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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
PREP TIME
25 min
COOK TIME
213
CALORIES
25
INGREDIENTS

INGREDIENTS

  • Chinese Dumplings
  • 2 cups (500 mililiters) coarsely chopped Chinese broccoli leaves and stems Substitution Available
    • broccoli rabe or broccolini
  • 2 tablespoons (30 mililiters) rice wine
  • 1 tablespoon (15 mililiters) soy sauce
  • 2 teaspoons (10 mililiters) sugar
  • 1 teaspoon (5 mililiters) finely chopped garlic
  • 1 teaspoon (5 mililiters) Ginger Ground
  • 1 teaspoon (5 mililiters) sesame oil
  • 1/2 teaspoon (2 mililiters) 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 mililiters) coarsely chopped hazelnuts Substitution Available
    • combination of nuts such as almonds, pistachios, and cashews
  • 1 tablespoon (15 mililiters) Coriander Seed
  • 1 tablespoon (15 mililiters) Sesame Seed
  • 1 1/2 teaspoons (7 mililiters) Cumin Seed
  • 1/4 teaspoon (1 mililiters) Ground Black Pepper
  • 1/2 teaspoon (2 mililiters) salt
  • Creamy Dukkah Sauce
  • 5 tablespoons (75 mililiters) water
  • 1/4 cup (60 mililiters) smooth peanut butter
  • 3 tablespoons (45 mililiters) Dukkah Spice Blend
  • 2 tablespoons (30 mililiters) rice vinegar
  • 2 teaspoons (10 mililiters) Chili Powder
  • 1 teaspoon (5 mililiters) sesame oil
  • 1 teaspoon (5 mililiters) soy sauce
  • 1/4 teaspoon (1 mililiter) salt

Preparation

  • 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.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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