Chinese dumplings with ginger-scallion dipping sauce

Yield: 4 Servings

Measure Ingredient
1 Garlic clove; peeled
4 ounces Sea bass fillets; or other firm white fish, skin removed
3 larges Shrimp; peeled and deveined
1 Scallion; chopped
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 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

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