Sea Food Dumplings with Red Pepper Sauce
Ingredients:
- 1/2 pound (240 g) small shrimp, cleaned and peeled
- 1 tablespoon (15 ml) vodka
- 1 large egg white
- 1/2 teaspoon (2.5 ml) dark sesame oil
- 1 1/2 teaspoon (7.5 ml) freshly grated peeled ginger
- 1/4 teaspoon (1.25 ml) white pepper
- 1/4 cup (38 g) chopped water chestnuts
- 1 scallion, white part and 1 inch (2.5 cm) green, chopped
- 1/4 cup (12 g) cilantro leaves
- 1/2 pound (240 g) fresh crab meat, cleaned (substitute sea scallops if
fresh crab meat is unavailable)
- 20 3-inch (7.5 cm) won ton skins, rounded
- Chinese cabbage leaves
- red pepper sauce
- vegetable cooking spray
- 1 large red pepper, seeded and chopped
- 1 small onion, chopped
- 3 large cloves garlic, minced
- 1 cup (240 ml) canned fat-free, low-sodium chicken broth
Directions:
-
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 (15 ml) 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.
Recipe yield: 20 dumplings. Per 3-dumpling + 2 tablespoons red pepper sauce serving: 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 Diabetic exchanges: 1 1/2 very lean protein, 1 carbohydrate (1
bread/starch, 1 vegetable)
Diabetic Recipes