Thai Dumplings With Dipping Sauce

Steps

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 dump.

Ingredients

vegetable oil, garlic, ginger, chili paste, green onions, zucchini, red bell pepper, fresh lime juice, cilantro, wonton wrapper, tamari, rice vinegar, sesame oil, green onion