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- Accompanied with Spicy Ginger Sauce
- Angela Creighton
Serves/Makes:Serves 8 to 10
- 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
- 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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