Chinese Dumplings With Ginger-Scallion Dipping Sauce
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Wmo6n`a?,3iImoӮ,ݗ*Z-Tߑ״-,{x;>ku%&miတOOЇW7Ac!!ccBicI-΁U@;Flbܮ56שVXP9ja&1ZbZX`K3e"jn& &rQTa׆Xg(J̴ 3 bDNp9AILTADaeI@7,%Ĭ 7XJ\02`@ qv#g)$SdjUT_Ce&98Fv @B)VʈPUu:&)嬆63=,洅xQ-MG3mXլXa?gL~w IX~&q8ޟKa 7n91q&`d3UQA)}q6 S |{3U.vA>TPWMȍ;2Y&&yr}._5Peġ,QYM_̀5Ԧˮs\L:wmr)e􊖳iݵstrIJ٤2j{ço;ݗEcqLq[YO|X {'ͽݓ i`j &eUn7r :a| f9$pPkAM\l6Xt.:y֗zqz}YGpXDu:CеL C_ UERU\J.U W2EZ5)*Ӛ!܄KeguV)n%[8϶TJ6嚱f ,Yt$*¿]e/J v =zm ?,k.HnM|AjwXox\?;Q[ܫ yJ][RAP$>fݙ`k\f1kc~x }Ƅm;LXx`NL0{}.0 Ma{LyO$ԑ2W-SEAK2䒬={%M,2<\-*KpCU޼VȶM7Vpˁ3|l QDӼNѨEp=l Mϊ])c Chinese Dumplings With Ginger-Scallion Dipping Sauce
  Chinese    Dumplings    Low Fat    Sauces    Appetizers  
Last updated 10/4/2011 8:14:27 PM. Recipe ID 43885. Report a problem with this recipe.
Wmo6n`a?,3iImoӮ,ݗ*Z-Tߑ״-,{x;>ku%&miတOOЇW7Ac!!ccBicI-΁U@;Flbܮ56שVXP9ja&1ZbZX`K3e"jn& &rQTa׆Xg(J̴ 3 bDNp9AILTADaeI@7,%Ĭ 7XJ\02`@ qv#g)$SdjUT_Ce&98Fv @B)VʈPUu:&)嬆63=,洅xQ-MG3mXլXa?gL~w IX~&q8ޟKa 7n91q&`d3UQA)}q6 S |{3U.vA>TPWMȍ;2Y&&yr}._5Peġ,QYM_̀5Ԧˮs\L:wmr)e􊖳iݵstrIJ٤2j{ço;ݗEcqLq[YO|X {'ͽݓ i`j &eUn7r :a| f9$pPkAM\l6Xt.:y֗zqz}YGpXDu:CеL C_ UERU\J.U W2EZ5)*Ӛ!܄KeguV)n%[8϶TJ6嚱f ,Yt$*¿]e/J v =zm ?,k.HnM|AjwXox\?;Q[ܫ yJ][RAP$>fݙ`k\f1kc~x }Ƅm;LXx`NL0{}.0 Ma{LyO$ԑ2W-SEAK2䒬={%M,2<\-*KpCU޼VȶM7Vpˁ3|l QDӼNѨEp=l Mϊ])c


 
      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)

Wmo6n`a?,3iImoӮ,ݗ*Z-Tߑ״-,{x;>ku%&miတOOЇW7Ac!!ccBicI-΁U@;Flbܮ56שVXP9ja&1ZbZX`K3e"jn& &rQTa׆Xg(J̴ 3 bDNp9AILTADaeI@7,%Ĭ 7XJ\02`@ qv#g)$SdjUT_Ce&98Fv @B)VʈPUu:&)嬆63=,洅xQ-MG3mXլXa?gL~w IX~&q8ޟKa 7n91q&`d3UQA)}q6 S |{3U.vA>TPWMȍ;2Y&&yr}._5Peġ,QYM_̀5Ԧˮs\L:wmr)e􊖳iݵstrIJ٤2j{ço;ݗEcqLq[YO|X {'ͽݓ i`j &eUn7r :a| f9$pPkAM\l6Xt.:y֗zqz}YGpXDu:CеL C_ UERU\J.U W2EZ5)*Ӛ!܄KeguV)n%[8϶TJ6嚱f ,Yt$*¿]e/J v =zm ?,k.HnM|AjwXox\?;Q[ܫ yJ][RAP$>fݙ`k\f1kc~x }Ƅm;LXx`NL0{}.0 Ma{LyO$ԑ2W-SEAK2䒬={%M,2<\-*KpCU޼VȶM7Vpˁ3|l QDӼNѨEp=l Mϊ])c