Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    garlic clove -- peeled
   4      ounces        sea bass fillets -- or other
                        firm white fish -- skin removed
   3      large         shrimp -- peeled and deveined
   1                    scallion -- chopped
   2      large         egg whites
   1 1/2  teaspoons     low-sodium soy sauce
   2      teaspoons     minced fresh cilantro
     1/8  teaspoon      Chinese 5-spice powder
   1      pinch         salt -- or to taste
   1      pinch         cayenne pepper -- or to taste
  20      2 inch sq     won-ton wrappers
                        ginger-scallion sauce -- see recipe

Preparation:

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) Notes: These dumplings are so full of flavor you'd never guess they're low-fat. The lean secret? They're filled with fish, not pork, then simmered instead of fr