Pork and Squid Chinese Dumpling Filling

READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • MAIN INGREDIENTS
  • 4
    ounces chinese chives (120g)
  • 1
    teaspoon salt
  • 10
    ounces squid meat (300g, can include legs)
  • 10
    ounces ground pork (300g)
  • SEASONINGS
  • 1
    tablespoon ginger, finely chopped
  • 3
    tablespoons sesame oil
  • 3
    tablespoons water
  • 1
    teaspoon salt
  • 1
    dash pepper
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DIRECTIONS

  • Chop up the chives or cut to 1/8-1/4 inch pieces, mix in salt and set aside.
  • Clean and chop the squid up or coarsely grind it in a food processor. Do not let it become all pasty because we want to see small pieces of squid in your dumplings. ( ---- If you buy a whole squid, you have to remove the bone, mouth, eyes and the ink sack if you don't want the color.).
  • Blend well into the squid one by one the pork, all seasonings, and the chives, until everything sticks together like a big sticky ball.
  • Use one teaspoon of this filling for each dumpling or wonton wrapper.
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