Corn, Scallion and Cotija Dumplings in a Coconut Corn Broth Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Prepare the Corn Filling

   Start by preparing the corn filling. Carefully slice the kernels from 4 ears of corn. Finely chop the 2 scallions, then combine them with the corn kernels and 1/4 cup cotija cheese in a medium bowl. Season with kosher salt and pepper to taste, mixing everything until well combined.

   5 min
2. 02

   Form the Dumplings

   Lay out the 1 package wonton wrappers on a clean surface. Spoon about 1 teaspoon of the corn filling into the center of each. Lightly moisten the edges of the wrapper with water, then fold and press firmly to seal, shaping them however you like. Continue until all the filling and wrappers are used.

   20 min
3. 03

   Build the Broth Base

   For the broth base, mince the 5 garlic cloves and 2 teaspoons ginger. Finely dice the 1 small onion and 1 jalapeno. In a large pot or Dutch oven, warm some extra virgin olive oil over medium heat.

   Add the minced garlic, ginger, diced onion, and jalapeno, along with 1/2 teaspoon coriander seeds and 1/2 teaspoon peppercorns. Sauté for about 5 minutes, stirring occasionally, until the aromatics have softened and you can smell their fragrance.

   5 min
4. 04

   Simmer the Coconut Corn Broth

   Pour in the 1 cup coconut milk, 1 cup corn broth, and some water. Drop in the 5 corn husks — they'll add even more corn flavor to the broth. Stir in the 1/2 teaspoon ground coriander, 1/2 teaspoon fish sauce, 1 tablespoon lime juice, 1/2 teaspoon lime zest, and a pinch of salt. Bring the broth to a gentle simmer and let it cook for 10 minutes, allowing all the flavors to deepen and meld together.

   10 min
5. 05

   Cook the Dumplings

   Carefully add the prepared dumplings to the simmering broth, taking care not to overcrowd the pot. Cook them for 3 to 4 minutes, or until they float to the surface and the wrappers look tender and translucent. If you have a lot of dumplings, cook them in batches to keep the broth at a consistent temperature.

   5 min
6. 06

   Finish and Serve

   Roughly chop the 1/2 cup basil. Ladle the hot broth and dumplings into individual serving bowls, then stir in the fresh basil. Finish each serving with a sprinkle of cotija cheese and a final grind of pepper.

   1 min