Corn And Zucchini Dumplings With Jalapeno Vinegar

Directions

1. Make the jalapeno vinegar: In a small bowl combine well the vinegar, the jalapeno, the sugar, the basil, and salt to taste.
2. Make the filling: In a bowl combine well the corn, the tomato, the zucchini, the cream cheese, the basil and salt to taste.
3. Put 1 won-ton wrapper on a work surface, moisten the edges lightly with water, and mound two level tsp. of the filling in the center. Fold the wrapper over the filling to create 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.
4. In a non-stick skillet large sufficient to hold the dumplings in one layer heat the oil over high heat till it is warm but not smoking, arrange the dumplings in the skillet so which each stands upright on its folded edge, and cook them over moderately high heat, shaking the skillet occasionally, for 2 mintues, or possibly till the undersides are golden and crisped. Add in the water to the skillet and steam the dumplings, covered, over moderately low heat for 5 min. Remove the lid and continue to cook the dumplings over mderately high heat till 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.