For a visual, step-by-step guide to making dumplings from scratch, see our prawn and coriander steamed dumplings recipe.
Ingredients
Method
1.In a food processor combine the chopped chicken, 1/4 cup of the corn, spring onion, chopped ginger, chilli and 2 Tbsp of the soy sauce. Pulse the mixture until finely chopped and tacky.
2.Lay out a few dumpling wrappers and top each with 1 tsp of mixture.
3.Brush rim of each wrapper with water.
4.Pull four points of the dumpling wrapper together to create a windmill-type effect on the top.
5.Pinch wrapper together and seal down each seam by pressing edges together. Place on a lightly floured tray.
6.Repeat with the remaining wrappers and mixture. You can now cook them, or cover and chill for cooking later that day, or freeze them for up to 1 month.
7.Heat the stock in a large saucepan. Add the ginger slices, remaining soy sauce and remaining sweetcorn.
8.Add about 6-8 dumplings to the broth and simmer for 4-5 minutes or until tender and cooked through.
9.Serve in bowls with a sprinkling of chopped coriander.
