Chinese Dumplings with Ginger-Scallion Dipping Sauce
| Yield: | 4 Servings |
| Categories: | Appetizers, Pasta, Low-Fat, Spa, Fish |
| 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 |
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