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Pork and Squid Chinese Dumpling Filling

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“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.”
1hr 10mins
50 dumplings

Ingredients Nutrition

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


  1. Chop up the chives or cut to 1/8-1/4 inch pieces, mix in salt and set aside.
  2. 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.).
  3. Blend well into the squid one by one the pork, all seasonings, and the chives, until everything sticks together like a big sticky ball.
  4. Use one teaspoon of this filling for each dumpling or wonton wrapper.

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