- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 35 minutes
- Effort: easy
For the dumplings
- 200 g squid, prepped and cleaned
- 150 g minced pork
- 3 tbsp finely chopped chives
- 3 cm piece ginger, peeled and grated
- 1 clove garlic, very finely chopped
- 1 tbsp soy sauce
- 1 tsp shaoxing wine
- 1-2 drops Chinese chilli oil, (optional)
- 16 wonton wrappers
- neutral-tasting oil, for greasing
For the dipping sauce
- 2 cm piece ginger, peeled and grated, juice reserved
- 1 spring onion, very finely chopped
- 1 tbsp chopped chives
- 4 tbsp soy sauce
- 1 tsp rice wine vinegar, or to taste
- 1 tsp Chinese chilli sauce or chilli oil
- caster sugar, to taste
- sesame oil, to taste
1. For the dumplings: finely chop the squid until it is the same consistency as the pork mince. Place in a large bowl and add all the remaining dumpling ingredients, except the wonton wrappers and neutral oil. Mix well then set aside.
2. Lay a couple of wontons wrappers on the work surface. Brush their outer edges with water. Place a teaspoon of the mince mixture in the centre of each then fold the wrappers over to make a half-moon shape. Press the edges of the wrappers together to seal, aiming to trap as little air as possible in the dumplings. Repeat with the remaining filling and wrappers until all the ingredients are used.
3. Find a plate that sits inside a large steamer. Brush the plate with a little neutral-tasting oil and place some of the dumplings on top (you will probably need to cook them in batches). Steam each batch for 6-8 minutes, or until the filling of the dumplings is cooked through.
4. For the dipping sauce: combine all the ingredients in a small bowl then taste and adjust the flavours as necessary it may need a little more vinegar or a little more sugar. Serve the dipping sauce with the warm dumplings.
Rate This Recipe