Steamed Seafood Dumplings
Reduced-fat version of Asian dish.
Yield
2 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | ounces |
sea scallops
|
|
| 1 ½ | ounces |
shrimp
shelled and deveined |
|
| 1 | whole |
egg whites
|
*
|
| 1 | teaspoon |
soy sauce, sodium reduced
divided |
|
| 1 | clove |
garlic
chopped |
|
| ½ | teaspoon |
ginger
grated |
|
| ½ | cup |
water chestnuts
chopped |
*
|
| 10 | sheets |
wonton wrappers
|
*
|
| 3 | tablespoon |
duck sauce
|
* |
| 1 | tablespoon |
chinese hot mustard
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 43.3 | ml/g |
sea scallops
|
|
| 43.3 | ml/g |
shrimp
shelled and deveined |
|
| 1 | whole |
egg whites
|
*
|
| 5 | ml |
soy sauce, sodium reduced
divided |
|
| 1 | clove |
garlic
chopped |
|
| 2.5 | ml |
ginger
grated |
|
| 118 | ml |
water chestnuts
chopped |
*
|
| 1E+1 | sheets |
wonton wrappers
|
*
|
| 45 | ml |
duck sauce
|
* |
| 15 | ml |
chinese hot mustard
|
* |
Directions
In food processor combine scallops, shrimp, egg white, ½ teaspoon soy sauce, the garlic, and ginger and process until finely chopped, about 1 minute. Transfer to medium mixing bowl; add water chestnuts and stir to combine.
Set vegetable steamer in 4-quart saucepan; add water to saucepan, being sure water does not touch bottom of steamer. Remove steamer, cover saucepan, and bring water to a boil.
On clean work surface arrange wonton skins; top each wonton skin with an equal amount of seafood mixture. Lightly moisten edges of 1 wonton skin with cold water, fold corners of wonton skin over filling, and press to seal. Repeat procedure with remaining wonton skins.
Spray vegetable steamer with nonstick cooking spray and set in saucepan. Arrange dumplings in steamer, cover saucepan, and steam for 10 minutes.
In small serving bowl combine soy sauce, the duck sauce, and mustard. Serve with dumplings for dipping.
