<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>645036</id>
  <title>Andrea Nguyen's Corn Dumplings (from "Into the Vietnamese Kitchen"/post from Candy)</title>
  <published_at>Sun Aug 16 07:51:50 -0700 2009</published_at>
  <post_count>1</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4950378</id>
        <content>http://chowhound.chow.com/topics/635605#4891908

Candy recently posted this recipe from "Into the Vietnamese Kitchen" along with her variation to make them using an appelskiver pan. We finally had a chance to try it last night with fresh, native honey corn. Mmmmm!

We ended up frying them because I don't have an appelskiver pan. I wouldn't mind finding one in the future, but just the same, these are light and delicious! When I opened the can of coconut cream I had, it must have been old, so we used coconut milk to save a trip to the store. Another variation--we processed only half the corn, leaving the remaining kernels corn whole.

Candy (or anyone who's familiar with this recipe), what do the dumplings look like when you fry them? Ours were kind of little pillows--not too puffy. I wasn't sure if using the thicker coconut cream would give them more of a rounded, fritter-like appearance. In any case, they were so tasty and I thank you for sharing this recipe! Now, to find an appelskiver pan...

P.S. One good-sized ear of corn yields approximately 1 cup of kernels.</content>
        <published_at>Sun Aug 16 07:51:50 -0700 2009</published_at>
        <parent_id></parent_id>
        <user>
          <id>249664</id>
          <name>kattyeyes</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4950909</id>
      <content>This recipe makes about a dozen small fluffy cakes about two inches in diameter and 1/2 inch thick. Perhaps not enough for three people. I would double the recipe. It's good enough to make more! I thought it a bit sweet. The fresh corn was very sweet, itself. When paired with the sweet-hot dipping sauce they were quite good. 
We talked about adding jalapeno, scallions and chipotle pepper powder, among other things. I want to try it with some of these and then pair it with a non-hot sauce! Kat girl and I discussed the leavening effect that occurred as the batter rested because there is no typical leavening added. The batter was fairly thin and many dumplings had holes clear through, in the middle. Very light and tasty. A few of ours look funny. I was trying to make animal looking cakes...</content>
      <published_at>Sun Aug 16 12:48:18 -0700 2009</published_at>
      <parent_id>4950378</parent_id>
      <user>
        <id>137946</id>
        <name>Scargod</name>
      </user>
    </post>
  </posts>
</topic>
