One Pan Sweet Corn Coconut Dumplings

A delightful fusion of flavors featuring sweet summer corn, bok choy, and frozen potstickers in a cozy coconut broth. This dish is part dumpling soup, part corn chowder, and entirely crave-worthy.

By @dishingouthealth

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1.5 tbsp neutral oil for cooking
• 3 scallions chopped
• 3 tbsp ginger minced
• 3 garlic cloves thinly sliced
• 7 oz bok choy sliced
• 2 cups corn kernels
• 13.5 oz coconut milk unsweetened
• 0.75 cup vegetable broth
• 1 tbsp seasoned rice vinegar
• 1 tsp fish sauce or soy sauce or tamari
• 12 oz frozen potstickers vegetable, chicken, or pork
• 2 tsp chili crisp or more if desired
• 0 cilantro or basil leaves, for garnish

Instructions

1. Heat 1 to 2 tablespoons of neutral oil in a large pan over medium heat.
2. Add 3 chopped scallions, 3 tablespoons of minced ginger, and 3 garlic cloves, thinly sliced, to the pan.
3. Add 6 to 8 ounces of bok choy and 2 cups of fresh corn kernels to the pan. Cook until the bok choy wilts slightly.
4. Pour in 1 (13.5-oz) can of unsweetened coconut milk, 3/4 cup of vegetable broth, 1 tablespoon seasoned rice vinegar, and 1 teaspoon of fish sauce (or alternative). Bring to a gentle simmer.
5. Add 12 ounces of frozen potstickers to the pan. Cover and let cook for about 10 minutes, until the potstickers are cooked through.
6. Garnish with 2 teaspoons of chili crisp (or more, if desired) and fresh cilantro or basil leaves before serving.