Sea Food Dumplings With Red Pepper Sauce

Place the shrimp in a food processor fitted with a metal chopping blade. Add the vodka, egg white, oil, ginger, and pepper. Process until smooth. Add the water chestnuts, scallion, and cilantro. Pulse 2 or 3 times, until just combined. Add the crab meat and pulse once so as not to completely break up the crab meat. If using scallops, add these with the shrimp at the beginning.

Place a won ton skin in the palm of your hand. Place 1 scant tablespoon of seafood mixture in the middle. Bring the wrapper up around the mixture leaving the top open. Place the dumplings on waxed paper not allowing the dumplings to touch.

To cook, line your steamer with Chinese cabbage leaves. Transfer the dumplings to the cabbage leaves, cover, and steam over simmering water until dumplings are done, about 8 to 10 minutes.

To make red pepper sauce, coat non-stick pot with cooking spray. Cook the red pepper, onion and garlic slowly for 10 minutes. Add the broth and simmer for 15 minutes. Puree in a food processor. Serve at room temperature.

To serve, place 2 tablespoons red pepper sauce in a plate and top with 3 warm steamed dumplings.

This recipe yields 20 dumplings.

Exchanges Per 3-dumpling + 2-tablespoon red pepper sauce Serving: 1 1/2 very lean protein, 1 carbohydrate (1 bread/starch, 1 vegetable)

Nutrition Facts: 161 calories (10% calories from fat), 16 g protein, 2 g total fat (0.3 g saturated fat), 19 g carbohydrates, 2 g dietary fiber, 71 mg cholesterol, 295 mg potassium, 173 mg sodium.