Corn, Scallion and Cotija Dumplings in a Coconut Corn Broth
By: Home Skillet Co...
Published: Thursday, August 8, 2013 - 10:17am

Ingredients




For the corn stock:
husk of 5 corns
1/2 teaspoon peppercorns
1/2 teaspoon coriander seeds
small red onion, halved
water
pinch salt
For the corn:
4 ears of corn, husked
For the coconut and corn broth:
5 garlic cloves, minced
2 teaspoons grated ginger
extra virgin olive oil
1 cup corn broth
1 cup coconut milk
zest and juice of 1 small lime
1/2 teaspoon fish sauce
1/2 teaspoon ground coriander
kosher salt, to taste
freshly ground black pepper, to taste
1/2 cup fresh basil, chiffonade
sprinkle more cotija for serving
For the corn scallion dumplings:
the cooked kernels from 4 ears of corn
1/2 teaspoon lime zest
1 tablespoon lime juice
2 chopped scallions
1/4 cup cotija cheese, crumbled
1 minced jalapeno
black pepper
1 package wonton wrappers (I made about 40 dumplings)

Preparation

1 To make the corn stock: 2 Place everything in a large pot and cover with water.  Cover with lid, set over medium heat.  Simmer for 1-2 hours.  Strain. 3 To make the corn: 4 Cook the corn using your preferred method.  I just stuck them in a 400 degree oven and let them roast for about 15 minutes. 5 To make the coconut and corn broth: 6 Heat some oil in a saute pan on low.  Add the garlic and ginger and saute for about a minute, until fragrant. Pour in 1 cup of the corn stock, coconut milk, lime juice and zest, fish sauce, and coriander.  Simmer for just a few minutes.  Adjust salt and pepper to taste.  Finish with a sprinkling of fresh basil and cotija cheese. 7 To make the corn scallion dumplings: 8 Place the cooked corn kernels, lime juice, lime zest, scallions, cotija, jalapeno and black pepper in a bowl. Toss together.  Take a wonton wrapper and place in the palm of your hand. Place ½ tablespoon of the corn scallion mixture in the middle. Dab water around two adjacent sides of the wrapper, then bring up the other two sides of the wrapper to form a triangle.  Bring a large pot of water to boil.  Add 4-5 dumplings and cook (about 1-3 minutes).  Remove the cooked dumplings and repeat. Serve with broth.

About

Dumplings stuffed with lime-scented cotija, corn, scallions, and jalapeno, and coated in a coconut milk and corn broth, infused with the flavors of ginger and garlic and lime.