Thankfully these zucchini are still all over the place at the markets. Paired up with earthy shitake mushrooms and tart sherry vinegar they make an uncomplicated tasty dumpling.
Zucchini and Shitake Pot stickers
1 large summer squash chopped into small pieces
1/2 c. shitake mushrooms, stems removed and chopped
2 TB butter
1/8 c. sherry vinegar
1/4 c. soy sauce
1/8 c. chopped cilantro
20 wonton wrappers
2 TB oil
In a saute pan heat the butter over medium high heat. Add the zucchini and shitake mushrooms and cook for about 4-5 minutes or until tender. Add the sherry vinegar and soy sauce and cook another 2 minutes. Remove from heat and allow to cool to about room temperature. Mix in the cilantro.
Take the mixture and fill a little dollop in each wonton wrapper. Use a little bit of water to close up the wrapper in your preferred method (I like to make them into triangles in the first fold and then pull together the triangle edges to make little "bags").
Heat the oil over medium high heat in a large saute pan. Once very hot add a single layer of the dumplings. Cook until the bottoms are brown and crispy, about 4 minutes. Then pour in 1/2-3/4 c. of water and cover the pan to steam the dumplings, about 7-8 minutes. Remove the dumplings from the pan and serve.