PREPARATION:

Veggie Dumplings:

1. Preheat oven to 450 degrees F.
2. Heat olive oil in a sauté pan over high heat and cook zucchini and mushrooms for 5 minutes. Add garlic and cook for 30 seconds longer and remove from heat. In a medium bowl, combine zucchini mushroom mixture and mozzarella. Add thyme and season with salt and pepper.
3. Line a baking sheet with parchment paper and lightly dust with cornstarch. Working in batches, lay out 8 wonton wrappers onto a clean flat surface. Place 1 tablespoon of the filling in the upper center towards one corner of each wonton wrapper. Wet the edges of the wrapper with your fingertips. Gently fold the dumpling to create a triangle, pressing edges together to seal. Repeat with remaining wontons and filling.
4. Transfer wontons to the baking sheet. Brush tops of wontons with oil and bake for 7 to 10 minutes until lightly browned and crispy. Transfer to a serving plate and serve warm with Basic Red Sauce on the side for dipping

Basic Red Sauce:

1. Heat the olive oil in a small heavy pot over medium heat. Add the onions, garlic, salt, oregano, basil and pepper and cook stirring, until soft, about 3 minutes. Add the crushed tomatoes, tomato sauce, water and sugar to the pot and stir well. Bring sauce to a simmer over medium-high heat. Lower to medium-low and simmer, uncovered, 25 minutes, stirring occasionally.