Chinese Dumplings With Ginger-Scallion Dipping Sauce
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]ks۶\ m En/IIn6DB,IP@I,; "YB_O#tzqpYo:p|=ȭk !ky86mX6t^l|2΍ZC+$Pv%2mG8Y$Єd9eɞ*BYτ8%$|QZd=sGHe0]* N8d0>9+mA4cݙB16.d:TfZ3'7wP0YN^vB8Y ,6܆.ᣠߟ# !ot:M;ф$,40R> GːHE@j ʝM!$4"p}uv׽`H )*ޓ&3G8}^aAX@:4NMG34%?7;A#Gw)7*n7gz5_$xNGDsGasqxfu?y/.,[#rNO;²~c^ ۓG&W8N5?x1 ^|㉷E&lM'lv}szzq]^ygQzʏv~%/K) q߾;ga ؊hiF.}dۿ8A/=oД9ÛNd U럖`v(P Ok< ڍWf4_w .Ypr ü럽=;dz:)^IzRRã'nn]-H6A @r5\xӧOsrڶ>:S+SP-;pg% iJC޸l Qv>ccy; 's (jdWLr}#(,'kOXHgh~^$SҖ"1*^A ȹڠ qy_JyY(ESH,6M``:\T, A51+2 }f6=unv@vCZ]yK2lQ !r.\,!z|xxƉvGp5Gt7#!S:尔3ņ7P]"2ɎPtyZԔ>P1 t `OrP$#. v[*8ߵ( ^]ˉ ^:%; O; g#=ȐH>)F,fOuu Y\`ʊ\G:P>ʓ[,( XNŅGr.,p m!lQH(iisT|ZQ\z|цP,] I1²b -o1HXJz3EE4ECQ^W-Rw_'[D-^2E c/yl=bBJތmEp?v-udEP%鴀(N,NY9grO)G} h5)MdF.eڥ H~ۄ.7I|^ZQjYuє+%R2,!E?+ Jl.T[i)J#{ U/h^pQe~y`p|~43z.Nv}])3Tߠ"` ?|28R;aCDe6gJ3go{0!SkR0;fJ/GZ[_M$YP->5q\D ֊NnuȝS+MS<-vYJ-i77 㿒oCRypq'VowZcg] Z6)ArX|Ϥ:a3"\:F0˥}UJk[kd")Oa)*veE3e͂d PBŔH XK|z{Y孌;\)6k]%Y#LX;5XR>5b]}+AE 9mX%[a"K3îQ˰k./ V#zZD\HP.{.ra^kEr\VnD$ &|>U)YA?szkP!a˥\<> $/WnYʅ>e1'~' a4}B[AY+ɷfV3HFOWKTT ZwngL)@n圅aj@3U $Gۂ,VQ\2ai "Ev\9]Ke9+HV`_/~c_# `˳ Ldu<;Dy<:ӏx a& M>4G@LM(M#5ZamIlc-:RLB3@HtP6nZHp2"fȃrD>G4?<^@%g:Ӂ4^BhqyF<QbH?dU]"yi x-C=F0 Z椁dG<}#QG [<E:VM9D!$ ւ<` HS>Nɧ{dðY p60(:mȄF>u3xM7z`GPQF_6 0Hut5t^4P1Ń:_E8@hڃ4]CkQ6L!!:oڢLh <2p *DBJ^xLY3 #2 Ga)!|Ҙ9A8?0xEc=ii4)?an"2Բ44PSx ii@KXEirD1 ce!YBt d0q3(: `|O`˩/Z-%X_Z1*ʹ/0*|0Ձͼ|"Afu:ӸQm:bMq_@:Ji/6':P] MYD'=fX>ߣ:0MxWmL]k.dHDLӨ xx.dgL-]FC-cÖ^:ݎi `a.MOLtL,Muvc_iBK\Me\KR>x`I B]mHa ,cΙu |k AA|hޚ VP: 0h>al Z;Yq&' -- Ђ}+u/ܿsh>:aSQyJ@z6im[vZ6ϩl')dn1$ݱiuGVa a͞< q=;ܴC*KoܒK}z㒟ڍ: ԖSi,}Yڔ[ڏ"N$zͶN/i@|Z gzc 6OJnтxg&QoZ Chinese Dumplings With Ginger-Scallion Dipping Sauce
  Chinese    Dumplings    Low Fat    Sauces    Appetizers  
Last updated 10/4/2011 8:14:27 PM. Recipe ID 43885. Report a problem with this recipe.
]ks۶\ m En/IIn6DB,IP@I,; "YB_O#tzqpYo:p|=ȭk !ky86mX6t^l|2΍ZC+$Pv%2mG8Y$Єd9eɞ*BYτ8%$|QZd=sGHe0]* N8d0>9+mA4cݙB16.d:TfZ3'7wP0YN^vB8Y ,6܆.ᣠߟ# !ot:M;ф$,40R> GːHE@j ʝM!$4"p}uv׽`H )*ޓ&3G8}^aAX@:4NMG34%?7;A#Gw)7*n7gz5_$xNGDsGasqxfu?y/.,[#rNO;²~c^ ۓG&W8N5?x1 ^|㉷E&lM'lv}szzq]^ygQzʏv~%/K) q߾;ga ؊hiF.}dۿ8A/=oД9ÛNd U럖`v(P Ok< ڍWf4_w .Ypr ü럽=;dz:)^IzRRã'nn]-H6A @r5\xӧOsrڶ>:S+SP-;pg% iJC޸l Qv>ccy; 's (jdWLr}#(,'kOXHgh~^$SҖ"1*^A ȹڠ qy_JyY(ESH,6M``:\T, A51+2 }f6=unv@vCZ]yK2lQ !r.\,!z|xxƉvGp5Gt7#!S:尔3ņ7P]"2ɎPtyZԔ>P1 t `OrP$#. v[*8ߵ( ^]ˉ ^:%; O; g#=ȐH>)F,fOuu Y\`ʊ\G:P>ʓ[,( XNŅGr.,p m!lQH(iisT|ZQ\z|цP,] I1²b -o1HXJz3EE4ECQ^W-Rw_'[D-^2E c/yl=bBJތmEp?v-udEP%鴀(N,NY9grO)G} h5)MdF.eڥ H~ۄ.7I|^ZQjYuє+%R2,!E?+ Jl.T[i)J#{ U/h^pQe~y`p|~43z.Nv}])3Tߠ"` ?|28R;aCDe6gJ3go{0!SkR0;fJ/GZ[_M$YP->5q\D ֊NnuȝS+MS<-vYJ-i77 㿒oCRypq'VowZcg] Z6)ArX|Ϥ:a3"\:F0˥}UJk[kd")Oa)*veE3e͂d PBŔH XK|z{Y孌;\)6k]%Y#LX;5XR>5b]}+AE 9mX%[a"K3îQ˰k./ V#zZD\HP.{.ra^kEr\VnD$ &|>U)YA?szkP!a˥\<> $/WnYʅ>e1'~' a4}B[AY+ɷfV3HFOWKTT ZwngL)@n圅aj@3U $Gۂ,VQ\2ai "Ev\9]Ke9+HV`_/~c_# `˳ Ldu<;Dy<:ӏx a& M>4G@LM(M#5ZamIlc-:RLB3@HtP6nZHp2"fȃrD>G4?<^@%g:Ӂ4^BhqyF<QbH?dU]"yi x-C=F0 Z椁dG<}#QG [<E:VM9D!$ ւ<` HS>Nɧ{dðY p60(:mȄF>u3xM7z`GPQF_6 0Hut5t^4P1Ń:_E8@hڃ4]CkQ6L!!:oڢLh <2p *DBJ^xLY3 #2 Ga)!|Ҙ9A8?0xEc=ii4)?an"2Բ44PSx ii@KXEirD1 ce!YBt d0q3(: `|O`˩/Z-%X_Z1*ʹ/0*|0Ձͼ|"Afu:ӸQm:bMq_@:Ji/6':P] MYD'=fX>ߣ:0MxWmL]k.dHDLӨ xx.dgL-]FC-cÖ^:ݎi `a.MOLtL,Muvc_iBK\Me\KR>x`I B]mHa ,cΙu |k AA|hޚ VP: 0h>al Z;Yq&' -- Ђ}+u/ܿsh>:aSQyJ@z6im[vZ6ϩl')dn1$ݱiuGVa a͞< q=;ܴC*KoܒK}z㒟ڍ: ԖSi,}Yڔ[ڏ"N$zͶN/i@|Z gzc 6OJnтxg&QoZ


 
      Title: Chinese dumplings with ginger-scallion dipping sauce
 Categories: Spa, Pasta noodl, Lowfat, Fish shellf, Appetizer
      Yield: 4 Servings
 
      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)
  




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Recipe ID 43885 (Apr 03, 2005)

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