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 –

[amd-zlrecipe-recipe:72]

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.