1 tablespoon minced ginger
1 large Granny Smith apple, peeled, cored and chopped
1 cup water
1 teaspoon rice wine vinegar
1 tablespoon sugar
1/2 cup soy sauce
Dash Tabasco sauce
6 ounces smoked rainbow trout, skinned and boned
1 cup (4 ounces) Wisconsin Fresh Chive Cream Cheese
36 wonton wrappers
2 tablespoons canola oil
1/2 cup water
In a non-reactive saucepan, combine apple, ginger, 1 cup water, vinegar and sugar. Cook over medium heat until apple is mainly dissolved. Strain mixture through a fine sieve into a small bowl. Stir in soy sauce and Tabasco sauce. If sauce is too thick, stir in a little water.
In a small bowl, crumble smoked trout. Stir in Cream Cheese; combine well. Stuff each wrapper with 2/3 teaspoon trout mixture; seal each wrapper to form a dumpling.
In a flat bottomed pan, heat canola oil over high heat. Add the dumplings in a single layer; cook for about 1 minute. Add 1/2 cup water, then cover pan firmly. Steam dumplings for about 1 minutes. Remove dumplings; serve with sauce on the side.