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1
Combine the masa, asiento, and salt in a bowl. Work together thoroughly until the fat is evenly incorporated and the mixture is smooth and pliable.
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2
Divide into 18 equal portions. Roll each between your palms into a ball roughly 2.5 cm (1 inch) in diameter.
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3
Hold a ball against the tip of your index finger and rotate it slowly, pressing down to create a deep central well. The wall around the well should be approximately 6 mm (¼ inch) thick throughout. Repeat for all 18 pieces.
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4
Bring your broth, bean pot, or sauce to a gentle simmer — approximately 90–95°C (195–200°F). The liquid should be moving but not boiling hard.
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5
Lower the dumplings in one at a time and push each gently below the surface. Do not crowd the pot.
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6
Cook 15–20 minutes until the dumplings are set and cooked through. Serve immediately in whatever liquid they cooked in.