I bought three kilograms of large cuttlefish for Cuttlefish Dumplings, and I struggled for a long time whether the ink could be eaten.

I thought about it and made a meal of cuttlefish dumplings, and my two-year-old and four-month-old lemon baby ate fifteen of them!

Ingredients? Cuttlefish, pepper water, salt, white pepper, fat meat stuffing, leeks. How to make cuttlefish dumplings? Wash the cuttlefish and remove the internal organs and black membrane.

Please click to enter a picture description. Chopped cuttlefish and fattened meat filling. Please click to enter a picture description. Add leeks, salt, pepper water, white pepper and fish sauce. Stir well. Please click to enter a picture description. Ink and noodles. Please click to enter a picture description. Wrap. Please click.

Enter the image description to start eating. Please click to enter the image description. Cuttlefish dumplings are a major feature of Qingdao. They are delicious and have endless aftertaste.

Ingredients? 1 cuttlefish (large) Pork belly stuffing 250g pepper water appropriate amount of chives 250g salt appropriate amount peanut oil appropriate amount of sesame oil a little flour 600g water 300g ink Qingdao specialty: How to make cuttlefish dumplings? Open the cuttlefish, wash it, and tear off the cuttlefish skin.

Remove ink from the ink bag and set aside.

Knead the dough, add a little salt to the flour, add the ink into the dry flour and stir for a few times, then add water and stir until the dough turns into a uniform black color.

(Be careful not to mix the ink water and then add it to the flour, otherwise the dough will be gray and not black enough.) Add water to a small pot, add Sichuan peppercorns and bring to a boil, then let cool and set aside.

Wash and dice the leeks.

Cut the cuttlefish into small cubes and put it into a food processor, add a little water and make it into a paste.

Add some water to the pork belly and mix with the cuttlefish paste. Add pepper water, salt, peanut oil, sesame oil. If you are used to using chicken essence, you can add some, stir clockwise, and finally add the leeks and stir evenly.

The wrapped dumplings are dark. Please click to enter a picture description. The cooked dumplings are darker, and the dumpling skins with ink feel stronger.

Please click to enter the picture description. Tips: Do not add water to mix the ink before use, otherwise the surface will not be dark enough.

Add a little salt when kneading the dough to make the dough stronger. You can also add an egg. According to the amount of water in the recipe, 300 grams per egg or water.