Sikyavaqavi Itiwa (See-kya-vah-kah-vee Ee-tee-wah)

Blue-Corn Dumplings

Blue Corn Dumplings are a traditional Hopi side dish that showcases the earthy, slightly nutty flavor of blue cornmeal. These soft, flavorful dumplings are perfect for soaking up rich broths or stews like Katsina Iitswaa. Their vibrant color and delicate texture make them as beautiful as they are delicious. Rooted in the agricultural traditions of the Hopi people, blue corn represents sustenance and life, making these dumplings a culturally meaningful and nourishing addition to any meal.

Recipe Directions

In a mixing bowl, combine the blue cornmeal, flour (if using), and salt.

Gradually add the boiling water while stirring with a wooden spoon until the mixture forms a soft, pliable dough.

Let the dough cool slightly, then grease your hands with a bit of sunflower or corn oil to prevent sticking. Form the dough into small, round dumplings, about 1 inch in diameter.

Bring a pot of salted water to a gentle boil. Carefully drop the dumplings into the water and cook for 10-12 minutes, or until they float to the surface.

Remove with a slotted spoon and serve warm alongside your stew, or add directly to the stew during the final 30 minutes of cooking.

Serving Suggestions

Serve the dumplings with a drizzle of melted butter or honey for a slightly sweet variation.

Garnish with fresh herbs like sage or wild mint for an aromatic touch.

Notes

To make the dumplings gluten-free, omit the all-purpose flour and use 100% blue cornmeal. This will result in a more delicate texture.

For added flavor, you can mix a pinch of dried sage or chili powder into the dough.

History

Blue corn has been cultivated by the Hopi for centuries and is central to their diet and spiritual practices. Blue cornmeal is used in various forms, from dumplings to tortillas, and holds ceremonial significance. The dumpling preparation reflects traditional cooking methods where simple, local ingredients are transformed into comforting and versatile dishes. While these dumplings can be boiled or steamed, they’re also sometimes cooked directly in soups and stews, further showcasing the Hopi connection to communal meals and resourceful cooking.