Side Pannel
Chinese Dumplings with Ginger-Scallion Dipping Sauce
Chinese Dumplings with Ginger-Scallion Dipping Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Appetizers
Ingredients List
- 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
Directions
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)
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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