Chinese Dumplings with Ginger-Scallion Dipping Sauce

         Yield: 4 Servings
Categories: Appetizers, Pasta, Low-Fat, Spa, Fish

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) SPA FOOD, by Lori Longbotham and Diane Quagliani, Jan/Feb 1998 AMERICAN HEALTH, Readers' Digest Publication, see also Notes: These dumplings are so full of flavor you'd never guess they're lowfat. The lean secret? They're filled with fish, not pork, then simmered instead of fried. >from Kitpath with a little help from mcbuster 2.0d Recipe by: Rancho La Paerta, Baja California, Mexico