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Time needed: 45 minutes.
Makes: 4 – 6 servings
¾ kilo squids, cleaned and sliced
1 piece large white onion, chopped
6 pieces garlic cloves, grated
1 piece ginger 2-inch, grated
2 pieces medium eggs
⅓ kilo ground pork
3 tablespoons rice wine
2½ tablespoons soy sauce
2 tablespoons sesame oil
⅓ cup rice flour
Salt, to taste
Ground black pepper, to taste
1-2 packs wonton wrapper
Napa cabbage leaves, chopped into large pieces, for steaming
Water, for steaming
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.