Description:

Accompanied with Spicy Ginger Sauce

Source:

Angela Creighton

Serves/Makes:Serves 8 to 10

Ingredients

• 1 zucchini
• 1 red bell pepper
• 1 yellow squash
• 1 Japanese eggplant
• 1 red onion
• 1/4 cup (60 ml) olive oil
• salt and pepper to taste
• 1 tsp (5 ml). minced garlic
• 2 tbsp (30 ml). balsamic vinegar
• 1 pkg. wonton wrappers (3 x 3")
• water for sealing wrappers
• peanut oil for sauteeing
• 1-1/4 cups (300 ml) water
• 1/8 cup (30 ml) soy sauce
• SPICY GINGER SAUCE:
• 1/4 cup (60 ml) sherry wine
• 2 tbsp (30 ml). chopped red pickled ginger
• 1-1/2 cups (350 ml) mirn (Oriental cooking wine)
• 1 tbsp (15 ml). chili garlic sauce

Preparation

• Slice vegetables lengthwise.
• Brush with olive oil, salt and pepper.
• Grill until just tender.
• Finely dice.
• Combine vegetables with garlic and vinegar.
• Mix well.
• On a kitchen towel, lay out wonton wrappers.
• Place small amount of vegetable mixture in center of each.
• Brush outside edges of wrappers with water.
• Bring all points to center and press all seams together to close.
• Bring saute pan to medium heat.
• Add oil to coat pan.
• Saute potstickers until light brown on bottom.
• Add water and soy sauce to pan and cover.
• Steam until tender, about 2 to 3 minutes.
• Serve with Spicy Ginger Sauce.
• To prepare sauce, whisk all ingredients together.
• 1/2 Chill hour before serving.

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