AuthorBiteSized
In a food processor, add the squid, onion, garlic, ginger, and ground pork. Pulse until the mixture becomes a coarse, paste.
Add the rice wine, soy sauce, eggs, sesame oil, rice flour, and season generously with salt and pepper. Blend until everything is well combined and come together into a slightly thick, lumpy paste. Set aside.
Place a wonton wrapper onto a chopping board and place 1½ tablespoons of the squid mixture in the center of the wrapper. Wet the edges with water and twist to close and seal.
Line a bamboo steamer with leaves of napa cabbage, leaving gaps for the steam to come through.
Place the pusit dumplings on top of the napa cabbage leaves. In a pot over medium heat, bring water to a boil and place the bamboo steamer. Steam for about 25 – 30 minutes.
Ingredients
Directions
In a food processor, add the squid, onion, garlic, ginger, and ground pork. Pulse until the mixture becomes a coarse, paste.
Add the rice wine, soy sauce, eggs, sesame oil, rice flour, and season generously with salt and pepper. Blend until everything is well combined and come together into a slightly thick, lumpy paste. Set aside.
Place a wonton wrapper onto a chopping board and place 1½ tablespoons of the squid mixture in the center of the wrapper. Wet the edges with water and twist to close and seal.
Line a bamboo steamer with leaves of napa cabbage, leaving gaps for the steam to come through.
Place the pusit dumplings on top of the napa cabbage leaves. In a pot over medium heat, bring water to a boil and place the bamboo steamer. Steam for about 25 – 30 minutes.
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