Try this Corn and Zucchini Dumplings with Jalapeno Vinegar recipe, or contribute your own.
Suggest a better descriptionMake the jalapeno vinegar: In a small bowl combine well the vinegar, the jalapeno, the sugar, the basil, and salt to taste. Make the filling: In a bowl combine well the corn, the tomato, the zucchini, the cream cheese, the 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 the 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 mintues, or until the undersides are golden brown and crisped. Add the water to the skillet and steam the dumplings, covered, over moderately low heat for 5 minutes. Remove the lid and continue to cook the dumplings over mderately high heat until all of the liquid is evaporated and the undersides are recrisped. Transfer the dumplings to a heated platter and pour the jalapeno vinegar over them. Posted to MC-Recipe Digest V1 #144 Date: Tue, 09 Jul 1996 10:37:41 From: PATRICIA KRAMER
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 232 | ||
Calories from Fat: 50 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 5mg | 2 % | |
Sodium 327.1mg | 11 % | |
Potassium 265.1mg | 7 % | |
Total Carbohydrate 37.8g | 11 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 35.8g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 232
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