Prep 0 mins
Cook 0 mins
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated and peeled
- 1 tablespoon chili paste
- 3 green onions, sliced
- 1 large zucchini, diced (4 cups)
- 1 red bell pepper, diced (1 cup)
- 1 tablespoon fresh lime juice
- 1⁄2 cup cilantro, chopped
- 1 lb wonton wrapper
- 1⁄4 cup tamari
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1⁄2 teaspoon chili paste
- 1 teaspoon green onion, minced
- In large skillet, heat oil over high heat. Add garlic, ginger and chili paste. Stir-fry 1 minute. Add green onions and cook 1 minute. Add zucchini and bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4 minutes.
- Add lime juice and cilantro.
- Remove from heat and allow the mixture to cool.
- Transfer mixture to food processor and coarsely chop.
- Dipping sauce: In small bowl, mix all sauce ingredients and set aside. Line baking sheet with plastic wrap.
- Working on a clean, flat surface, place 1 tablespoon of filling in center of won ton wrapper.
- Brush corners with a little water, then gather sides of wrapper and pinch tops to resemble a pouch.
- Set dumpling on baking sheet. Repeat until filling is used up.
- Fill wok or base of tiered bamboo steamer about 1/3 full of water.
- Cover and bring to a boil over high heat. Lightly oil steamer and place dumplings inside so edges are not touching.
- Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes.
- Transfer dumplings to a platter and serve right away with dipping sauce.
I love this recipe. I've been making it for years, ever since I found it in Vegetarian Times (where it was originally printed). It takes a while to fold the dumplings, but the results are more than worth the effort.
I haven't tried your dumplings but I was looking for a nice dipping sauce and it was really good just the one I was looking for. Thanks!