Someviki with Red Chile Sauce

30 Dried corn husks
5 tb Culinary ash *OR* 2 ts Baking soda
2 c Boiling water
2 c Finely ground blue cornmeal
1/2 c Sugar
Red Chile Sauce

Soak the corn husks in very hot water for 10 to 15 minutes until they are soft and pliable.

Mix the culinary ash with 1/2 cup of the boiling water and set aside.

Mix the blue cornmeal and sugar together in a bowl. Add the remaining boiling water and stir until the mixture is thick.

Pour the ash-water through a fine strainer, discard ash. Add the ash-water to the cornmeal mixture, small amounts at a time, while stirring to make the dough. It will turn a distinctive blue color and should have the consistency of a thick cake batter.

Spoon 1 tablespoon of the dough onto each corn husk and fold the husk around the dough, first the sides and then the ends. Tear long, thin strands from another husk and tie each bundle to secure the dough inside. (If you find the corn husk strands too difficult to manipulate, use string instead)

Bring a large pot of water to a boil, drop the wrapped husks into the water and simmer 10 minutes. Once the husks have plumped, remove them from the water and drain. Serve with Red Chile Sauce. Untie corn husks after serving so that the dumplings stay hot.

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