Chinese Dumplings With: Ginger-Scallion Dipping Sauce

Course : Dips
Serves: 4
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1 clove garlic -- peeled
4 ounces sea bass fillets -- or other firm white fish -- skin removed
3 large shrimp -- peeled and deveined
1 medium 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 dash salt -- or to taste
1 dash cayenne pepper -- or to taste
20 sheets won-ton wrappers 2 inch sq
1 recipe ginger-scallion sauce -- see recipe

Preparation / 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) 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

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