August 17, 2020


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Corn & "Crab" Dumplings


  1. 2 scallions
  2. 1 ear of corn
  3. 14 oz hearts of palm
  4. 1 garlic clove
  5. 2 tbsp vegan cream cheese
  6. ½ tsp paprika
  7. 1/4 tsp salt
  8. a few grinds black pepper
  9. 14 dumpling wrappers
  10. sweet chile sauce for dipping
  11. 2 tbsp avocado oil
Prepare the produce

Thinly slice the scallions. Cut corn kernels off of the cob. Drain hearts of palm and roughly chop ½ cup. Reserve the remaining hearts of palm for your own use. Peel and mince the garlic.

Make the dumpling filling

Add the cream cheese, paprika, garlic, salt and pepper to a large bowl and use a fork to combine. Add ¼ cup sliced scallion, corn, and chopped hearts of palm. Mix the corn and crab dumpling filling. Taste, and add salt as necessary.

Fill the dumplings

Lay the dumpling wrappers on a flat surface. Fill a small bowl with cold water. Place 1 tbsp corn and crab dumpling filling in the center of each wrapper. Use a finger dipped in water to wet wrapper edges. Fold wrapper over filling and press down to seal, pinching tightly. Repeat for remaining wrappers.

Sear the dumplings

Heat 2 tbsp avocado oil in a large nonstick skillet over medium heat. Once hot, add corn and crab dumplings and cook until browned and crispy, 2 to 3 minutes per side. Add ⅓ cup water, reduce heat to medium, and cover. Steam dumplings until water evaporates, 3 to 4 minutes. 

Transfer to a plate and sprinkle with remaining scallions. Serve with sweet chile dipping sauce. enjoy

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