Corn & “Crab” Dumplings

In a small saucepan, combine the black rice, 1 cup water, and a pinch of salt. Bring rice to a boil, reduce heat to low, cover, and cook until rice is tender, about 30 to 35 minutes. Uncover and fluff to cool.

Peel and mince the ginger. Mince the roasted red pepper. Thinly slice the scallions. Remove the husks from the corn and cut the kernels off of the cob. Roughly chop the hearts of palm.

In a large bowl, combine the Kite Hill cream cheese, Old Bay seasoning, and sriracha with a fork. Add the corn, hearts of palm, roasted red pepper, and ¼ cup sliced scallion. Mix dumpling filling to combine. Taste and add salt if you prefer.

Lay out the wonton wrappers and measure out a ¼ cup of cold water. Use a tablespoon to measure out the dumpling filling and place in the center of each wrapper. Dip your finger into the water and wet the top half of each of the wrappers edge. Fold the wrappers over the filling and press down to seal, pinching the edge tightly.

Place a large nonstick skillet over medium-high 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 an additional minute. Add ⅓ cup water, reduce heat to medium, and cover. Steam dumplings until tender and water has evaporated, about 3 to 4 mins. Transfer to a plate and cover to keep warm.

Wipe the skillet used for dumplings, return to medium-high heat, and add 1 tbsp sesame oil. Add minced ginger and cook until fragrant, about 30 seconds. Add tamari, remaining scallion, and stir in the cooked black rice. Divide gingered-fried rice and corn and crab dumplings between large plates. Serve with sweet chili sauce.