Pork and Squid Chinese Dumpling Filling
This a very special filling for Chinese dumplings that is worth a try. If you replace cabbage for the Chinese chives, after chopping and adding the salt, must wait a while and press out excess water to measure the weight, than combine with the meats. I will only describe the fillings here since other dumplings recipes in zaar has detailed descriptions on the wrapper dough. I use a 600g package of ready-made wrappers that has about 50 wrappers inside.
READY IN: 1hr 10mins
SERVES: 4-6
YIELD: 50 dumplings
UNITS: US
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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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