Homemade Asian Dumplings

For months I stood convinced my local grocery was on an anti-Katie campaign. Honey Bunches of Oats with Peaches? Not carried. Ground lamb meat? Never heard of it. Peanut Butter Snickers? I don't think so.

So when I needed wonton wrappers, of course, I couldn't find them. Only by eventually wandering past the tofu refrigerator did I spot them. Illuminated by a shining, however fluorescent, heavenly refrigeration light, I snagged the last package. And remember my obsession with frozen, pre-cooked meatballs? They work spectacularly for this. Otherwise, 1/4 cup of cooked meat would be just fine.

Homemade Asian Dumplings  Serves: 2 as an appetizer, 1 as a main course
2 frozen, precooked meatballs
1 small carrot
1/4 red bell pepper
1 scallion
1 t. soy sauce
1/2 t. rice wine vinegar
1/8 t. garlic powder
1/8 t. ground ginger
6 wonton wrappers
1.) Roughly chop the bell pepper, scallion, carrot, and meatballs. Toss into a food processor with the soy sauce, rice wine vinegar, garlic, and ginger. Pulse until finely ground.
2.) Lay the wonton wrappers on a clean surface. Add a heaping teaspoon of filling to the center of each wrapper. Then, dipping your fingers into a bit of water, wet the wrappers' edges. Fold into a triangle and seal, pressing all the air out.
3.) Add the dumplings to a pot of boiling water. Remove with a slotted spoon once they float, about 1 minute. Serve with chopped scallion and soy sauce.