Quick and Easy

Chicken and sweetcorn dumplings with ginger and soy broth

Perfectly crunchy and poached these delicious chicken and sweetcorn dumplings with ginger and soy broth have an incredible flavour and are bound to be a new family favourite!
Chicken and sweetcorn dumplings with ginger and soy broth

For a visual, step-by-step guide to making dumplings from scratch, see our prawn and coriander steamed dumplings recipe.



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.

Related stories

Chinese chicken dumplings

Chinese chicken dumplings

Whip up a batch of these soft, tender homemade Asian chicken dumplings for your family and friends. Enjoy them as a tasty starter, dipped in soy sauce, or as a light lunch or dinner.