- 1/4 cup melted butter
- 2 tsp salt
- 1 garlic clove, pressed
- 2 egg yolks
Place white yam in center of surface. Work in flour, egg yolks, and garlic. Roll into one inch balls. Lightly press down on the tops with the tines of a fork. Fill a large pot halfway with water, add 2 tsp salt, bring to a boil. Drop six to eight dumplings at a time into the pot and cook until they float to the top. Remove the dumplings with a slotted spoon and let drain on paper towels. Pour melted butter over dumplings and sprinkle with salt and pepper.
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