Ingredients

• ¼ teaspoon sugar
• 1 tablespoon minced fresh basil leaves
• For the filling -
• ¼ cup thawed frozen corn
• ¼ cup finely chopped seeded tomato
• ¼ cup finely chopped zucchini
• 2 tablespoon cream cheese (softened)
• 2 tablespoon minced fresh basil leaves
• 12 won-ton wrappers
• 1 tablespoon vegetable oil
• ½ c water

Directions

• Directions
• To make the jalapeno vinegar; In a small bowl combine well the vinegar, jalapeno, sugar, basil and salt to taste.
• To make the filling; In a bowl combine well the corn, tomato, zucchini, cream cheese, 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 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 minutes or until the undersides are golden brown and crisped.
• Add the water to the skillet and stem the dumplings, covered over moderately low heat for 5 minutes.
• Remove the lid and continue to cook the dumplings over moderately high heat until all of the liquid is evaporated and the underside are recrisped.
• Transfer the dumplings to a heated platter and pour the jalapeno vinegar over them.