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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
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
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
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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