Name: Chipilín Soup with Masa and Fresh Cheese Dumplings
Prep time: 10 min
Cook time: 35 min
Ingredients: 3 tablespoons vegetable oil; 3/4 cup white onion (chopped); 1 serrano chile (finely chopped, seeding optional, add more or less to taste); 3 cups fresh corn kernels or thawed from frozen; 8 cups chicken broth; 3 cups packed chipilín leaves (rinsed); 2 cups corn masa flour (or Maseca); 1 3/4 cups water; 8 ounces or about 1 cup queso fresco (crumbled, may substitute for farmer's cheese or a mild feta); 1/2 cup vegetable shortening or lard; 1/2 teaspoon kosher or coarse sea salt (divided); Mexican cream (optional to garnish)