Chinese Dumplings With: Ginger-Scallion Dipping Sauce Recipe - Cooking Index
Chinese Dumplings With: Ginger-Scallion Dipping Sauce Recipe - Cooking Index
| 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 |
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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