Corn, Scallion and Cotija Dumplings in a Coconut Corn Broth
For the corn stock:
husk of 5 corns
1/2 teaspoon peppercorns
1/2 teaspoon coriander seeds
small red onion, halved
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
1 package wonton wrappers (I made about 40 dumplings)
To make the corn stock:
Place everything in a large pot and cover with water. Cover with lid, set over medium heat. Simmer for 1-2 hours. Strain.
To make the corn:
Cook the corn using your preferred method. I just stuck them in a 400 degree oven and let them roast for about 15 minutes.
To make the coconut and corn broth:
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.
To make the corn scallion dumplings:
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.
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.
Thursday, August 8, 2013 - 10:17am