Chilled Chinese Dumplings with Creamy Dukkah Sauce

Number of Portions
Chilled Chinese Dumplings with Creamy Dukkah Sauce


- 125 grams Chinese or purple sprouting broccoli leaves and stems, coarsely chopped
- 2 tbsp rice wine
- 1 tbsp soy sauce
- 2 tsp sugar
- 1 tsp Garlic Puree
- 1 tsp Ground Ginger
- 1 tsp toasted sesame oil
- 1 tsp Ground White Pepper
- 225 grams minced pork
- 225 grams peeled and deveined King prawns, chopped
- 40 wonton wrappers
- 2 tbsp smooth peanut butter
- 5 tbsp water
- 3 tbsp Dukkah Spice Blend (see recipe below)
- 2 tbsp rice wine vinegar
- 2 tsp Chilli Powder
- 1 tsp toasted sesame oil
- 1 tsp soy sauce
- ¼ tsp Sea Salt


For the dumplings, cook broccoli in large pot of boiling water for 1 minute, or until bright green. Immediately transfer to bowl of ice cold water to stop cooking process. Drain well, squeezing the broccoli dry.

Mix rice wine, soy sauce, sugar, Garlic, Ginger, sesame oil and White Pepper in large bowl until well blended. Add broccoli, pork and King prawns and mix well. Refrigerate until well chilled.

Place about 1 tbs of filling in center of each wonton wrapper, brush edges lightly with water, then fold in half and pinch together to ensure a tight seal is formed. Bring a large pan of water to the boil. Add 10 dumplings at a time to the saucepan, cook for 4-6 minutes or until filling is cooked through. Remove dumplings with slotted spoon and transfer to bowl of ice cold water. Let stand for 2 minutes to chill. Drain well then transfer to a serving plate. Cover and refrigerate until well chilled.

For the Creamy Dukkah Sauce, mix peanut butter and water in medium bowl until well blended. Stir in remaining ingredients and serve with chilled dumplings.


Dukkah Spice Blend Dukkah, an aromatic Middle Eastern spice blend, is typically sprinkled on olive oil-dipped pita bread. Try dukkah on vegetables, pasta, rice or as a spice rub on seafood and meats. Prep Time: 5 minutes Cook Time: 5 minutes 100g (4oz) coarsely chopped hazelnuts or a combination of nuts, such as hazelnuts, pistachios, almonds, cashews, pine nuts or macadamia nuts 1 tbs Schwartz Coriander Seed Whole 1 tbs Schwartz Sesame Seed 1 ½ tsp Schwartz Cumin Seed Whole ¼ tsp Schwartz Course Ground Black Pepper ½ tsp Schwartz Sea Salt 1. Heat a medium pan over a medium heat. Add nuts and cook and stir for 2-3 minutes or until fragrant and toasted. Immediately pour out of hot pan to avoid over-toasting then set aside. Toast Coriander, Sesame and Cumin seeds in same pan on medium heat for 2 minutes or until fragrant and toasted. Immediately pour out of hot pan. 2. Place ½ 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 and repeat with remaining nuts, then seed mixture. Add Black Pepper and Salt to seed and mix until well blended. Store in an airtight container in a cool, dry place for up to 1 month. Recipe may be halved.

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