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For a light starter, serve these chilled dumplings filled with Chinese broccoli, ground pork and shrimp. Serve with a creamy peanut sauce that’s flecked with a toasted Middle Eastern spice blend.
2 cups coarsely chopped Chinese broccoli leaves and stems
2 tablespoons rice wine
1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon finely chopped garlic
1 teaspoon McCormick® Ginger, Ground
1 teaspoon sesame oil
1/2 teaspoon McCormick® White Pepper, Ground
1/2 pound ground pork
1/2 pound peeled and deveined shrimp, cut into 1/4-inch pieces
40 wonton wrappers
1/2 cup coarsely chopped hazelnuts
1 tablespoon McCormick Gourmet™ Coriander Seed
1 tablespoon McCormick® Sesame Seed
1 1/2 teaspoons McCormick® Cumin Seed
1/4 teaspoon McCormick® Black Pepper, Ground
1/2 teaspoon salt
5 tablespoons water
1/4 cup creamy peanut butter
3 tablespoons Dukkah Spice Blend
2 tablespoons rice wine vinegar
2 teaspoons McCormick® Chili Powder
1 teaspoon soy sauce
1/4 teaspoon salt
For the Dumplings, cook Chinese broccoli in large saucepan of boiling water 1 minute or until bright green. Immediately transfer to bowl of ice cold water to stop cooking process. Drain well, squeezing Chinese broccoli dry.
Mix rice wine, soy sauce, sugar, garlic, ginger, sesame oil and white pepper in large bowl until well blended. Add Chinese broccoli, pork and shrimp; mix well. Refrigerate until well chilled.
Place about 1 tablespoon filling in center of each wonton wrapper. Brush edges lightly with water. Fold in half to form a triangle, pressing edges to seal. Bring 3 quarts water to boil in large saucepan. Add 10 dumplings at a time to saucepan; cook 4 to 6 minutes or until filling is cooked through. Remove dumplings with slotted spoon to bowl of ice cold water. Let stand 2 minutes to chill. Drain well and transfer to serving plate. Cover. Refrigerate until well chilled.
For the Dukkah Spice Blend, heat medium skillet on medium heat. Add nuts; cook and stir 2 to 3 minutes or until fragrant and toasted. Immediately pour out of hot pan to avoid over-toasting. Set aside. Toast coriander, sesame and cumin seeds in same skillet on medium heat 2 minutes or until fragrant and toasted. Immediately pour out of hot pan. Place 1/2 of the toasted nuts in clean coffee grinder. Process until finely ground and crumbly. (Do not allow mixture to become a paste.) Transfer to small bowl. Repeat with remaining nuts then seed mixture. Add pepper and salt to seed and nut mixture; mix until well blended. Store the extra spice blend in an airtight container in cool, dry place up to 1 month.
For the Creamy Dukkah Sauce, mix peanut butter and water in medium bowl until well blended. Stir in remaining ingredients. Serve with chilled dumplings.
Test Kitchen Tip: Chinese broccoli or gai lan is a dark green leafy vegetable with thick stems and small flower heads similar in appearance to broccoli. Its flavor is stronger than broccoli and faintly bitter.
(Amount per serving)