We’re going to start swimming.. I used to swim everyday as a kid, till I was in college. Of course when I went away, I kind of lost that momentum and would only swim when on holiday. But now I have found a great hotel near our house where we’re going to go swimming every weekend. Yay.
Today after we got back from our swim I was in desperate need for a snack. Something that was light, tasty, easy and quick. I’m sure by now you guys know how obsessed I am with Asian food. I have always been a fan so everytime I travel to other asian countries I am sure to buy local ingredients.
The last time I was in Singapore I bought some canned water chestnuts and the things I’ve explored making with this little underdog of an ingredient are amazing. It yields such a beautiful crunch to every dish that you just want to keep going in for more. It’s great in stir fries, soups, as a stuffing for wantons and dumplings or gyozas and also in your fried rice. You will be surprised how versatile this ingredient can be. There is also this amazing Thai dessert called Tub Tim Grob which I’m obsessed with and I promise you I’ll be sure to add a recipe for this very soon.
So anyway since I had these canned water chestnuts lying around and I was desperate for an Asian fix for a an evening snack I decided to make some pan fried water chestnut and sweet corn dumplings. These are super super easy to make and can be ready before you can say “hungry” again.
Pan Fried Water Chestnut and Sweetcorn Dumplings
Serves 2 | Prep time : 10 min | Cooking time : 5 min
Gyoza wrappers – 10, frozen and thawed
Water chestnuts – a cup, chopped
Sweetcorn – a cup, boiled, coarsest chopped
Onion – 1, small, finely chopped
Soy sauce – 4 tbsps
Canola oil – for frying
Salt and Pepper to taste
Get some oil in a frying pan and put in the chopped onions. Once they turn golden brown add in the water chestnuts along with the Sweetcorn and let cook. These don’t need a lot of time to cook. Add some soy sauce and let it steam with the lid on. Keep stirring so as it to not allow it to stick.
Add the salt and pepper now. Be careful with the salt because remember the soy sauce already is very salty. You can choose to add a sprinkle of Chinese all spice but honestly I love the fresh flavours of the water chestnut and corn.
Turn the heat off now and let he mix cool down. Place the wrapper on a flat surface now.
There are many way to fold a dumpling but when it comes to pan fried dumplings I like it keep it a simple triangle so as to give the pan max surface area. So place the mixture in the middle of the wrapper now and run a wet finger along the edges of the wrapper. This allows the edges to stick and not open the dumpling up when you’re frying it.
Now pick one corner of the wrapper up and go to the diagonally opposite side and stick the two edges together.
You can either choose to leave it like this or do some cool design along the sides by pinching them together.
In a pan with a flat surface, get some oil heated up and place two or three of the dumplings. Don’t crowd the pan. You’ll see the bottom of the dumpling getting golden brown. Turn over to the other side and wait till you get an even colour.
You’re now ready to plate. Place these babies on a platter with some soy chilli dipping sauce and slay like the domestic goddess you are. 👸🏼