Vegan/Gluten Free Corn Masa and mushroom dumpling —having trouble keeping shape and texture when scaling up.
I recently made a dish along the lines of caldo de albondigas (meatball soup) using blended blue corn masa from a tortilleria and raw Cremini mushrooms. The recipe basically only uses those two ingredients along with some dry powders for flavor (think annatto and adobo). They worked fine at small scale (about 2quarts) and I tried scaling up the recipe and I’m running into the problem of the dumpling or meatball becoming super slimey on the outside and not holding its shape at all once dropped into the boiling water. The key is that they have to be gluten free and vegan, so eggs and your typical flours are out of the question.
The pick up is simple enough, having frozen masa balls and dropping them into boiling water/broth (like any frozen pasta pick up) to cook and then serving in a soup with veg. The texture is just really not the same at all to what it was before when I had done it small scale.
I have tried blending in more fresh masa, and blending in masa harina. Both things seemed to help a bit, but it’s really not holding up to the original thing I made texture wise. Any help for an aspiring chef?
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