Instructions

01
In a medium bowl, whisk together buttermilk and honey until fully combined.
02
Fold in the thawed, patted-dry frozen corn.
Herb says
Extra moisture from the corn can mess with dumpling texture, so give those kernels a quick towel-dry before mixing.
03
In a large bowl, combine flour, cornmeal, baking powder, kosher salt, and black pepper.
04
Add the wet ingredients to the dry ingredients and stir gently with a spatula just until you have a thick, slightly sticky batter. Do not overmix.
05
Bring 2 inches of water to a gentle simmer in a large pot fitted with a steamer basket or mesh insert. Line the basket with parchment and lightly brush with oil.
06
Using a small cookie scoop or heaping tablespoon, portion the dumpling batter into walnut-sized mounds and place on the parchment-lined steamer, leaving space between each.
07
Cover and steam for 13–15 minutes, until dumplings have puffed and a toothpick inserted in the center comes out clean.
Herb says
Steaming keeps the bites tender, not tough. Resist the urge to peek too early, steam likes to make a dramatic exit.
08
Transfer the steamed dumplings to a tray and let them cool slightly, about 5 minutes.
09
Split each dumpling in half horizontally with a serrated knife.
10
In a large nonstick skillet, melt the butter over medium heat. Add the minced garlic and cook, stirring, for 45 seconds until fragrant but not browned.
11
Arrange the split dumplings cut-side down in the skillet. Cook 2–3 minutes until the undersides are golden and crisp.
12
Flip the dumplings and sprinkle over the parsley and chives. Toss gently for 1 minute to coat with the garlic-herb butter.
Herb says
Finish with herbs off-heat to keep them bright and punchy, heat turns chives and parsley into sad little brown flecks.
13
Transfer to a platter. Serve warm, optionally with an extra drizzle of honey if you like sweet-savory contrast.

HERB

Kernel of Truth

Ingredients

Instructions