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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Seafood Wontons

Source: dLife

Seafood stuffed dumplings with a roasted pepper sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	179.0

Total Carbs	15.3 g

Dietary Fiber	1.4 g

Sugars	2.4 g

Total Fat	2.4 g

Saturated Fat	0.2 g

Unsaturated Fat	0.3 g

Potassium	169.1 mg

Protein	20.2 g

Sodium	417.2 mg

Dietary Exchanges 2.4 Fat, 0.8 Vegetables, 0.7 Starch, 2.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 lb raw medium shrimp 1.0
1 tbsp vodka 1.0
1 each egg whites 0.5
0 1/2 tsp sesame oil 1.5
1 1/2 tsp fresh ginger root 0.25
0 1/4 tsp white pepper 0.25
0 1/4 cup sliced water chestnuts 1.0
1 each scallions 0.25
0 1/4 cup fresh cilantro 0.5
0 1/2 lb dungeoness crab meat 18.0
18 each wonton wrappers 3.0
3 each fresh cabbage leaves 1.0
1 each cooking spray 1.0
1 each large red bell peppers 1.0
1 each small onions 3.0
3 each large garlic cloves 1.0
1 cup low sodium chicken broth

Directions

In food processor, place shrimp, vodka, egg white, oil, ginger, and pepper. Process until smooth.
Add water chestnuts, scallion, and cilantro. Pulse 2 or 3 times, until just combined.
Add crab meat and pulse once so as not to completely break up crab meat. (If using scallops, add these with the shrimp at the beginning.)
Place wonton wrapper on work surface. Place scant tablespoon of seafood mixture in center of wrapper. Bring wrapper up around seafood, pinch, leaving top slightly open.
Place dumplings on waxed paper not allowing dumplings to touch.
To cook, line vegetable steamer with Chinese cabbage leaves.
Transfer dumplings to steamer, cover, and steam over simmering water until dumplings are done, about 8 to 10 minutes.
To make red pepper sauce, coat nonstick pot with cooking spray. Cook red pepper, onion and garlic slowly for 10 minutes.
Add broth and simmer 15 minutes. Transfer to food processor and purée.
Pour pepper sauce over dumplings. Serve immediately.