Thai Dumplings With Dipping Sauce

Combine the dipping sauce (tamari, rice vinegar, sesame oil, chili paste, and green onions) in a bowl and mix well. Set aside.

Heat the vegetable oil for the dumplings in a skillet over high heat. Add the garlic, ginger, and chile paste. Cook, stirring constantly, for 1 minute.

Add the green onions and cook, stirring constantly, for 1 minute.

Add the zucchini and bell pepper. Cook, stirring frequently, for 3-4 minutes or until the veggies are soft.

Add the lime juice and cilantro. Mix well then remove the skillet from the heat and set aside to cool. When slightly cooled, transfer the veggie mixture to a food processor or blender and process until coarse.

Line a couple of plates or a baking sheet with plastic wrap.

Place a won ton wrapper on a work surface (keep the others covered with a damp towel). Place 1 tablespoon of the zucchini filling in the center of the wrapper. Brush the edges of the wrapper with water, then pinch the edges together to form a pouch (or use a different wrapping technique, as desired). Place the dumpling on the plastic wrap lined surface and repeat with the remaining dumplings.

Fill a wok or bamboo steamer 1/3 full with water. Bring to a boil. Grease the steamer insert and place the dumplings (in batches) on the steamer rack, allowing space between them (they should not be touching). Cook over boiling water for 15 minutes or until tender. Remove the dumplings and repeat with the remaining dumplings. Keep the cooked dumplings warm by covering them with foil.

Serve the dumplings warm with the dipping sauce.