Corn and “Crab” Dumplings

Combine the black rice, 1 cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until rice is tender, about 30 to 35 minutes. Once cooked, uncover and fluff rice with a fork to cool.

Peel and mince the ginger. Thinly slice the scallions. Remove the husk from the corn and cut the kernels off of the cob. Drain the hearts of palm and measure out ½ cup (saving the remainder for your own use).

In a large bowl, combine the cream cheese, Old Bay Seasoning, and Sriracha, and mix well with a fork. Add just ¼ cup sliced scallion, the corn kernels, and chopped hearts of palm. Mix everything together well and adjust the seasoning with salt.

Lay out the wonton wrappers on a flat surface. Use a tablespoon to measure the dumpling filling and place in the center of each wrapper. Pour ¼ cup cold water into a small bowl, dip your finger into the water, and then wet the rim of the wrapper with your moist finger tip. Fold the wrappers over the filling and press down to seal, pinching the edge tightly.

Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Once hot, add the dumplings and cook until browned and crispy, about 2 to 3 minutes. Flip the dumplings and cook an additional minute. Add ⅓ cup water, reduce heat to medium, and cover. Steam the dumplings until tender and the water has evaporated, about 3 to 4 minutes. Transfer to a plate and cover to keep warm.

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 black rice, remaining sliced scallions, tamari, and a pinch of salt. Toss to combine and cook until hot, about 1 to 2 minutes. Divide the gingered-fried rice and corn and “crab” dumplings between large plates. Serve with sweet chili sauce for dipping.