Go Back
–+ servings
One Pan Sweet Corn Coconut Dumplings
Print Recipe
5 from 15 votes

One Pan Sweet Corn Coconut Dumplings

If you're looking for a weeknight dinner that delivers big flavor for minimal effort, try these One Pan Sweet Corn Coconut Dumplings. Featuring frozen dumplings in an aromatic coconut broth with pops of sweet corn, ginger, scallions, and chili oil. Ready in just 30 minutes and best served with a crisp cucumber salad.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: American, Chinese
Diet: Vegetarian
Servings: 4
Author: Jamie Vespa MS, RD

Equipment

  • Large sauté pan or high-sided skillet with fitted lid

Ingredients

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

Suggested Side

Instructions

  • Heat oil in a large sauté pan or high-sided skillet with a fitted lid over medium. Add the white and pale green parts of the chopped scallion, along with ginger and garlic. Sauté until aromatic, about 2 minutes.
    Add bok choy and corn and season with a good pinch of kosher salt. Sauté until the bok choy softens and the corn is nicely caramelized, about 5 to 6 minutes.
  • Add coconut milk, broth, vinegar, and fish sauce (or soy sauce); bring mixture to a simmer.
    Arrange frozen potstickers in pan (no need to thaw). Cover, and gently simmer for 7 to 8 minutes, turning the potstickers once midway through, until cooked through. Remove lid and drizzle chili crisp overtop.
    Turn off heat and garnish with the remaining vibrant green parts of chopped scallion, as well as fresh cilantro or basil. Spoon into bowls and serve.
    Best served with a crisp cucumber salad on the side!

Notes

  • To Store. Let the dish cool before transferring to an airtight storage container. Refrigerate for up to 3 days.
  • To Reheat.
    • Stovetop (preferred method): Reheat gently in a saucepan or sauté pan over medium heat until warm. Add an extra splash of broth, if needed, to help thin the broth.
    • Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring in between, until the dumplings are warmed through.