|1||Garlic clove; peeled|
|4 ounces||Sea bass fillets; or other firm white fish, skin removed|
|3 larges||Shrimp; peeled and deveined|
|2 larges||Egg whites|
|1½ teaspoon||Low-sodium soy sauce|
|2 teaspoons||Minced fresh cilantro|
|⅛ teaspoon||Chinese 5-spice powder|
|1 pinch||Salt; or to taste|
|1 pinch||Cayenne pepper; or to taste|
|20||2 inch sq won-ton wrappers|
|Ginger-Scallion Sauce; see recipe|
1. Bring a large pot of water to a boil.
2. With the motor running, add garlic through the feed tube of a food processor and process until minced. Add sea bass, shrimp and scallion, and pulse for 10 seconds. Add egg whites, soy, cilantro, Chinese 5-spice powder, salt and cayenne, and pulse until well combined, about 10 seconds.
3. Lay 5 wonton wrappers on a dry work surface and place 1½ tsp. of fish mixture in the center of each wrapper. Rub a drop of water on the edges of two adjoining sides of each wrapper and fold in half to form a triangle, pressing firmly to seal.
4. Fill rest of wrappers.
5. Gently drop the dumplings into the boiling water in batches, and remove with a slotted spoon when they float to the surface. Drain on paper towels.
6. To serve, arrange 5 dumplings on each of 4 salad plates and spoon Ginger-Scallion Dipping Sauce over the dumplings. Pass remaining sauce at the table.
Nutritional information (with Ginger-Scallion Dipping Sauce) 178 calories per serving (8% from fat)
SPA FOOD, by Lori Longbotham and Diane Quagliani, Jan/Feb 1998 AMERICAN HEALTH, Readers' Digest Publication, see also www.americanhealth.com Notes: These dumplings are so full of flavor you'd never guess they're lowfat. The lean secret? They're filled with fish, not pork, then simmered instead of fried.
>from Kitpath with a little help from mcbuster 2.0d Recipe by: Rancho La Paerta, Baja California, Mexico Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998