INGREDIENTS

INSTRUCTIONS

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.  Posted to MC-Recipe Digest V1 #144  Date: Tue, 09 Jul 1996
10:37:41  From: PATRICIA KRAMER <PIK848@gnn.com>  Recipe By     :
Gourmet In Short Order

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1881
Calories From Fat: 369
Total Fat: 41.6g
Cholesterol: 55.4mg
Sodium: 2900.3mg
Potassium: 1326.6mg
Carbohydrates: 329.9g
Fiber: 14g
Sugar: 6.9g
Protein: 44.8g