Makes 4 servings (5 points each)
1/2 pound ground chicken breast
16 scallions, minced
1/4 cup unsalted dry-roasted peanuts, coarsely chopped
1 egg white
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp hot pepper sauce
20 (3-inch round) wonton skins
Some (1/2 cup maybe?) water chestnuts, diced
Combine the chicken, scallions,
Place the wonton skins onto a clean, dry work surface. Drop 1 scant tablespoon of the filling into the center of each wonton skin. Brush the edges with water, then fold into a half-circle (it'll be a triangle if you use the square ones, of course). Press the filling to release any trapped air; press edges to seal. Repeat this process to make a total of 20 dumplings.
Arrange the dumplings in a steamer rack, set in a saucepan over 1 inch of boiling water. Cover tightly and steam until the dumplings are cooked through, about 7 minutes.