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Chilled Chinese Dumplings with Creamy Dukkah Sauce

serves

10

pieces

Serves

prep-time

30

minutes

Preparation Time

25

min

Cooking Time

Ingredients
  • 2 cups coarsely chopped leaves and stems from Chinese broccoli, broccoli rabe, broccolini or other broccoli variety
  • 2 tbsp rice wine
  • 1 tbsp soy sauce
  • 2 tsp caster sugar
  • 1 tsp finely chopped garlic
  • 1 tsp McCormick Ginger Ground
  • 1 tsp sesame oil
  • 1/2 tsp ground white pepper
  • 250 g pork mince
  • 250 g peeled and deveined prawns, cut into 1/2cm pieces
  • 40 wonton wrappers
  • 1/4 cup smooth peanut butter
  • 3 tbsp Dukkah Spice Blend
  • 2 tbsp rice wine vinegar
  • 2 tsp McCormick Chilli Powder
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1/4 tsp McCormick Sea Salt Coarse
Directions
  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 water to boil in large saucepan. Add about 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 Creamy Dukkah Sauce, mix peanut butter and 100ml water in medium bowl until well blended. Stir in remaining ingredients. Serve with chilled dumplings.
Recipe 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 flavour is stronger than broccoli and faintly bitter.

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