Title: Corn and zucchini dumplings with jalapeno vinegar
 Categories: Appetizers, Asian, Vegetarian
      Yield: 2 Servings
 
           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.