Pusit Dumplings

¾ kg squidcleaned and sliced

1 large white onionchopped

6 garlic clovesgrated

1 (2-inch) ginger grated

2 medium eggs

⅓ kg ground pork

3 tbsp rice wine

2 ½ tbsp soy sauce

2 tbsp sesame oil

⅓ cup rice flour

saltto taste

ground black pepperto taste

1-2 packs wonton wrapper

napa cabbage leaveschopped into large pieces, for steaming

waterfor steaming

Prepare minced mixture

In a food processor, add the squid, onion, garlic, ginger, and ground pork. Pulse until the mixture becomes a coarse, paste.

Add flavorings

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.

Assemble

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.

Prepare steamer

Line a bamboo steamer with leaves of napa cabbage, leaving gaps for the steam to come through.

Steam

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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