Corn Dumplings in Coconut Corn Broth
 

I made this today and it was so incredibly good! It's not my own recipe, but it's from <I>The Wicked Healthy Cookbook, </I>by Chad & Derek Sarno. I bought this book about a year ago and it is, by far, my favorite cookbook.

There's so much fresh corn out there right now...it's a perfect, summer dish. It's spicy, fragrant, corny and so delicious! I didn't have any freeze-dried corn, which is called for in this recipe, (I looked in all the local stores in vain,) but it was still pretty tasty anyway. It took me all day to prepare everything. If you're short on time, you may want to make the broth a day ahead of time. I got this copy off another website, not the Sarno Bros' site, but it looks like the same recipe.

https://www.livekindly.com/wicked-he...ut-corn-broth/

Enjoy!!!

~ C

this looks amazing, can't wait to try it. Always looking for new plant based options, thanks for posting

Oh I like the looks of that. Dear Son and DiL are full vegans. I do good on vegetarian but I need more vegan recipes in my repertoire.

Everything in this cookbook is vegan and absolutely fabulous. I highly recommend it! (No...I don't work for them, nor do I know them. But boy, I wish I did. I'd love to be a guest at their dinner table!) This would make a great gift for anyone that is on a plant-based diet, or even if they're not, it's a really good cookbook and would be appreciated by any home chef. I'll try to post some more of their recipes as I cook my way through the book. :P

~ C

I've got the stock started right now, smells great. I was a little leery of all the mint but it is fine. Yesterday I went to the local farmer's market and got fresh picked that morning organic corn. Went to the Asian market nearby and picked up the non-egg wrappers (found them frozen, the fresh ones had eggs), along with the thai chilis, lemon grass, coconut milk, etc. It's nice that I have all these ingredients in my neighborhood. The only one that was hard to find was the raw cashews, and my other ethnic market had those plus all the other ingredients, it's a little further and parking is usually a nightmare so I go local first.

Going to make this and freeze it, think it will be two portions. We are a couple of weeks away from the new baby and they will need some easy things to fix.

So...how was it?

congrats on the new baby!

~ C

I thought they were great! I steamed them in my microwave and snagged a few as I was processing them.

I made one recipe which was 3 batches for the kids, they prefer to not use a microwave so I froze a single 2-person batch in the bottom of the Lacrueset pan we both have. Put in the dumplings and about half a layer of broth with about half a cup of extra corn and froze it. Then I put another layer of broth over it (if you put in too much broth the dumplings floated and would get freezer burn. Then I took out the frozen puck put it in a gallon freezer bag and did another batch. The dumpling package I used, btw, was exactly perfect, or at least I only had two wraps left and if I had not overfilled my early attempts it would have been exactly right!

As I mentioned, I was a bit concerned about the amount of mint, but it added a richness to the broth that was hard to define -- it was not like mint tea with coconut milk which had been my fear.

The corn I used was a bit young and I wasn't able to find the freeze-dried corn although I did find some snack foods that were similar but flavored. I think it would actually be better with what I would call "field corn". The thicker starchier kernels.

I made it exactly to the directions (minus the freeze dried corn) and although I am a bit of a wimp, it was not too spicy at all. I did not add the lime juice to the broth, they can add fresh squeezed lime at serving and they can always add pepper oil if they want.

Haven't brought the frozen dumplings to the kids yet, baby was a week late among other things but I'm sure I will in the next week or two.

But I ordered the cookbook as part of my birthday gifts to myself and it just came today, am seeing some things I will make and ideas for ways to make other things so that's good. It's a lovely book that is just inviting me into it but I'm going to play on the computer and then do some sewing while my husband is cooking his big keto meal of the day.

That looks so good! Tropit, your posts always make me ravenous!! haha

I need to try this. Yum. Lots of favorite ingredients

I have company coming next week and I think that I'm going to serve this as a 1st course. I don't know my guests very well, but they said that they, "eat everything." I think that I'll serve it with pressed, grilled mushrooms and homemade pasta, along with a good salad and some wine.

~ C

Been looking forward to this dish again, got some fresh corn and yesterday I made the broth.

Today I have my Tuesday group and on the way home I'll pick up some of the wrappers.

Last time I made them more like cups, more like shu mai, think I'll do more of the gyoza shape this time.

This latest batch went over well with my son and DDiL, I shaped them more like gyoza, using round wrappers. It's really quite quick to load the premade dumpling skins. I gave my son my bamboo steamer but if I'm going to keep making these, I'll need to get a new one, maybe with metal racks. One tray at a time (that's about 8) is the long way to steam.

One of the ladies my husband works with follows Halal eating restrictions, I feel honored that she trusts my vegan cooking and she had asked for a batch the next time I make them (which was this last time).

Was chatting with my neighbors and they thought it sounded great. "Grandma" lives with them and she makes a mean lumpia. I'm going to make a new batch today, again, shaped like Gyoza for them, figuring they will actually crisp them up instead of eating them more slurpy soup style like I fix.

Another lady my husband works with is "plant based" and wants to try them, so she'll get the other part. I'll be sending both care packages with fresh bean sprouts and thai basil in a separate baggy, as well as some of the extra corn in the broth.

Yesterday I pre-cooked and cut the kernels off a new batch of corn, I have enough broth left from last time. With my portion of the corn, I'm going to make my version of black bean salad/salsa, which was originally based on this version but I add cotija cheese and some other things, like mango if it is in season, jalapeno to taste, and more cilantro.
https://bushbeans.com/en_US/recipe/b...ack-bean-salad

Yummm...the bush bean and corn salad sounds good too!

~ C