Steaming is easy, low fat way to Chinese food

January 16, 1991|By Charlotte Balcomb Lane | Charlotte Balcomb Lane,Orlando Sentinel

For years, Americans have heard about the health benefits of eating like the Chinese. Properly prepared Oriental food is generally lower in fat and higher in complex carbohydrates than typical Western fare.

Steamed Shrimp Dumplings 8 ounces raw shrimp, peeled and deveined (about 16 large shrimp)

8 ounces ground turkey

2 green onions, finely minced

1 large stalk celery, finely chopped (about 1 cup)

1 tablespoon rice wine or dry sherry

1 tablespoon low-sodium soy sauce

1 teaspoon sesame oil (available in Oriental markets)

1/4 teaspoon white pepper

1/4 teaspoon salt

1/4 teaspoon sugar

1 package medium wonton wrappers, available in the produce section (about 10 ounces)

3 lettuce leaves (for lining steamer)

Boiling water

Coarsely chop the shrimp until they are smaller than peas. Combine them in a mixing bowl with the ground turkey, green onions, minced celery, rice wine or sherry, soy sauce, sesame oil, sugar, salt and pepper. Mix well and set aside.

Lay the wonton wrappers out on a work surface. Using a pastry brush, lightly moisten each wrapper with water. Place a teaspoon of filling in the center of each wrapper. Pinch the edges together like a pouch, leaving a little of the filling exposed. Pinch again, so all the edges are sealed. Continue folding until all wonton skins and filling are gone.

If using a metal vegetable steamer, line it with the lettuce leaves. (Bamboo steamers do not need to be lined.)

Arrange the dumplings in the steamer, but don't allow them to touch or they will stick together. Fill the bottom of the steamer with boiling water. Steam dumplings over boiling water for 20 to 25 minutes, or until skins are soft and filling is firm to the touch.

Remove from steamer and allow to cool a few minutes before serving. Serve with Sesame Oyster Sauce (recipe below) or commercial plum sauce for dipping.

These can be frozen after they're stuffed or made a day in advance and refrigerated until steaming.

Makes 54 dumplings or nine (six-dumpling) portions. Each portion has 131 calories, 5.5 grams fat, 6.9 grams carbohydrate, 99 99 milligrams cholesteroal and 255 milligrams sodium.

Sesame Oyster Sauce 1/3 cup oyster sauce

1 tablespoon sesame oil

2 tablespoons rice wine or sherry

1 green onion, minced

1 tablespoon water

Mix all of the ingredients. Allow flavors to blend for at least five minutes before serving.

Makes five servings.


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