Pan-Fried Corn and Mushroom Dumplings

Preparation info
  • Makes About


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About


    • 3 large ears sweet corn (3 cups of kernels)
    • 3 tablespoons butter
    • ½ pound


    1. Preheat the oven to 375°F. Shuck the corn and cut the kernels from the ears. Melt 1 tablespoon of the butter and brush it on a large baking sheet. Spread the corn on the baking sheet in a layer no thicker than ½ inch. Bake until the edges turn golden brown, 35 t