Chilled Chinese Dumplings with Creamy Dukkah Sauce

Chilled Chinese Dumplings with Creamy Dukkah Sauce

Chilled Chinese Dumplings with Creamy Dukkah Sauce

Prep Time
30 Minutes
Cook Time
25 Minutes
10 appetiser servings (4 dumplings each)
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. This is a flavour forecast 2013 recipe
  • 125 gram (5 ounce) Chinese or purple sprouting broccoli leaves and stems, coarsely chopped

  • 2 tablespoons rice wine

  • 1 tablespoons soy sauce

  • 2 teaspoon sugar

  • 1 teaspoon Garlic Cooking Paste

  • 1 teaspoon Ground Ginger

  • 1 teaspoon toasted sesame oil

  • ½ teaspoon Ground White Pepper

  • 225 gram (½ pound) minced pork

  • 225 gram (½ pound) peeled and deveined King prawns, chopped

  • 40 wonton wrappers

  • 2 tablespoons smooth peanut butter

  • 5 tablespoons water

  • 3 tablespoons Dukkah Spice Blend (see recipe below)

  • 2 tablespoons rice wine vinegar

  • 2 teaspoon Mild Chilli Powder

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon soy sauce

  • ¼ teaspoon Sea Salt

Key Products
Ground Ginger

Product Information

£ 1.70/unit,26g
Ground White Pepper

Product Information

£ 2.20/unit,34g
Mild Chilli Powder

Product Information

£ 2.00/unit,38g
Cooking tip
  1. Recipe may be halved.


  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

Nutritional Information

Typical Values Amount
Energy 213
TotalFat 13
Carbohydrates 20
Fiber 2