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One Pan Sweet Corn Coconut Dumplings Recipe

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4.2 from 48 reviews

A vibrant and hearty one-pan meal featuring sweet corn and coconut dumplings simmered with bok choy, aromatics, and a flavorful coconut milk broth. This dish combines the comforting texture of frozen potstickers with a fragrant, slightly spicy sauce, making it an easy yet gourmet weeknight dinner.

Ingredients

Vegetables & Aromatics

  • 1 to 2 Tbsp. neutral oil
  • 3 chopped scallions, white and pale green parts separated from vibrant green tops
  • 3 Tbsp. minced fresh ginger
  • 3 garlic cloves, thinly sliced
  • 6 to 8 oz. bok choy, trimmed and thinly sliced
  • 2 cups fresh corn kernels (from 2 ears of shucked corn) or frozen and thawed

Liquids & Seasonings

  • Kosher salt to taste
  • 1 (13.5-oz.) can unsweetened coconut milk
  • 3/4 cup vegetable broth
  • 1 Tbsp. seasoned rice vinegar
  • 1 tsp. fish sauce, soy sauce, or tamari

Dumplings & Garnishes

  • 12 oz. frozen potstickers (vegetable or chicken), no need to thaw
  • 2 tsp. chili crisp/crunch (or more if desired)
  • Fresh cilantro or basil leaves for garnish

Suggested Side

  • Cucumber Edamame Salad

Instructions

  1. Heat the oil and aromatics: In a large pan or skillet over medium heat, add 1 to 2 tablespoons of neutral oil. Once hot, add the white and pale green parts of the scallions, minced ginger, and sliced garlic. Sauté for about 2 minutes until fragrant and slightly softened.
  2. Add bok choy and corn: Stir in the thinly sliced bok choy and fresh or thawed corn kernels. Cook for another 3 to 4 minutes until the bok choy begins to wilt and the corn is warmed through.
  3. Season and add liquids: Season the mixture lightly with kosher salt. Pour in the can of unsweetened coconut milk and 3/4 cup of vegetable broth. Stir in 1 tablespoon of seasoned rice vinegar and 1 teaspoon of fish sauce, soy sauce, or tamari to add depth of flavor.
  4. Add frozen potstickers: Arrange 12 ounces of frozen potstickers in a single layer in the pan. Do not thaw them beforehand. Cover the pan and let the potstickers steam in the simmering broth for about 8 to 10 minutes until cooked through and tender, stirring occasionally to prevent sticking.
  5. Add scallion tops and chili crisp: Once the potstickers are fully cooked and the broth has thickened slightly, stir in the vibrant green scallion tops and 2 teaspoons of chili crisp or crunch for heat and texture. Adjust seasoning with additional salt if needed.
  6. Garnish and serve: Remove from heat and sprinkle fresh cilantro or basil leaves over the dish for bright herbal notes. Serve hot alongside a refreshing cucumber edamame salad or your preferred side for a complete meal.

Notes

  • You can substitute frozen corn if fresh is unavailable; just thaw before using.
  • Adjust the amount of chili crisp to your preferred spice level or omit for a milder dish.
  • For a vegetarian or vegan option, use vegetable broth and soy sauce or tamari instead of fish sauce.
  • Do not thaw the frozen potstickers; cooking them directly in the broth ensures they stay tender and soak up flavor.
  • If bok choy is unavailable, other leafy greens like spinach or napa cabbage can be substituted.

Find it online: https://justsosavory.com/one-pan-sweet-corn-coconut-dumplings-recipe/