Polkanes

Preparation

1. Step 1

   Make the masa into a dough by adding salt and 1½ to 2 cups of water. Stir it well and knead it a bit — it should not be sticky or dry — and then let it rest, covered, for at least 15 minutes. Mix together all the remaining ingredients except the oil.

2. Step 2

   Flatten about ⅛ of the dough on your hand, then fill it with a bit of the stuffing. The dough will be flexible, so you’ll be able to make an egg-shaped dumpling by enclosing some of the filling within. (Even if the dumpling is imperfect — that is, with some of the filling escaping — it’ll be fine. Just shape it nicely and don’t worry about beans or bits of onion on the surface.) Repeat with the rest of the dough and the filling.

3. Step 3

   Fry in about ¼ inch of oil or lard, turning as needed to brown beautifully. Serve hot or at room temperature with tomato-pumpkinseed salsa (recipe here).