Corn and “Crab” Dumplings with Ginger-Fried Rice and Sweet Chile Sauce

Corn and “Crab” Dumplings

with Ginger-Fried Rice and Sweet Chile Sauce

GET RECIPES DELIVERED
dinner

Appetizer Chinese Winter Recipes Party Foods Summer Recipes Seasonal Menu Spring Recipes Nut-Free Dinner
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
620
FAT
12g
CARBOHYDRATES
86g
PROTEIN
17g

MAIN INGREDIENTS

  1. ½ cup midnight grains
  2. 1 oz fresh ginger
  3. 3 scallions
  4. 1 ear sweet corn
  5. ½ cup chopped hearts of palm
  6. 1 tbsp vegan cream cheese
  7. 1½ tsp New England seasoning
  8. 2 tsp Sriracha
  9. 14 dumpling wrappers
  10. 1 tbsp sesame oil
  11. 1 tbsp + 2 tsp tamari
  12. ¼ cup sweet chili sauce
  13. 2 tbsp vegetable oil*
  14. Salt*
  15. *Not Included
  16. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Nutrition

TOOLS

  • Small saucepan with lid
  • Large nonstick skillet with lid

INSTRUCTIONS

1
Cook the rice
Combine the midnight grains and 1½ cups water in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until the grains are tender and water is absorbed, about 25 to 30 minutes. Remove from heat and set aside to steam for 5 minutes, covered.
2
Prepare the vegetables
Peel and mince or grate the ginger. Thinly slice the scallions. Cut the corn kernels from the cob. Drain the hearts of palm and roughly chop just ½ cup (about 2 pieces). Reserve the remaining hearts of palm for your own use.
3
Make the dumpling mix
Add the cream cheese, New England seasoning, and Sriracha to a large bowl and mix with a fork. Add the corn kernels, chopped hearts of palm, and just ¼ cup sliced scallions, and mix the dumpling filling to combine. Taste and season with salt.
4
Fill the dumplings
Lay the dumpling wrappers out on a flat surface. Fill a small bowl with cold water. Use a tablespoon to scoop portions of dumpling filling into the center of each wrapper. Dip your finger in the water and wet the rim of the wrapper. Fold the wrappers over the filling and press down to seal, pinching the edge tightly.
5
Sear the dumplings
Place a large nonstick skillet over medium heat with 2 tbsp vegetable oil. Once hot, add the dumplings and cook until browned and crispy, about 2 to 3 minutes. Flip dumplings and cook one minute more. Add ⅓ cup water, reduce heat to medium, and cover. Steam dumplings until tender and the water has evaporated, about 3 to 4 minutes. Transfer to a plate and cover to keep warm.
6
Serve
Wipe the skillet clean and return to medium-high heat with the sesame oil. Add the minced ginger and cook until fragrant, about 30 seconds. Add the cooked midnight grains, remaining sliced scallions, tamari, and a pinch of salt. Toss to combine. Divide the gingered midnight grains and corn and crab dumplings between large plates. Serve with sweet chile sauce for dipping. 好吃!