In a sauté pan over medium heat toast nuts until fragrant. Remove from pan. Add coriander, sesame, and cumin to pan and toast until fragrant. Remove from pan.
In a spice grinder process nuts in batches until coarsely ground. Transfer to bowl. Repeat with toasted seeds until finely ground. Add to bowl with ground nuts. Add salt and pepper and mix well. Store in an airtight container.
Creamy Dukkah Sauce
In a bowl combine Stingin' Honey Garlic sauce and peanut butter. Whisk until well blended. Add dukkah, vinegar, mirin, and soy sauce. Mix well. Hold refrigerated for service.
In a food processer combine broccoli, pork, shrimp, rice wine, soy sauce, sugar, garlic, sesame oil, ginger, and white pepper. Pulse until ingredients are coarsely ground and evenly distributed.
Place roughly 1 tablespoon of mixture in the center of each wonton wrapper. Brush two edges lightly with water and fold wrapper in half, forming a triangle.
Bring a pot of water to a boil. Add dumplings in batches until fully cooked. Remove with a slotted spoon and shock in ice water. Place on parchment lined sheet tray. Hold refrigerated for service.
For each serving, plate 8 dumplings on desired plate alongside 1/4 cup of dipping sauce. Serve chilled.
Dumplings can be frozen prior to cooking for longer storage and boiled directly from frozen.
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