• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Corn and Zucchini Dumplings with Jalapeno Vinegar

  • Recipe Submitted by on

Category: Vegetarian, Asian, Appetizers

 Ingredients List

  • 2 tb White wine vinegar
  • 1 ts Minced drained bottled
  • Pickled jalapeno
  • 1/4 ts Sugar
  • 1 tb Minced fresh basil leaves
  • 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.

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