Servings: 10 (4 dumplings)
- Chinese Dumplings:
Chinese broccoli leaves and stems
- 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® Ground Ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon McCormick® Ground White Pepper
- 1/2 pound ground pork
- 1/2 pound peeled and deveined shrimp, cut into 1/4-inch pieces
- 40 wonton wrappers
- Dukkah Spice Blend
- combination of nuts, such as hazelnuts, pistachios, almonds, cashews, pine nuts or macadamia nuts
- 1 tablespoon McCormick Gourmet™ Organic Coriander Seed
- 1 tablespoon McCormick® Sesame Seed
- 1 1/2 teaspoons McCormick® Cumin Seed
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 1/2 teaspoon salt
- 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
- 1 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.
- 2 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.
- 3 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.
- 4 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.
- 5 For the Creamy Dukkah Sauce, mix peanut butter and water in medium bowl until well blended. Stir in remaining ingredients. Serve with chilled dumplings.
TIPS AND TRICKS
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.