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Ecuadorian Green Plantain Dumplings (Bolon)

Ecuadorian Green Plantain Dumplings (Bolon)

Fried plantains get mashed into dumplings studded with crumbled white cheese and sliced scallions in this Ecuadorian dish. A quick fresh tomato and scallion sauce is the perfect topping. Serve with scrambled or fried eggs and coffee for a satisfying, and rejuvenating, breakfast or brunch.


Ingredients
For the Sauce:
2
plum tomatoes, diced
2
scallions, thinly sliced
1/3
cup
cilantro, chopped
2
tablespoons
unsalted butter
*
kosher salt, to taste
*
pinch
cayenne pepper
For the Dumplings:
2
green plantains, peeled and sliced into 1/2-inch chunks
1/3
cup
crumbled fresh white cheese
1/3
cup
thinly sliced scallions
2
tablespoons
unsalted butter, at room temperature
*
kosher salt, to taste
*
canola or vegetable oil, for frying
Scrambled or Fried Eggs, serving suggestion
Directions
Begin by making the sauce. In a small sauce pot add in all ingredients except the cayenne pepper. Stir to combine, cover the pot and put it over medium heat. Simmer while cooking the plantains.
Heat 1/2-inch of oil over medium heat in a medium pot until the oil is hot but not smoking. Carefully add the plantains and cook until crisp, golden brown, and cooked thoroughly, 10 to12 minutes, stirring occasionally.
Transfer the cooked plantains from the oil to a large bowl double-lined with paper towels to drain.
By this time the sauce will be ready. All vegetables should be tender and the tomatoes would have released their juices. Reduce the heat to low and stir in cayenne pepper. Cover with the lid and keep warm while rolling the dumplings.
Remove the paper towels from the plantains and start mashing the plantains using a wooden masher or potato masher until mostly smooth. Add the cheese, scallions, butter and salt. Using gloves mix everything together thoroughly.
Roll the mixture into balls. Serve immediately with the tomato scallion sauce and your choice eggs.

The base number of servings for this recipe is 2
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