Corn Dumplings in Coconut Corn Broth | SheerLuxe

Ingredients

• ¼ cup of raw cashews
• 2½ cups of fresh corn kernels or frozen sweet corn
• 3 tbsp of plant-based butter
• 1 clove of garlic, peeled
• ½ cup of freeze-dried corn
• ¼ cup of thinly sliced green onions
• 1 tbsp of minced fresh lemongrass
• 1 tsp of minced or thinly sliced red chile
• 2 tsp of sea salt
• Freshly ground black pepper
• 1 to 1½ packages (12 ounces each) of round eggless dumpling skins, about 3½ inch diameter
• 1 tbsp of cornstarch
• Spray oil for steaming, or cabbage leaves or bamboo leaves
• 1½ to 2 cups of Coconut Corn Broth
• Chile oil, for garnish
• Several small Thai basil leaves or more sliced green onions, for garnish