Chicken and sweetcorn dumplings with ginger and soy broth

Perfectly crunchy and poached these delicious chicken and sweetcorn dumplings with ginger and soy broth have an incredible flavour and are bound to be a new family favourite!

By Jo Wilcox
  • 35 mins cooking
  • Serves 6
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For a visual, step-by-step guide to making dumplings from scratch, see our prawn and coriander steamed dumplings recipe.


  • 350 gram chicken breast, chopped
  • 420 gram tin corn kernels, drained
  • 1 spring onion, finely chopped
  • 1 tablespoon finely chopped ginger, plus extra 2-3 slices ginger for broth
  • 1 teaspoon chopped fresh chilli or to taste
  • 1/4 cup soy sauce
  • at least 24 dumpling wrappers (also called dumpling pastry; from specialist food stores or Asian supermarkets)
  • 2 litre good-quality chicken stock
  • roughly chopped coriander, to serve


  • 1
    In a food processor combine the chopped chicken, 1/4 cup of the corn, spring onion, chopped ginger, chilli and 2 Tbsp of the soy sauce. Pulse the mixture until finely chopped and tacky.
  • 2
    Lay out a few dumpling wrappers and top each with 1 tsp of mixture.
  • 3
    Brush rim of each wrapper with water.
  • 4
    Pull four points of the dumpling wrapper together to create a windmill-type effect on the top.
  • 5
    Pinch wrapper together and seal down each seam by pressing edges together. Place on a lightly floured tray.
  • 6
    Repeat with the remaining wrappers and mixture. You can now cook them, or cover and chill for cooking later that day, or freeze them for up to 1 month.
  • 7
    Heat the stock in a large saucepan. Add the ginger slices, remaining soy sauce and remaining sweetcorn.
  • 8
    Add about 6-8 dumplings to the broth and simmer for 4-5 minutes or until tender and cooked through.
  • 9
    Serve in bowls with a sprinkling of chopped coriander.

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