My $1,000,000 recipe entry!

I will be entering the following recipe in the Pillsbury Bake-Off Contest for a chance to win One Miiiiiillion Dollars!!!

(Yeah right, I know! But I've had fun perfecting it!)Peanut Cilantro Dipping Sauce
Mix together and refrigerate for at least 2 hours
1/4 C Jif Natural Creamy Peanut Butter

1/4 C Soy Sauce
2 T Sugar
1 green onion chopped
2 T Agave Syrup
1/4 C Water
Mix all together until smooth
Add 2 T Cilantro cleaned, stems removed and chopped
Set aside and let marinate in refrigerator

Dumpling filling
Saute together in a pan on medium heat until translucent (about 20 min):
2 Garlic Cloves minced
2 Small White Onions thinly sliced
2 C Cabbage Coleslaw mix
Season with salt and pepper
2 T Olive Oil
1 T Sesame Seed Oil

Remove from heat and let cool.

While the veggies are cooling, in a separate bowl, mix the following ingredients together:

1 lb. Lean Ground Pork (I got boneless center cut pork chops and had the butcher grind them)
½ C. chopped raw shrimp (I use frozen, peeled, tail removed and deveined)
3 Green Onions finely chopped
1 tsp Fresh Ginger Root grated
6 T Soy Sauce
1 Tsp. Garlic Chili Paste
½ Tsp. Sesame Seed Oil
1 Tsp. Sugar
¼ Tsp. Hot Chili Oil
1 Tsp. Oyster Sauce
3 tsp Corn Starch
Add in cooled veggies, mix and refrigerate!

Pre-heat oven to 400 degrees.

Bring a large pot of water to a slow boil.

Dough
2 cans Pillsbury Crusty French Bread dough unrolled onto a lightly floured surface, and rolled to stretch a little bit without making holes.
Cut dough sheet into 3 inch wide strips
Wet all four of the edges of each strip.
Place a heaping teaspoon of the meat mixture all along the right side of each dough strip leaving at least 1/2 inch between each scoop (you should be able to make 5-6 out of each strip).
Seal bringing the opposite side over to cover the meat and seal along the right side.
Seal in between each meat ball and along each side and end.
Cut into dumplings with a knife or pizza cutter.
Pick up each dumpling and pinch all along all three edges forming a pocket to hold the meat mixture.
Place about 6 dumplings into the boiling water at a time.
Boil for 5 min and then place on a cookie sheet coated with cooking spray.
Bake @ 400 for 20 min flipping half way through.
Repeat forming dumplings, boil and bake.
Serve with dipping sauce!
Enjoy!!!!!!