Skip navigation
Chilled Chinese Dumplings with Creamy Dukkah Sauce

Chilled Chinese Dumplings with Creamy Dukkah Sauce

Recipe by McCormick for Chefs

YIELD: 24 servings

6 cups Chinese broccoli leaves and stems, coarsely chopped
6 Tbsps. rice wine
3 Tbsps. soy sauce
2 Tbsps. sugar
1 Tbsp. garlic, finely chopped
1 Tbsp. ginger, ground
1 Tbsp. sesame oil
1 ½ tsps. white pepper, ground
1 ½ lbs. ground pork
1 ½ lbs. shrimp, peeled and deveined, cut into ¼” pieces

For Sauce:
120 wonton wrappers
1 ½ cups creamy peanut butter
1 ½ cups water
1 cup dukkah spice blend
¾ cup rice wine vinegar
¼ cup chili powder
2 Tbsps. sesame oil
2 Tbsps. soy sauce
1 ½ tsps. sea salt, coarse grind

1. Cook broccoli in large pot of boiling water 1 minute or until bright green. Immediately transfer to bowl of ice cold water to stop cooking process. Drain well, squeezing broccoli dry.
2. Mix rice wine, soy sauce, sugar, garlic, ginger, sesame oil and white pepper in large bowl until well blended. Add broccoli, pork and shrimp; mix well. Refrigerate until well chilled.
3. Place about 1 Tbsp. filling in center of each wonton wrapper. Brush edges lightly with water. Fold in half to form rectangle, pressing edges to seal. Bring in two corners of folded side together, pinching corners to form dumpling.
4. Bring 3 qts. water to boil in large saucepan. Add 10 dumplings at a time, 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. Refrigerate until well chilled.
5. For sauce: Mix peanut butter and water in medium bowl until well blended. Stir in remaining ingredients. Serve with dumplings.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.