Dumplings, the Chinese kind that is, have to be the simplest thing to make. Very similar to an Indian karanji or Mexican empanada, they can be dished up steamed or fried. I personally love the steamed ones because I can eat them without any guilt. And I really do prefer them that way.
What is the difference between a dumpling and a Momo? Really, it is just the shape and size of the outer covering. You could have the same filling in either of them, even in a wonton. In life, the simplest things don’t happen until the time is right. So it was with these steamed dumplings!
By a stroke of luck, I found I had just the right ingredients on hand without going on a special shopping trip. I decided to go with corn instead of a mixed vegetable filling. The all important scallions or green onions were tender and fresh. My over burdened mind needed a break from work. And so I plunged in.
This sweet corn and scallion dumplings recipe has a simple filling of minced sweet corn, scallions and cabbage. Seasoning is simple with salt and pepper and just a dash of soy. The real spice happens in the dipping sauce. The detailed recipe is as follows –
Steamed Dumplings with a vibrant filling of minced sweet corn, green scallions and shredded cabbage, served with a hot garlic dipping sauce. Perfect for those Chinese food cravings, and sumptuous enough to serve as a meal.
- 2 corns on the cob or 2 cups sweet corn
- 1 cup finely chopped scallions or green onions
- 2 cups shredded cabbage
- 1 tsp soy sauce
- 1 tsp black pepper
- Salt to taste
- 2 cups white flour or maida
- 2 Tbsp vegetable oil
- ½ tsp toasted sesame oil
- 3-4 cloves garlic chopped
- ½ tsp cayenne pepper or Sriracha
- 2 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 1 cup water
- 2 Tbsp chopped scallions
- Grate the sweet corn and cabbage. Heat 1 tsp oil in a wok and fry the corn for 2-3 minutes. Add the cabbage and stir around until the water from cabbage evaporates. Add scallions, salt and pepper. Switch off heat. Let this mixture cool.
- Take 2 cups of white flour and add a pinch of salt. Add 1-2 cups of water as needed and knead into a dough like for chapatti or roti.
- To make the dumplings – Make small ping pong ball sized portions of the dough. Roll them out to form small circles. Add the filling and spread it around. Fold over the rolled portion to form a half moon shape. Crimp or just press together.
- Steam the dumplings in a steamer for 10-12 minutes until they are opaque from the outside. Transfer to platter and garnish with some fresh chopped scallions.
- To make a dipping sauce – Take the oil in a small pan. After the oil heats up, add the garlic and let it change color a bit. Add cayenne pepper, soy sauce and vinegar. Add water and bring it all to a boil. Simmer for up to 5 minutes.
- The sauce will be thin – we are not going to thicken it with corn starch. But since the sauce is quite potent, even a single dip is enough to give a burst of flavor to your dumplings.
I hope you try these sweet corn and scallion dumplings at home. They are so simple to make. You can make huge batches and freeze them. Try different fillings with different seasonings. Definitely a great option for a light lunch or snack or a great wholesome appetizer with drinks.