This corn dumplings in coconut corn broth recipe by Chefs Chad and Derek Sarno of Wicked Kitchen is so delicious and fun to make! Fresh corn shows up in the creamy filling and some in the corn broth, which you make by simmering the corncobs in coconut milk with lemongrass and other aromatics. This is a great starter or light meal!
The arrival of the Wicked Healthy Cookbook!
It’s almost here. The Wicked Healthy Cookbook hits shelves in the US on May 8 and 31 May in the UK! 129 recipes #freefromanimals and full of flavor. Created by my friends Chefs Chad and Derek Sarno of Wicked Healthy, this cookbook is a culmination of their three years of recipe testing and is absolutely stunning! Heartfelt congrats to these amazing chefs!
I absolutely love Wicked Healthy’s approach: these chefs know food, and share it in a way that’s totally approachable, exciting, new and different. They are not about eating a perfect diet, but embracing a healthy balance and having fun in the kitchen. What’s not to love?
For those of us who love to discover new ingredients, try out new techniques and love the entire process of cooking and sharing, this cookbook hits it all: from learning to make your own sourdough pizza dough and fresh pasta to raw desserts and dishes that move vegetables to the center of your plate, The Wicked Healthy Cookbook delivers a solid collection with doable techniques. For those who may be a little hesitant to try more advanced techniques? This cookbook will draw you in, empower you and get you excited about making wicked healthy food!
Corn Dumplings in Coconut Broth: a great summer dish!
When I took a look through the cookbook, my eye went straight to Chad and Derek’s Corn Dumplings in Coconut Corn Broth recipe. It’s summery and fresh comfort food decked out with fresh chilis and herbs.
I love the repetitive process of arranging the wonton skins, and smelling the aroma of the fresh corn, lemongrass and scallion filling was heavenly. My fold wasn’t as tight as the chef’s, but it’s something to work on!
After the dumplings were filled, they went into my bamboo steamer to soften up and relax:
That broth? It’s made from scratch and super flavorful with corncobs (who knew?), coconut milk, ginger and herbs. Perfection. I loved this recipe and can’t wait to try more!
Congrats to Zach, the winner of this giveaway … thank you to everyone who entered!Print
Corn Dumplings in Coconut Corn Broth
- Total Time: 1 hour 45 minutes
- Yield: 6-8 servings
- Diet: Vegan
This corn dumplings in coconut corn broth recipe is amazing! From Chef Chad Sarno: Dumplings are hands-down my favorite finger food. They’re also perfect as a first course in a small bath of flavorful broth. Save these dumplings for the height of summer when sweet corn is super fresh. Some fresh corn shows up in the creamy filling and some in the corn broth, which you make by simmering the corncobs in coconut milk with lemongrass and other aromatics. When you nestle the dumplings in a small bowl of broth with a few drops of chile oil and some Thai basil leaves, they make a sensual little starter.
for the broth
- 6 large ears corn, preferably organic and in season, shucked
- 3 quarts water
- 1 can (14 ounces) coconut milk or coconut cream
- 1 jalapeño chile, halved lengthwise (remove the seeds for less heat)
- ¼ cup thinly sliced fresh ginger
- ¼ cup garlic cloves (8 to 12 cloves), crushed with the flat of your knife
- 10 fresh mint sprigs, stems and all
- 1 bay leaf
- 1 star anise, optional
- 1 teaspoon sea salt
- ½ teaspoon ground white pepper
- 1 lime, juiced
for the dumplings
- ¼ cup raw cashews
- 2½ cups fresh corn kernels or frozen sweet corn
- 3 tablespoons plant-based butter
- 1 clove garlic, peeled
- ½ cup freeze-dried corn (see Pro Tip, below)
- ¼ cup thinly sliced green onions
- 1 tablespoon minced fresh lemongrass
- 1 teaspoon minced or thinly sliced red chile
- 2 teaspoons sea salt
- Freshly ground black pepper
- 1 to 1½ packages (12 ounces each) round eggless dumpling skins, about 3½ inch diameter
- 1 tablespoon cornstarch
- Spray oil for steaming, or cabbage leaves or bamboo leaves
- 1½ to 2 cups Coconut Corn Broth (see recipe below)
- Chile oil, for garnish
- Several small Thai basil leaves or more sliced green onions, for garnish
for the broth
- Snap or cut the ears of corn in half.
- Bring the water to a boil in a large stockpot over high heat. Add the corn and everything else except the lime juice. Cut the heat to medium, then bring the liquid to a slow simmer. Let it simmer for 10 to 15 minutes.
- Remove the corncobs and cut the kernels from the cobs (see Pro Tips). Return the naked cobs to the broth along with the lime juice. Continue simmering gently over medium heat for another 30 minutes. The liquid will reduce in volume by about one-fourth, which is fine. Shut off the heat and let everything cool down a bit in the pot. Strain the warm broth through a fine-mesh strainer into quart containers, then use immediately or refrigerate for a week or two before using.
for the dumplings
- To make the filling, soak the cashews in water to cover at room temperature for 2 to 3 hours. Drain and rinse. You’ll add these later to the filling.
- Bring a medium pot of water to a boil. Set up a bowl of ice water. Drop the fresh or frozen corn in the boiling water and blanch for 30 seconds. Use a spider strainer to transfer the corn to the ice water. Let cool for a minute or two, then transfer 2 cups of the corn to a blender (set aside the remaining ½ cup kernels).
- Add the butter to the blender and blend until smooth, 1 to 2 minutes. Add the drained cashews and garlic and blend until smooth. The puree should be nice and thick. Scrape it into a mixing bowl.
- Grind the freeze-dried corn in a clean spice mill or coffee grinder to a somewhat-coarse texture, similar to cornmeal. Add to the cashew cream in the mixing bowl along with the reserved corn kernels, green onions, lemongrass, chile, salt, and pepper. Mix thoroughly.
- To assemble the dumplings, set the bowl of filling, a small cup of water, your dumpling skins, and a baking sheet on a work surface. Scatter some cornstarch over the baking sheet (to help keep the dumplings from sticking to the pan).
- For each dumpling, mound about a tablespoon of filling in the center. Dip your finger in the water and moisten the entire edge of the dumpling skin. For a shumai-style fold, bring all the sides up to the top and twist gently to make a small round purse. Pinch just under the top opening of the purse to gently close it. You should have enough filling to make 30 to 40 dumplings.
- These dumplings are best steamed: Spray a steamer basket with oil or line with cabbage leaves or bamboo leaves to prevent sticking. Put the dumplings in the steamer in batches, place over simmering water, cover, and steam until the dumplings are tender, about 3 minutes.
- Gather 6 to 8 small serving bowls and place 4 or 5 dumplings in the center of each. Pour about ¼ cup broth around the dumplings in each bowl so a little broth comes up the sides of the dumplings. Anoint each bowl with a few drops of chile oil and a couple of basil leaves (or sliced green onions).
When the corn on the cob is tender, after 10 to 15 minutes of simmering, you could just take the cobs out of the broth and gnaw the corn off the cobs. But you want the naked cobs to go back in the broth for more flavor. So…if it’s all in the family and you don’t mind re-using the gnawed-down cobs, give them a quick rinse, then add them back to the broth. Or simply cut the tender kernels from the cobs as directed and serve the corn as loose kernels. You’ll get about 5 cups corn kernels. You can keep them in the fridge for a few days or cool completely and freeze them for several weeks.
Look for freeze-dried corn in the grain aisle of your market. We’re partial to the taste and texture of Karen’s Naturals freeze-dried corn. If you can’t find it, the recipe works fine without the freeze-dried corn—it’s just a little lighter on corn flavor.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dinner
- Method: Boiled, Blended, Formed, Steamed
- Cuisine: Asian
Keywords: corn dumplings, corn broth, vegan corn recipe
Excerpted from the book The Wicked Healthy Cookbook by Chad Sarno, Derek Sarno, and David Joachim. Copyright © 2018 by Chad Sarno and Derek Sarno. Reprinted with permission of Grand Central Life & Style. All rights reserved. Cookbook photos shot by Eva-Kosmas-Flores.
Does lacto fermentation count as a cooking technique? If so, it’s definitely my favorite because nothing beats home-made sauerkraut, kimchi, or other cultured veggies!
Well, I have never made pasta from scratch, and that is absolutely a skill I’d like to acquire. Perhaps with this cookbook, who knows!
Hi, I just love the cookbook cover and I’m so excited to check it out! I’d love to learn how to better season my dishes – for some reason the flavors do not kick in as I’d like them to… and flavor is everything to me! Thanks and happy book sales ?
Lovely post. Thank you!
My favorite cooking technique is to Air Fry.
I really enjoy your blog! I would love to have the confidence to free form in the kitchen as opposed to always following recipes. ?
Thank you for giving us this opportunity!
I’ve always wanted to make fresh pasta! Can’t wait for this book to come out!
Oil-free sautéing is my favorite cooking method. I do it just about every day. Next I’d say my favorite is fermenting. I spent the last few months making kimchi, sauerkraut, and fermented cheeses.
Suzanne C. says
A cooking technique I’d like to be more familiar with? Braising vegetables!
Those dumplings are utterly stunning. From your breath-taking photos the the nuanced flavors, I’m positively enchanted!
These foods are gorgeous, and I love the exuberance and vitality in the trailer. Thanks for offering a copy!
There’s a lot of techniques I’d like to learn, including how to develop and maintain a sourdough starter.
My favorite cooking technique is making a roux. It was the first technique I learned at age 7, and it’s taken me so far, even if now I use a vegan version! It’s fast and can lead to so many different results (bechamel and veloute are only the beginning), and it allows for so much creativity and experimentation.
How can I pick one favorite? 🙂 lacto- fermentation is a favorite around here, helps the garden bounty last longer and adds amazing flavor to dishes, but who can argue with a simple stir-fry? Stir-fried leftover vegetables with rice is a staple breakfast around here. Thanks for the recipe, definitely going to try this when corn is in season!
I’d love to learn how to make my own bread that rivals the bakery!
Jen Frazier says
Me to! I grew up baking bread but have not done it for about 10 years. I just started baking bread again this week 🙂
I have never mastered doing anything with wrappers. My dumplings, empanadas, anything come out looking real wonky.
Deborah Herman says
I think I will enjoy this technique of steaming the dumplings just as much as I enjoy making the steamed sausages that I learned from you several years ago. I always look forward to learning new ways of cooking.
So excited about this book! I want to dive deeper into culturing and aging cheeses that are not cashew-based (allergy in family) and also maybe get a bit more fancier with the grill.
I’ve been in a cooked greens zone lately and braising is my current favorite-less oil, softened with a bit of steam! thx for your blog, btw!
A cooking technique I would like to learn is homemade dumplings and doughs in general. I follow recipes but the pictures they have vs what I have are comical. The pictures here are beautiful. I’m excited for the book release!!
Jen Frazier says
I would love to learn how to make a good authentic pho!
I would love to get an air fryer and try that! 🙂
I love aquafaba! I love your website! It’s always so classy.
When in doubt, roasting! (And grilling in warmer months)
A Magical Life says
I have to admit I kind of hate that cover. LOL I have a pretty visceral reaction to it even though I know it’s vegan cooking, just because I hate the thought of butchering and blood. This recipe looks wonderful though, and I’m guessing the cover will be a big hit with other people.
As for my favorite cooking technique, it’s not necessarily a technique but I love cooking with foraged foods. Our family makes regular use of wild asparagus, black raspberries, nettles, violets, dandelion flowers, black walnuts, purslane (which has the highest omega-3 content of any plant!), crab apples, wild plums and more. I have published books on foraging two of my favorite wild foods, elderberries and acorns. Once acorns are properly leached of their bitter tannins, they become some of the best tasting, most tasty and versatile foods in the world. Acorn flour and meal makes a wonderfully flavorful gluten free flour for baking, thickens like corn meal for recipes like polenta and tamales, and makes the best vegan meatballs and veggie patties I’ve ever cooked. There’s also something so satisfying about making a meal with ingredients that you and your family have gathered yourselves, full of flavors that most people don’t even get to experience anymore. 🙂
Looking forward to checking out the book!
Wow always wanted to learn to forage
In my efforts to transition into a plant-based only diet, I have found eliminating dairy to be the most challenging. I am hoping that your beautiful book will put me on the path to successfully achieving this goal.
I would love to learn technique for creating nut cheese? How do you ferment in your own kitchen?
I have too many favorite cooking techniques, bit I would love to learn how to make non-dairy cheeses and yogurt. Thank you so much for this giveaway and best of luck to everyone!
My favorite is roasting… squash, root vegetables
Joan Callaway says
I love making sauces and dressings without oil, e.g., cashew-based. I’d love to master sourdough. I recently started, but forgot that I had placed my leaven in the oven and then started preheating it! Funny and tragic.
What a great cookbook! It is hard to choose my favorite cooking technique — perhaps sauté, as I do a lot of that and it is fast and flavorful. I know I have a lot to learn, this book would be a step in the right direction. Thanks!
I’d like to be able to make simple, tasty pickled vegetables from my CSA. I get some pretty unusual things and would love to be able to preserve them.
I love making fresh pasta, especially with veggies embedded. They loved it so much that my kids would grab the dough from the counter after I’d processed it and inhale it — so I always ended up having to make a second batch for dinner.
Linda L. says
Hard to pick a favorite technique although I readily admit to roasting most veggies. Would love to learn how to ferment and do more gluten free baking. Bring on te book! Thanks. 🙂
I adore those neat little stacks that are both beautiful and interesting, but how the heck do you make them? I haven’t got a clue. I’ve tried….failing miserably, my attempts look more like piles of hay! Help!!! You guys are terrific. I so enjoy your blog!
I’d love to be learn how to make my own fresh vegan pasta – especially some of those delicious stuffed pastas.
Joann Lakes says
I’ve really wanted to start making my own pasta. I really don’t what’s holding me back. I wanted to make my own vegan cheese so I just started doing it. That led to making aged cultured cheese which meant making rejuvelac. Threat moved to vegan yogurt. That lead to kombucha, then jun, followed by water kerfir and now starting nondairy milk kefir, so what’s up with the pasta phobia?
I would live to learn how to make my own, fresh pasta. I’m not really a fan of store bought pasta, which is probably why I do not eat much of it. Fresh is always best!
Sandee Childs says
I’m most interested in learning more fermenting/pickling techniques.
My favorite cooking technique is roosting. There are very few foods that don’t benefit from the intensifying of the flavor that roasting gives.
Zach H says
I’d love to get more comfortable with fermentation. I’m making kombucha right now (will test it today to see if it’s still drinkable!), but overall it can be a challenge to know whether something is fermenting properly and safely.
Leanne Woodward says
My daughter and I agree that our favorite technique is the EATING…because that’s the best part.
After months of making “quick and dirty”meals, this post got me excited to really COOK again! My favorite technique is a long, slow braise. Thanks so much for sharing the recipe and for the giveaway.
Mary Syrenne says
I’d love to learn to make perfect vegan blue cheese. This cookbook looks incredible. I can’t wait to get my hands on it.
Edward Enners says
I love making fresh, laminated pasta! I would like to learn how to make vegan wonton wrappers because I haven’t been able to find them in stores.
Patricia Peck says
I’m intrigued by molecular gastronomy and would love to learn the various techniques used to achieve the remarkable results.
Caitlin Bates says
I’ve been following Wicked Healthy for a while now and am very excited about this book! I can’t wait to try all their pressed mushroom techniques!
Pan frying in cast-iron!
I want to make my own sourdough! I attempted it this winter, several times, with no luck. I’m hoping to try again soon!
Aimee B. says
I’d love to learn to make a simple pasta from scratch. That’s something I’ve yet to try my hand at. 🙂
I like to saute. Would like to learn a good dumpling dough recipe seeing that there is nothing organic out there.
My passion is cooking meals that are
healthy for my body. I would love to learn more one bowl vegan meals!
I’ve never made dumplings so I’m definitely going to make this recipe. The cookbook sounds intriguing. Can’t wait to get it!
I’d love to learn some better marinading techniques – especially for making tasty/ier tofu!
I’d also love to win this book!
Barbar C says
I love making my own pasta. You inspired me to by a ravioli maker which I love.
Amy Smith says
I’ve never made dumplings and would like to try. I’m also interested in air frying.
Carrie Smith says
I’d really like to make my own pasta! This recipe sounds delicious.
Thanks for all your lovely recipes and for introducing me to these guys! I am happy to see classical techniques marry vegetarian cooking in all your posts. I’m a CIA-grad and my favorite cooking technique is making savory and sweet souffles. They never cease to impress!
I would love to win this book because i need some good cooking techniques to utilize as i am currently struggling in the kitchen a lot.
Would definitely have to be fermenting – like sauerkraut, kimchi and coconut kefir. Have tried numerous times, but always end up a slushy mess.
I would love to get my husband to understand fresh mushrooms don’t taste like the canned ones! Alas,roasted anything is delicious and easy, my fab. ?
A technique I would like to improve upon is making an awesome pie crust….My dear mom made the most delicious pie crusts without any effort…but…I don’t seem to follow in her footsteps….HELP! Thank you for the chance to win your new book! Cheers..Valerie 🙂
My favorite cooking technique:
– Steaming vegan sausages wrapped in parchment paper and foil for 1 hour, then baking it for 30 mins at 350 F to get that sausage meaty look and texture.
– steaming whole wheat buns. I love how soft it is
Lydia Claire says
I love using my airfryer to prepare many frozen foods. The food doesn’t get overcooked and dried out which it usually did in the oven.
I just can’t wait to get back to cooking from scratch. =)
The book looks awesome. My favorite technique is using cashews to make ricotta or cheese sauce. Yum ?
What gorgeous food ! This looks like a very special book. I enjoy making my own wonton wrappers using a pasta machine to get them thin.
I really want to improve my skills in handpies. My family is large and busy and the ability to make some killer handpies would make meals on the run healthier and faster! Thanks, and what a gorgeous book!
Barbe Parke says
I would definitely like to learn to make more interesting soups and stews . With a busy schedule it is my go to for a busy week when left overs is a bonus!
The book looks incredible! I would love to learn how to make fermented foods like sauerkraut
kevin bertram says
Jonette Talbott says
I would like to learn how to use an air fryer. I also want to try making my own pasta.
Angie R. says
I love cooking on a baking STEEL (not stone). Not only does it produce the best pizza, it arts that crispy bottom to all things – cookies, pies, roasted potatoes/veggies, etc. It’s a game changer in baking.
Making tamales is my favorite kitchen task of the moment
This recipe sounds amazing! The book looks beautiful, will look for it! I’d like to get better at folding dumplings, so this is a good recipe to try it out!
Tracy Ewing says
I love making tomato based sauces, right now. I’m looking forward to seeing this book in my hands,
I am very excited to try this soup!
One thing I would like to learn is how to make my own seitan at home.
Genevieve M says
I really need to learn vegan food culturing. Fermented nut cheeses and yogurts are so hard to find here and if you do find them they cost an arm and a leg.
Karen D says
I’d like to learn how to make beet kvass
Lisa Hochstetler says
roasting is my favorite cooking style-it brings out the flavor of vegetables so well-thinking roasted asparagus to put in my risotto tonight
Erin Heil says
I love making vegan cheese! This cookbook looks amazing ?
Lyle Anderson says
I have tried several soup recipes, but none seem to have the rich, hearty flavors that chefs in restaurants make. What”s their secret?
Cindy Rogers says
My favorite method of cooking is roasting, followed by braising. The recipe you chose to share from the cookbook looks amazing. Thanks!
My favorite is roasting!!
I love roasting, it makes everything taste incredible.
Cooking on a grill is my favorite
Beth Ann Salter says
my new favorite technique has to be air frying! Love my Cuisinart Toaster Oven w/ air fryer option…. Gardein crabless bites with horseradish mayo is my husband ‘s fave snack… I can’t wait for the Wicked cookbook but am wondering if you will be publishing one soon?
Susie Russell says
I love using my pressure cooker, making good food quickly is always a bonus. I’m starting to feel like I’ve neglected steaming, I want to get one of the bamboo steamers and start experimenting with that. Love your website BTW, great recipes and photography. 🙂
Lynda Self says
I would love to learn how to make dumplings. 🙂
Rick Jacobson says
I’d like to lean more about the process of steaming as well as fermenting (I guess not really cooking).
Pauline Brook says
I’d like to learn more about cooking with a slow cooker and steaming. Thanks!
I need to learn how to make dumpling wrappers and work on my hard vegan cheese game!
Would polenta or grits work in place of the freeze dried corn for the dumplings in this recipe? Or would that result in a weird uncooked grainy-ness in the mix?
I enjoyed your post and love following the sarno brothers’ kitchen creations. It will be s beautiful book to learn from. My favorite coking technique is blending.
I want to learn how to make my own cultured and aged vegan cheese.
I want to learn how to make my own fermented food like sauerkraut and kombucha or even some kimchi.
That video had me drooling. I would love to learn how to culture cheese the vegan way.
I want to work more with Aquafaba. I’ve used it in batters but never tried to get those fluffy peaks! I wanna try and make a vegan 7 minute frosting, which is very fluffy like marshmallows.
Lydia W. says
Woohoo! Cannot wait for this book to be out! Since following Wicked Healthy on Instagram a couple of years ago, I’ve been dying to try their Maitake searing technique. & now that hotforfood has given it a try – I’m doubly sold! Thanks for the great giveaway x
This looks incredible!
Zack Bazarnick says
My favorite, yet somewhat boring favorite technique is blanching vegetables…! For instance, put broccoli florets in heavily salted boiling water for 90 seconds, then shock in ice water…spin dry in a salad spinner then add to a pan of olive oil with garlic (that’s been sautéed for 90 seconds), finish with salt, pepper a little butter