[Ian]

Easy Shu Mai Dumplings
<o:p> </o:p>
Makes 10 servings
<o:p> </o:p>
Ingredients:
<o:p> </o:p>
1/4 cup + 1 teaspoon reduced-sodium soy sauce
1/4 cup seasoned rice vinegar
4 scallions, finely chopped
3 teaspoons Asian (dark) sesame oil
2 teaspoons grated peeled fresh ginger
1/4 teaspoon crushed red pepper
1/2 pound ground turkey breast
1/4 cup water chestnuts, chopped
1 garlic clove, minced
1 egg white
1/2 teaspoon salt
30 (3-inch-round) wonton wrappers
<o:p> </o:p>
Cooking Instructions:
<o:p> </o:p>
1. To prepare the dipping sauce, in a small bowl, combine 1/4 cup of the soy sauce, the vinegar, 1 of the scallions, 2 teaspoons of the sesame oil, 1 teaspoon of the ginger, and the crushed red pepper.
<o:p> </o:p>
2. To prepare the filling, in a food processor, puree the ground turkey, water chestnuts, the remaining 3 scallions, the remaining 1 teaspoon ginger, the garlic, egg white, the remaining 1 teaspoon soy sauce, remaining 1 teaspoon sesame oil, and the salt. Transfer to a bowl.
<o:p> </o:p>
3. Place the wonton wrappers on a dry work surface. Drop 1 teaspoon of the filling into the center of each wrapper. Brush the edges with water, then fold into half-circles. Press the filling to release any trapped air; press the edges to seal. Repeat with the remaining filling and wrappers.
<o:p> </o:p>
4. Arrange the dumplings, in batches, in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam the dumplings until cooked through, about 7 minutes. Serve hot with the dipping sauce.
<o:p> </o:p>
<o:p> </o:p>
Serving size: 3 dumplings with 1 tablespoon sauce
Calories: 118
Fat: 3 g (1 g saturated fat)
Protein: 8 g
Carbs: 15 g
Fiber: 1 g
Cholesterol: 26 mg
Sodium: 411 mg
Calcium: 15 mg

<o:p> </o:p>
Source: Weight Watchers New Complete Cookbook Ed. Nancy Gagliardi. <st1:City><st1:place>Indianapolis</st1:place></st1:City>: Wiley Publishing Inc, 2006