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)