Thai Dumplings with Dipping Sauce

Categories: Vegtime3
Yield: 1 servings

2 tb Vegetable oil
2 Cloves garlic; minced
1 tb Grated; peeled fresh
-gingerroot
1 tb Chili paste
3 Green onions (white and pale
-green parts); sliced
1 lg Zucchini; diced (4 cups)
1 Red bell pepper; diced (1
-cup)
1 tb Fresh lime juice
1/2 c Chopped fresh cilantro
1 lb Square wonton skins

-------------------------------DIPPING SAUCE-------------------------------
1/4 c Tamari
2 tb Rice vinegar
1 tb Asian sesame oil
1/2 ts Chili paste
1 ts Minced green onions

MAKES 32 DAIRY-FREE

These refreshing dumplings sport a vegetable filling flavored with lime
juice and fresh ginger. Serve with the tangy dipping sauce and a tossed
salad for a light meal.

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.

PER 4 DUMPLINGS: 208 CAL.; 8G PROT.; 4G TOTAL FAT (1G SAT. FAT); 360 CARB.;
4MG CHOL.; 648MG SOD; 1G FIBER.

Recipe by: Vegetarian Times Magazine, September 1998, page 44

-----

----------