It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Chinese	Spa, Pasta noodl, Lowfat, Fish shellf, Appetizer	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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 www.americanhealth.com
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
Posted to MC-Recipe Digest by KitPATh <[email protected]> on Mar 07,
1998

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