Try these sweetcorn dumplings, served in a spring onion, galangal, and red chilli oil. Sweetcorn combined with spicy flavourful aromatics.
I make dumplings and bao once every month, it’s almost like a ritual. There’s something quite therapeutic about folding dumplings, you can completely zone out whilst going through the motions over and over. Before you know it a good 30-45 minutes have flown by and you’ve got a whole tray of dumplings ready to be steamed. It’s a peaceful activity.
Before I’d started making my own dumplings, my parents had never tried them before, nor had they even heard of them. Dim sum was an entirely new concept but they soon grew to love them, dunked in chilli oil or served in broth. Dumplings quickly became a favourite and now it’s something we all look forward to every month.
These dumplings were a mix of cabbage and sweetcorn sautéed with aromatics and lightly seasoned. I keep my seasoning quite light to allow the flavour of the vegetables to shine through. Each dumpling wrapper was filled and steamed, then finally doused with the flavourful chilli oil.
What you’ll need for the sweetcorn dumplings
- Green cabbage
- Banana shallot- more mild than an onion but substitute for 1 small white onion if it’s not available
- Bird’s eye chilli (red) – for some heat, omit if you want this to be mild
- Light soy – this will season without changing the colour. Avoid dark soy as you’ll lose vibrancy of the sweetcorn filling
- White pepper
- Toasted sesame oil
- Corn flour
- 30 dumpling wrappers (either store bought or make your own)
For the chilli oil, pour piping hot oil over minced galangal, another birds eye red-chilli and some finely sliced spring onion greens. No exact measurements as it’s entirely down to personal preference. If you prefer your chilli oil more spicy then use more chillies, or more galangal if you prefer that etc.
This will instantly bubble and foam. Allow this cool completely as it will continue to infuse.
- Any steamer set up, lined with parchment/grease proof paper
- Food processor
Ingredients: ~30 dumplings
- 150 g green cabbage blitzed through a food processor
- 1 banana shallot blitzed
- 4 cloves garlic minced
- 2 inch chunk of ginger minced
- 1 birds eye red chilli minced
- 200 g tinned sweetcorn blitzed but keep chunky
- 1 tbsp light soy
- 0.5 tsp white pepper
- 2 tsp toasted sesame oil
- 2 tbsp corn flour
- Sauté your shallot, garlic, ginger, and chilli until fragrant
- Add your cabbage and continue to cook for a further 2-3 mins until softened
- Add your sweetcorn and sauté until the moisture has cooked off ~2-3mins
- Add your light soy and white pepper, mix together and check your seasoning. Add additional salt if desired
- Sprinkle on your corn flour whilst keeping your heat on medium-high and cook through for around 1 min
- Add your sesame oil to your mix and allow to cool completely
- Fill your dumplings, fold as desired and steam for 8-10 mins
Dumpling wrapper guide can be found in my dumplings page under the Insta guides tab if you’re looking to make your own.
For the oil, I simply poured hot oil over spring onions, grated galangal, and a birds eye red chilli. Allow to cool. See my Insta post for the video