Chinese Dumplings with Ginger-Scallion Dipping Sauce

Title:
Chinese Dumplings with Ginger-Scallion Dipping Sauce

Yield:
4 Servings

Categories:
Spa,
Pasta
noodl,
Low-Fat,
Shellfish,
Appetizers




Ingredients:





     1    Garlic clove; peeled


     4 oz Sea bass fillets; or other


          -firm white fish, skin


          -removed


     3 lg Shrimp; peeled and deveined


     1    Scallion; chopped


     2 lg Egg whites


 1 1/2 ts Low-sodium soy sauce


     2 ts Minced fresh cilantro


   1/8 ts Chinese 5-spice powder


     1 pn Salt; or to taste


     1 pn 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 1 1/2 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 
on Mar 07,


 1998