Corn and “Crab” Dumplings

Combine the midnight grains and 1½ cups water in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until the grains are tender and water is absorbed, about 25 to 30 minutes. Remove from heat and set aside to steam for 5 minutes, covered.

Peel and mince or grate the ginger. Thinly slice the scallions. Cut the corn kernels from the cob. Drain the hearts of palm and roughly chop just ½ cup (about 2 pieces). Reserve the remaining hearts of palm for your own use.

Add the cream cheese, New England seasoning, and Sriracha to a large bowl and mix with a fork. Add the corn kernels, chopped hearts of palm, and just ¼ cup sliced scallions, and mix the dumpling filling to combine. Taste and season with salt.

Lay the dumpling wrappers out on a flat surface. Fill a small bowl with cold water. Use a tablespoon to scoop portions of dumpling filling into the center of each wrapper. Dip your finger in the water and wet the rim of the wrapper. Fold the wrappers over the filling and press down to seal, pinching the edge tightly.

Place a large nonstick skillet over medium heat with 2 tbsp vegetable oil. Once hot, add the dumplings and cook until browned and crispy, about 2 to 3 minutes. Flip dumplings and cook one minute more. Add ⅓ cup water, reduce heat to medium, and cover. Steam dumplings until tender and the water has evaporated, about 3 to 4 minutes. Transfer to a plate and cover to keep warm.

Wipe the skillet clean and return to medium-high heat with the sesame oil. Add the minced ginger and cook until fragrant, about 30 seconds. Add the cooked midnight grains, remaining sliced scallions, tamari, and a pinch of salt. Toss to combine. Divide the gingered midnight grains and corn and crab dumplings between large plates. Serve with sweet chile sauce for dipping. 好吃!