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
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.
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.
Test Kitchen Tip: Recipe may be halved.