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Chilled Chinese Dumplings with Creamy Dukkah Sauce
appetizer

Chilled Chinese Dumplings with Creamy Dukkah Sauce

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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.
  • 30m

    prep time

  • 25m

    Cook Time

  • 213

    Calories

  • 25

    Ingredients

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Ingredients

10

(4 dumplings)

Servings

Chinese Dumplings:

  • 2 cups coarsely chopped Chinese broccoli leaves and stems Substitutions available
    • coarsely chopped broccoli rabe or broccolini 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

Dukkah Spice Blend

Creamy Dukkah Sauce:

  • 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 sesame oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt

Instructions

  • 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.

Nutrition information (per Serving)

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