Packed full of ginger and herbs these Chicken and Corn Dumplings have the most delicious flavour! I use premade dumpling wrappers and hoisin sauce, which gives a lovely sweet and salty taste. Fry or steam them and serve with your favourite dipping sauces for the best meal.

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My Chicken and Corn Dumplings are not the quickest recipe on the blog but I promise that the effort of making your own filling and wrapping the dumplings yourself really pays off. After tasting these my husband said he doesn’t want the premade ones from the supermarket anymore! You can buy the dumpling wrappers from some supermarkets and most Asian specialty supermarkets.

Ingredients:

Dumpling wrappers – I like to use round but square is good too
Chicken mince
Corn Kernels – I use defrosted frozen peas
Peas – I use defrosted frozen peas
Thumb sized piece Ginger
Coriander, stems included
kaffir lime leaves, stem removed, thinly sliced
Fish sauce – or you can use salt
Hoisin sauce
Cornflour
Egg
Oil for frying

How to make Chicken and Corn Dumplings:

Measure out your corn & peas into a bowl, set aside to thaw out. In a bowl, mix together all the filling ingredients mix and add peas and corn.

Take your dumpling wrappers and place about a tablespoon of mixture in the middle. Brush a little water around one edge and pinch the edges to seal.

To cook, heat a teaspoon of oil in a non stick pan, heat and add a batch of dumplings. Add 1 cup of water and pop a lid on your pan. Once the water has evaporated, take the lid off and cook until the dumplings are crispy and golden on the bottom.

Serve with your favourite dipping sauces

If you are looking for more dumpling inspired recipes check out my posts for Vegan Dumplings and Easy Dumpling Soup.

Common questions about Chicken and Corn Dumplings:

What can I use instead of chicken? Pork makes a great replacement for chicken in this recipe.

What wine would you serve with this dish? Something with a little sweetness to match with that sweet pop of corn, I suggest a Pinot Gris.

Chicken and Corn Dumplings

Ingredients

1 packet of dumpling wrappers
500 grams chicken mince
½ cup McCain Super Juicy Corn Kernels
½ cup McCain Baby Peas
Thumb sized piece Ginger peeled and finely grated on a microplane, or similar
4 stems Coriander thinly sliced, stems included
2 kaffir lime leaves stem removed, thinly sliced
2 good dashes fish sauce or salt
3 tablespoons hoisin sauce
1 teaspoon cornflour
1 egg
Oil for frying

Instructions

Measure out your corn & peas into a bowl, set aside to thaw out.
In a bowl, mix together all the filling ingredients mix and add peas and corn
Take your dumpling wrappers and place about a tablespoon of mixture in the middle.
Brush a little water around one edge and pinch the edges to seal.
To cook, heat a teaspoon of oil in a non stick pan, heat and add a batch of dumplings. Add 1 cup of water and pop a lid on your pan. Once the water has evaporated, take the lid off and cook until the dumplings are crispy and golden on the bottom.
Serve with your favourite dipping sauces