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–+ servings
One Pan Sweet Corn Coconut Dumplings

One Pan Sweet Corn Coconut Dumplings for Cozy Weeknight Dinners

A delightful vegetarian dish featuring sweet corn and coconut broth, perfect for cozy weeknight dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 dumplings
Course: Dinner
Cuisine: Asian, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dumplings
  • 1 package Frozen Potstickers Add directly to the pan without thawing
  • 2 cups Bok Choy Can substitute with spinach or kale
  • 1 cup Fresh Corn Kernels Frozen corn can also be used
For the Broth
  • 1 can Coconut Milk Use unsweetened for best flavor
  • 1 cup Vegetable Broth Low-sodium recommended
  • 1 tablespoon Seasoned Rice Vinegar Can substitute with apple cider vinegar
  • 1 tablespoon Fish Sauce or Soy Sauce or Tamari Soy sauce for vegan option
Aromatics & Seasonings
  • 1 tablespoon Neutral Oil Avocado or canola oil work well
  • 2 stalks Scallions Use both white and green parts
  • 1 tablespoon Fresh Ginger Grated for better flavor
  • 2 cloves Garlic Cloves Minced for enhancement
  • 1 teaspoon Kosher Salt Adjust to taste
Finishing Touches
  • to taste Chili Crisp/Crunch Add based on spice preference
  • 1/4 cup Fresh Cilantro or Basil Leaves Mint is also an option

Equipment

  • large sauté pan

Method
 

Step-by-Step Instructions
  1. In a large sauté pan, heat 1 tablespoon of neutral oil over medium heat. Add the white and pale green parts of the scallions, minced garlic, and grated fresh ginger. Sauté for about 2 minutes until fragrant.
  2. Add chopped bok choy and fresh corn kernels, seasoning with kosher salt. Sauté for 5-6 minutes until bok choy wilts and corn caramelizes.
  3. Pour in 1 can of coconut milk, 1 cup of vegetable broth, 1 tablespoon of seasoned rice vinegar, and 1 tablespoon of fish sauce. Bring to a gentle simmer.
  4. Add frozen potstickers directly into the broth and cover. Cook undisturbed for 7-8 minutes, turning gently halfway through.
  5. Remove lid, drizzle chili crisp to taste, and garnish with remaining scallions and fresh cilantro or basil. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 800mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 2000IUVitamin C: 20mgCalcium: 75mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, freeze separately on a baking sheet before transferring to a bag. Reheat gently with a splash of broth.

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