Ingredients Jump to Instructions ↓

  1. 1 garlic clove -- peeled

  2. 4 ounces sea bass fillets -- or other firm white fish -- skin removed

  3. 3 large shrimp -- peeled and deveined

  4. 1 scallion -- chopped

  5. 2 large egg whites

  6. 1 1/2 teaspoons low-sodium soy sauce

  7. 2 teaspoons minced fresh cilantro

  8. 1/8 teaspoon Chinese 5-spice powder

  9. 1 pinch salt -- or to taste

  10. 1 pinch cayenne pepper -- or to taste

  11. 20 2 inch sq won-ton wrappers ginger-scallion sauce -- see recipe

Instructions Jump to Ingredients ↑

  1. 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


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