INGREDIENTS

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 <phannema@wizard.ucr.edu> on Mar 07,
1998

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