainly of cornmeal and coconut milk.  The dough (cornmeal mixture) is then shaped like our traditional pastel or into small logs and wrapped in banana or plantain leaves.  They are boiled in salt water, but I prefer to steam them.   The Guanimes are usually served with stewed codfish or stewed codfish with eggplant.


Scale

Ingredients

  • 2 cups fine yellow cornmeal
  • ¼ cup sugar
  • 1 teaspoon lite salt or to taste
  • 2 cups coconut milk, stir coconut milk content
  • 4 tablespoons margarine made with extra virgin olive oil
  • 12 plantain or banana leaves, cut into 8x8 or 8x6 inches, and wipe clean with wet cloth
  • 24 kitchen strings (twine), cut into 10 inches long

Instructions

  1.  Mix the dry ingredients into a bowl (cornmeal, sugar and salt) and stir until well blended, using a whisk.
  2.  Pour the coconut milk and add the margarine.  Mix until a dough is formed.
  3.  Allow the dough to rest in the refrigerator for 30 minutes to thicken.
  4.   Place 2 tablespoons of cornmeal mixture on top of leaf, leaving 1-inch border on sides and bottom of plantain leaf.
  5.   Gently fold the plantain leaf, covering the dough completely, forming a small log.   Roll the dough several times until it is totally wrapped in the plantain leaf.
  6.   Tie a knot at each end of the plantain leaf with a kitchen string.  Set aside and continue this process
  7.   Steam the guanimes for 30 to 40 minutes.
  8.   Lift the guanimes from steamer basket by its string.
  9.   Unwrap and serve with Stewed Codfish or Stewed Codfish with Eggplant.

  • Category: Bread or Dumpling
  • Method: Steaming
  • Cuisine: Puerto Rican

Keywords: Guanimes, cornmeal dumplings, dumplings, guanimos

Nutritional Facts Disclaimer

 

Category: Appetizers, Snacks, and Side Dish, Recipes
Tags: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

Fill out this field
Fill out this field
Please enter a valid email address.

A Food Blog with Classic and Contemporary Authentic Puerto Rican Cuisine

Order your cookbook today!

  • 42 authentic Puerto Rican recipes
  • Cookbook written in English and Spanish
  • Each recipe contains a picture
  • Healthier version of Puerto Rican cookery
Menu