Corn & Crab Dumplings
with Garlic Broccoli & Sweet Chile Sauce
- ½ cup sushi rice
- 2 scallions
- 1 ear of corn
- 14 oz hearts of palm
- 2 garlic cloves
- 2 tbsp vegan cream cheese
- 1½ tsp New England seasoning
- 14 dumpling wrappers
- 2 tsp tamari
- 6 oz broccoli florets
- ⅓ cup sweet chile sauce
- 2 tbsp + 2 tsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet with lid
- Small saucepan with lid
Add the sushi rice, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 13 to 15 minutes.
Thinly slice the scallions. Cut corn kernels off of the cob. Drain hearts of palm and roughly chop ½ cup. Reserve the remaining hearts of palm for your own use. Peel and mince the garlic.
Add the cream cheese and New England seasoning to a large bowl and use a fork to combine. Add ¼ cup sliced scallion, corn, and chopped hearts of palm. Mix the corn and crab dumpling filling. Taste, and add salt as necessary.
Lay the dumpling wrappers on a flat surface. Fill a small bowl with cold water. Place 1 tbsp corn and crab dumpling filling in the center of each wrapper. Use a finger dipped in water to wet wrapper edges. Fold wrapper over filling and press down to seal, pinching tightly. Repeat for remaining wrappers.
Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Once hot, add corn and crab dumplings and cook until browned and crispy, 2 to 3 minutes per side. Add ⅓ cup water, reduce heat to medium, and cover. Steam dumplings until water evaporates, 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 2 tsp vegetable oil. Add broccoli florets, minced garlic, and tamari and cook until lightly browned, 3 to 4 minutes. Divide the sushi rice, garlic broccoli, and corn and crab dumplings between large plates. Serve with sweet chile sauce and sprinkle with remaining sliced scallion. Enjoy!