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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
  • 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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