Recipe - Chinese Dumplings With Ginger-Scallion Dipping Sauce

1 Garlic clove; peeled
4 ounce Sea bass fillets; or other
firm white fish, skin
removed
3 lg Shrimp; peeled and deveined
1 Scallion; chopped
2 lg Egg whites
1 One half teaspoon Lowsodium soy sauce
2 teaspoon Minced fresh cilantro
1/8 teaspoon Chinese 5spice powder
1 pn Salt; or to taste
1 pn Cayenne pepper; or to taste
20 2 inch sq wonton wrappers
GingerScallion 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 5spice
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 One half 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
GingerScallion Dipping Sauce over the dumplings. Pass remaining sauce at
the table.

Nutritional information (with GingerScallion 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 07,
1998