Corn and Zucchini Dumplings with Jalapeno Vinegar

         Yield: 2 Servings
Categories: Asian, Appetizers, Vegetarian

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