Steamed Corn Dumplings

Dumplings are so good to have on a cosy rainy day. There are many variations of these little treats and here, we have a recipe for steamed dumplings filled with corn and chicken.

For the corn, we have used Bonduelle Sweet Corn, provided to us by one of our partners, STO (State Trading Organisation). The best part about this sweet corn is that it has no added sugars, bringing out the natural sweetness of the corn. It also provides a nice freshness to the dumplings, making them juicier. Bonduelle Sweet Corn can also be used in many other different recipes and is great to have at home to whip up quick meals.

For steaming the dumplings, we have used the Russell Hobbs Food Steamer, also provided to us by STO. It is a 3-tier steamer with three baskets, each with 3L food capacity. The baskets stack easily on top of each other, making it easy to use. It also comes with an extra rice bowl and a digital display with a countdown timer. The water top-up feature is also really easy and safe to use.

Serving size: 12 steamed dumplings

Ingredients:

For the dumpling wrapper

• ¾ cup flour
• ¼ cup corn flour
• ¼ tsp salt
• 1/3 cup hot water

For the filling

• 3 garlic cloves
• ½ cup chopped spring onion stalks
• 3 green chillies
• 2 tbsp oil
• 1 tbsp chopped ginger
• 1 tsp mustard seeds
• 200g minced chicken
• ¼ tsp salt
• ½ cup Bonduelle Sweet Corn

For the dipping sauce

• 2 tbsp oil
• 3 finely chopped garlic cloves
• 1 tbsp chilli flakes
• 1 tbsp brown sugar
• ¼ cup light soy sauce
• 1 tbsp vinegar

Instructions:

1. To prepare the dumpling dough, add in ¾ cup flour, ¼ cup corn flour, and ¼ tsp salt to a bowl. Mix with a spatula to combine.
2. Then, add 1/3 cup hot water to the bowl and mix it with the flour. Once done, start kneading the dough with your hands, until it forms a smooth dough, dry enough to not stick to your fingers.
3. Form the dough into a ball and cover the bowl with a tea towel or plastic food wrap. Leave the dough to rest for around 30 minutes.
4. Meanwhile, start preparing the filling. For this, finely chop 3 garlic cloves and 3 green chillies.
5. In a pan, heat up 2 tbsp oil. Then add in the chopped ginger, garlic, green chilli, and 1 tsp mustard seeds. Sauté until fragrant for around 3 minutes on medium heat.
6. Add in 200g minced chicken (fully defrosted) and ¼ tsp salt. Sauté for another 3 minutes. By then, the chicken should be cooked and white in colour.
7. Transfer the filling to a mixing bowl. Then, add the ½ cup chopped spring onion stalks and ½ cup Bonduelle Sweet Corn. Mix everything together using a spatula.
8. Take out the dough that was left to rest and divide it into two equal parts. Keep one part covered in the bowl.
9. Roll out the other part in the shape of a log and cut it into 6 equal pieces of around 1-inch long.
10. Press the individual pieces down and roll out the dough thinly into small circles. It should be a little thicker than rolled roshi dough and around 3-4 inches in diameter. Once each piece is rolled, place it on a tray and cover with a tea towel to keep the dough moist.
11. To fill the dumplings, place 1 tbsp of the corn and chicken filling in the middle of each rolled wrapper. Then, fold it in half while pinching one corner. Take the side away from you and start pleating towards the corner you pinched, until you reach the next side. Seal the edges of the dumpling well (you can use some water to stick it together if it doesn’t hold).
12. Repeat steps 9-11 with the second dough ball. By the end, you should have 12 pleated dumplings.
13. To steam the dumplings, first spread some oil on two steaming baskets of the Russell Hobbs Food Steamer using a pastry brush.
14. Then, divide the dumplings between the baskets (six dumplings per basket), leaving some space in between them.
15. Fill the water reservoir of the steamer halfway with water and steam the dumplings for 15 minutes.
16. In the meantime, prepare the dipping sauce. Heat 2 tbsp oil in a saucepan and add in 3 finely chopped garlic cloves along with 1 tbsp chilli flakes. Sauté for 2 minutes on medium-low heat, until the garlic is lightly brown and fragrant.
17. Then, add 1 tbsp brown sugar and ¼ cup light soy sauce. Mix well and simmer for 2 more minutes on low heat until it starts to bubble.
18. Transfer to a small bowl and mix in 1 tbsp vinegar.
19. Once the dumplings are steamed, carefully transfer them from the steamer to a plate. Serve with the dipping sauce on the side.