Chinese Dumplings With: Ginger-Scallion Dipping Sauce

Recipe Ingredients

1		Garlic clove - peeled
4 oz	113g	Sea bass fillets - or other
		Firm white fish - skin removed
3		Shrimp - peeled and deveined (large)
1		Scallion - chopped
2		Egg whites (large)
1 1/2 teaspoons	7.5ml	Low-sodium soy sauce
2 teaspoons	10ml	Minced fresh cilantro
1/8 teaspoon	0.6ml	Chinese 5-spice powder
1		Salt - or to taste
1		Cayenne pepper - or to taste
20		Won-ton wrappers
		Ginger-scallion sauce - see recipe

Recipe Instructions

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 http://www.americanhealth.com

Notes: These dumplings are so full of flavor you'd never guess they're low-fat. The lean secret? They're filled with fish, not pork, then simmered instead of fried.

Source:
Rancho La Paerta, Baja California, Mexico

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