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Pleated seafood dumplings
Low Fat No Fat Asian Cooking
Pleated seafood dumplings

Ingredients

6 dried Chinese or European mushrooms
½ cup (125 ml) boiling water
250 g (8 oz) minced raw prawns (ground uncooked shrimp meat)
2 spring onions (scallions), thinly sliced
1 clove garlic, crushed
1 tablespoon grated fresh ginger
¼ teaspoon salt
¼ cup (45 g) finely chopped canned water chestnuts
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon sesame oil (optional)
2 teaspoons cornflour (cornstarch)
32 won ton wrappers

Dipping Sauce
2 tablespoons salt-reduced soy sauce
1 tablespoon molasses
2 teaspoons dark brown sugar
1 tablespoon fresh lime juice

Preparation

  1. In a small bowl, cover the mushrooms in the boiling water and set aside for about 20 minutes, or until softened.
  2. Drain well, discard the stems and finely chop the caps.
  3. Mix the mushrooms, prawns, spring onions, garlic, ginger, salt, water chestnuts, soy sauce, sherry, sesame oil and cornflour in a mixing bowl.
  4. Take 1 teaspoon of the mixture at a time and place in the centre of a won ton wrapper.
  5. Fold the wrapper over to enclose the filling and gently pleat the edges together to seal and enclose the filling.
  6. Repeat with the remaining filling and wrappers to make 32 dumplings in total.
  7. Working in batches, arrange the dumplings in a single layer in a bamboo steamer.
  8. Cover and steam over a wok of simmering water for 5–7 minutes, or until the filling is firm and cooked through.
  9. To make the dipping sauce, whisk together the soy sauce, molasses, sugar and lime juice in a small bowl and serve with the dumplings.

Each serving (4 dumplings) provides834 kJ, 200 kcal, 12 g protein, <1 g fat (<1 g saturated fat), 35 g carbohydrate (5 g sugars), 2 g fibre, 728 mg sodium

Serves 4 (makes 16)
Preparation: 30 minutes
Cooking: 15 minutes

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Low Fat No Fat Asian Cooking

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