You won't find these pork and corn dumplings in any supermarket. They're simple to make, super cute, and filled with corn, pork, and a handful of other ingredients. Served with a chilli dipping sauce, this is a fun and playful dumpling recipe that you'll absolutely love!

I don't know about you but I absolutely love corn. I could eat it fresh or out of a tin for days and not get bored. So, I decided to create a delicious dumpling recipe with corn. These are my pork and corn dumplings with a really fun and playful multi-coloured wrapper.
Despite it looking like a tricky recipe, trust me when I say these are simple to make and only require a bit of fiddling, but no difficult pleating is needed, just a bit of pinching and crimping.
If you're a fan of pork dumplings, you might want to try out my honey harissa sausage dumplings or my Vietnamese-inspired cabbage roll dumplings.
Or if you're looking for a different meat filling like chicken, check out my crispy skirt dumplings filled with chicken, hoisin sauce, and chives.
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Why You'll Love This Recipe
- Fun wrappers: I love dumplings with multi-coloured wrappers. And despite what you may think, the dough is actually very simple to make. All you have to do is make two separate doughs, one white, and one green, then add them together, slice them up, and go on making your wrappers.
- CORN: Everyone loves corn!!! Well, maybe not everyone, but most people. So, if you're a corn can, then this recipe is for you!
- Comforting: To me, there's nothing more comforting and warming than a dumpling recipe. Served with a gorgeous homemade chilli oil sauce, these pork and corn dumplings are so perfect for when you want a fun activity to do and eat on a cold winter's day.
Ingredients
For The Dough
Plain flour: Any kind of all purpose flour will do for this recipe.
Green food die: You can either use a natural food die e.g. spinach juice, or just a regular store-bought green food die from your local supermarket.
For The Filling:
Pork mince: I love using a high % fat meat when making dumplings. If you buy a low fat alternative, your dumplings will still taste delicious, but will be a lot less juicy. The higher the fat, the juicier the dumpling.
Ginger: Fresh ginger is perfect for this recipe as it adds a lovely spice to the dish. However if you don't have fresh ginger, you can use ground ginger if you like.
Garlic: Fresh garlic is always my go-to, but garlic granules or pre-chopped garlic in a jar also works.
Spring onion: Finely chopped spring onion adds a lovely flavour to the filling. I use the green and white parts of the scallion, just make sure to chop them up really finely. If you don't have spring onions, you can use a regular red or white onion and chop it up really finely.
Corn: I've used tinned corn for this recipe as they're already cooked, super sweet, and soft.
Soy sauce: I always use light soy sauce in my recipes. It's got a lower sodium content and lighter in colour. It adds a wonderful salty flavour to the filling. I wouldn't recommend using dark soy sauce.
Sesame oil: Great for an earthy and nutty flavour. If you don't have sesame oil, you could use another nut oil as a substitute.
Fish sauce: This is optional, if you're not a fan of fish. But, hear me out, because you can't taste this really. It just adds a wonderful umami flavour that rounds the dumpling really well.
Rice wine vinegar: When you've got your salty, you've got to have a tang. I always use rice wine vinegar, but if you only have balsamic vinegar or white wine vinegar, add a touch in for a bit of acidity.
Sugar: To balance out the flavours, I add in a bit of sugar. You could use agave, honey, or maple syrup if you'd rather not use granulated sugar.
See the recipe card for full information on ingredients.
Ingredient Substitutions
For The Dough
Plain flour: If you're gluten free and looking for an alternative, you could get your favourite gluten free flour and continue on with the recipe.
Green food die: As I mentioned above, I'm using a store-bought green food die, but feel free to use spinach juice as an alternative. I'd recommend subbing out the water for the spinach juice.
For The Filling:
Pork mince: If you're not a fan of pork, ground prawns would be a great alternative. You could also use a high fat beef or chicken mince. If you're looking for a vegan alternative, you could either use a plant-based minced meat, or blend firm tofu with the rest of the ingredients.
Soy sauce: Make sure to use gluten free soy sauce if you're intolerant to gluten. You could also use coconut aminos, or oyster sauce.
Sesame oil: If you don't have sesame oil, you could use another nut oil as a substitute.
Rice wine vinegar: I always use rice wine vinegar, but if you only have balsamic vinegar or white wine vinegar, add a touch in for a bit of acidity.
Sugar: You could use agave, honey, or maple syrup if you'd rather not use granulated sugar.
Just for your information...I have not tested the recipe with the substitute ingredients. They're just suggestions that I believe would work really well! 🙂
Recipe Variations
Vegan alternative: If you follow a plant-based diet, simply sub out the pork mince for a plant-based minced meat alternative. Or you could blend up firm tofu with the rest of the filling ingredients and use that as your filling. Obviously omit the fish sauce and either replace it with some vegan fish sauce, or just leave it out completely. If you're looking for vegan dumpling recipes, check out my steamed rice paper dumplings, vegan fried momo, plant-based Japanese oyaki.
No coloured wrapper alternative: The addition of the green into the wrapper does add on a bit of time in the prepping stage of this recipe. So, if you'd like to make the dumplings but are a bit more short on time. Just make one dough. You'll want it to be a total of 500g flour and 250g water for 24-28 dumplings (serves around 4 people).
Just for your information...I have not tested these recipe variations. They're just suggestions that I believe would work really well! 🙂
Top Tips!
- The flour to water ratio for your dough should be perfect (from my recipe testing). Don't be tempted to add more water. You want quite a dry dough at the start, and once you need it, it will soften up and become bouncy.
- When pan-steaming your dumplings, make sure to keep it on low heat. If your pan is bubbling away on high heat, your dumplings will expand, which will then cause them to sag once they've been taken out of the pan.
- If you'd like to double check that the dumplings are suitably seasoned for your palate, once you've made the filling, grab a teaspoon of it and fry it in a pan until cooked. Then, taste it. If it's full of flavour and perfectly seasoned for you, then go ahead and wrap your dumplings. If it's lacking sweetness, saltiness, or spice, then go ahead and add it in!
What To Do With Leftovers
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: When you want to reheat them, just place them in the microwave with your container lid slightly ajar, for 3 minutes.
- Freezing: I would recommend freezing your dumplings before cooking them. But, if you want to freeze them after you've cooked them, that's fine but they might lose a bit of texture.
FAQS
Yes, absolutely, you can use spinach juice.
I would recommend freezing them before you cook them. Then, when you're ready to eat them, place them straight into your steamer from the freezer and steam for 12 minutes.
Yes, you can steam them (using your steamer, or you can low boil them where you place them in the bottom of a frying pan with 1 inch of water (so that the dumplings are covered halfway), and then shallow boil them until cooked.
Pork and Corn Dumplings
Ingredients
For The White Dough
- 300g plain flour
- 150g water
For The Green Dough
- 200g plain flour
- 100g water
- 2 teaspoon green food colouring
For The Filling
- 500g pork mince 15% fat
- 13g fresh ginger, minced
- 3 garlic cloves, minced
- 3 spring onions, finely chopped
- 100g tinned corn kernels
- 3 tablespoon light soy sauce
- 2 tablespoon sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar
For The Chilli Dipping Sauce
- 2 tablespoon light soy sauce
- 1 tbsp sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar
- 1 tablespoon chilli oil
- 1 tablespoon sesame seeds
- 2 tablespoon water
Instructions
Make your dough
- To make your white dough, add 300g flour to a large bowl and gently pour in 150ml water. Use chopsticks to stir the flour while you pour in the water. A shaggy dough should form, and at that point, begin kneading for 1 minute. Once a rough dough ball has formed, place it plastic wrap and set aside.
- In the same large bowl, add in 200g of flour, 100ml water, and your green food colouring. Once again, stir using chopsticks until a shaggy dough forms, then begin to knead for a minute or so until a rough dough ball forms. Wrap it in clingfilm and set aside.
Make your filling
- In another large bowl, combine all of your filling ingredients. Stir with a wooden spoon or chopsticks until everything is well combined. Set it aside. (see notes for a top tip!!).
Roll out your wrappers
- Get your white and green doughs and knead them both individually for another 30 seconds. The gluten should have loosened so you’ll get a nice bouncy dough. Roll your white dough into a long sausage (around 12 inches). Next, roll out your green dough into a rectangular shape, the same length as the white dough sausage. Make the height of the green rectangle about 2 inches (so that it will fit around the white sausage).
- Place your white sausage dough into the centre of the rectangle, lengthways and wrap up the green dough around the white sausage. Pinch at the tips to seal.
- Next up, slice your sausage into 24 pieces.
- Roll out each wrapper into a thin circle. Sprinkle some flour between each wrapper to prevent them sticking to each other.
Assemble
- Place a spoonful of the filling into the centre of your wrapper. Then, bring up all sides of your wrapper and pinch where the white and green parts of the dough change. You can either pinch with your fingers, or use chopsticks and place them either side of the dumpling and push them in towards each other. You should be left with a pak choi looking dumpling, with green little leaves as the head, and a white body. Repeat this step for all the dumplings.
Cook
- Place your dumplings into a metal or bamboo steamer. Steam for 8-10 minutes on low-medium heat. Depending on the size of your steamer, you may have to cook them in two batches.
Make your sauce then serve up and enjoy!
- In a small bowl, combine all your sauce ingredients. Give it a taste and season to suit your preferences.
- Once your dumplings are cooked, serve them up with your dipping sauce and enjoy!
Notes
- The flour to water ratio for your dough should be perfect (from my recipe testing). Don't be tempted to add more water. You want quite a dry dough at the start, and once you need it, it will soften up and become bouncy.
- When pan-steaming your dumplings, make sure to keep it on low heat. If your pan is bubbling away on high heat, your dumplings will expand, which will then cause them to sag once they've been taken out of the pan.
- If you'd like to double check that the dumplings are suitably seasoned for your palate, once you've made the filling, grab a teaspoon of it and fry it in a pan until cooked. Then, taste it. If it's full of flavour and perfectly seasoned for you, then go ahead and wrap your dumplings. If it's lacking sweetness, saltiness, or spice, then go ahead and add it in!
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: When you want to reheat them, just place them in the microwave with your container lid slightly ajar, for 3 minutes.
- Freezing: I would recommend freezing your dumplings before cooking them. But, if you want to freeze them after you've cooked them, that's fine but they might lose a bit of texture.
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