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Chinese Dumplings With Ginger Scallion Dipping Sauce Recipe

by Global Cookbook

Ingredients

1 x garlic clove peeled 4 ounce sea bass fillets or possibly other hard white fish skin removed 3 lrg shrimp peeled and deveined 1 x scallion minced 2 lrg egg whites 1 1/2 tsp low-sodium soy sauce

2 tsp chopped fresh cilantro 1/8 tsp Chinese 5-spice pwdr 1 pch salt or possibly to taste 1 pch cayenne pepper or possibly to taste 20 x 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 in garlic through the feed tube of a food processor and process till chopped. Add in sea bass, shrimp and scallion, and pulse for 10 seconds. Add in egg whites, soy, cilantro, Chinese 5-spice pwdr, salt and cayenne, and pulse till well combined, about 10 seconds.
3. Lay 5 wonton wrappers on a dry work surface and place 1 1/2 teaspoon of fish mix in the center of each wrapper. Rub a drop of water on the edges of two adjoining sides of each wrapper and mix in half to create 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.
7. 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.

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