Corn and Zucchini Dumplings with Jalapeno Vinegar

Title:
Corn and Zucchini Dumplings with Jalapeno Vinegar

Yield:
2 Servings

Categories:
Appetizers,
Asian,
Vegetarian




Ingredients:





          JALAPENO VINEGAR


     2 tb White wine vinegar


     1 ts Minced drained bottled


          Pickled jalapeno


   1/4 ts Sugar


     1 tb Minced fresh basil leaves


          FILLING


   1/4 c  Thawed frozen corn


   1/4 c  Finely chopped seeded


          Tomato


   1/4 c  Finely chopped zucchini


     2 tb Cream cheese -- softened


     2 tb Minced fresh basil leaves


    12    Won-ton wrappers


     1 tb Vegetable oil


   1/2 c  Water






 Make the jalapeno vinegar: In a small bowl combine well the vinegar, the


 jalapeno, the sugar, the basil, and salt to taste.


 


 Make the filling: In a bowl combine well the corn, the tomato, the


 zucchini, the cream cheese, the basil and salt to taste.


 


 Put 1 won-ton wrapper on a work surface, moisten the edges lightly with


 water, and mound two level teaspoons of the filling in the center. Fold the


 wrapper over the filling to form a triangle, pressing out the air and


 pinching the edges firmly to seal them well, and cover the dumplings with
a


 dampened kitchen towel. Make dumplings with the remaining wrappers and


 filling in the same manner, covering them as they are made.


 


 In a non-stick skillet large enough to hold the dumplings in one layer heat


 the oil over high heat until it is hot but not smoking, arrange the


 dumplings in the skillet so that each stands upright on its folded edge,


 and cook them over moderately high heat, shaking the skillet occasionally,


 for 2 mintues, or until the undersides are golden brown and crisped. Add


 the water to the skillet and steam the dumplings, covered, over moderately


 low heat for 5 minutes. Remove the lid and continue to cook the dumplings


 over mderately high heat until all of the liquid is evaporated and the


 undersides are recrisped. Transfer the dumplings to a heated platter and


 pour the jalapeno vinegar over them.


 


 Posted to MC-Recipe Digest V1 #144


 


 Date: Tue, 09 Jul 1996 10:37:41


 


 From: PATRICIA KRAMER 


 


 Recipe By     : Gourmet In Short Order