Chilled Chinese Dumplings with Creamy Dukkah Sauce

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.

30 min
25 min


  • Chinese Dumplings
  • 2 cups (500 milliliters) coarsely chopped Chinese broccoli leaves and stems Substitution Available
    • broccoli rabe or broccolini
  • 2 tablespoons (30 milliliters) rice wine
  • 1 tablespoon (15 milliliters) soy sauce
  • 2 teaspoons (10 milliliters) sugar
  • 1 teaspoon (5 milliliters) finely chopped garlic
  • 1 teaspoon (5 milliliters) Ginger Ground
  • 1 teaspoon (5 milliliters) sesame oil
  • 1/2 teaspoon (2 milliliters) White Pepper Ground
  • 1/2 pound (250 grams) ground pork
  • 1/2 pound (250 gram) peeled and deveined shrimp, cut into 1/4-inch (1 cm) pieces
  • 40 wonton wrappers
  • Dukkah Spice Blend
  • 1/2 cup (125 milliliters) coarsely chopped hazelnuts Substitution Available
    • combination of nuts such as almonds, pistachios, and cashews
  • 1 tablespoon (15 milliliters) Coriander Seed
  • 1 tablespoon (15 milliliters) sesame seed (mccormick )
  • 1 1/2 teaspoons (7 milliliters) Cumin Seed
  • 1/4 teaspoon (1 milliliters) Ground Black Pepper
  • 1/2 teaspoon (2 milliliters) salt
  • Creamy Dukkah Sauce
  • 5 tablespoons (75 milliliters) water
  • 1/4 cup (60 milliliters) smooth peanut butter
  • 3 tablespoons (45 milliliters) Dukkah Spice Blend
  • 2 tablespoons (30 milliliters) rice vinegar
  • 2 teaspoons (10 milliliters) Chili Powder
  • 1 teaspoon (5 milliliters) sesame oil
  • 1 teaspoon (5 milliliters) soy sauce
  • 1/4 teaspoon (1 milliliter) 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 (15 ml) 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 ( 3 L) 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.


(per Serving)