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."
 
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photo by milliwuu photo by milliwuu
photo by milliwuu
Ready In:
1hr 10mins
Ingredients:
9
Yields:
50 dumplings
Serves:
4-6
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ingredients

  • 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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