Ms. Shimbo introduces this recipe with a story about her mother making squid-dumpling hot-pot one day for dinner. She was very hungry, so she stole a little of the dumpling mixture from her mother’s bowl and pan-fried it.
I think that was a good idea: now they are little “burgers!” Very tasty!
This dinner has some happy memories because I made these two recipes together last summer, when my daughter (who has been living and working in Madrid) visited us. This meal was a girls’ night in , just the two of us—we didn’t think Mr. Tess would like squid and he wasn’t home. (Turns out, he liked this.) We had a nice time just hanging out together as adults. Last summer, we went shopping for vintage clothes and scored some really great designer outfits. We both got new cameras. She introduced me to a really cool Chinese foods, snacks, and drinks. She helped me to feel less shy about going into grocery stores where I am the foreigner—she is not afraid to ask a person who does not speak English how to say “Hello” or the names of the stuff we are buying… While this is not a traditional American “Fourth of July” recipe, I hope you enjoy. It is sort of a burger.
Pan-Fried Squid Dumplings
page 381, recipe adjusted
- 1 pound cleaned squid (I used frozen)
- 6 ounces pork shoulder
- 2 cloves garlic, chopped
- 1/2 teaspoon salt
- 2 Tablespoons potato starch
- 1/2 cup minced green onions, especially the green part
- 1 Tablespoon ginger juice
- 2 teaspoons sesame oil
Thaw the squid, and squeeze it dry.
Cut the squid into smaller pieces and process in a food processor by pulsing on and off. Do not overprocess! You don’t want mush. Transfer to a bowl.
Cut the pork into smaller pieces and process in a food processor with the garlic. Again, don’t chop it too fine. Add the pork to the bowl and combine with the squid.
Sprinkle the mixture with the salt and some of the potato starch. Combine. Sprinkle on more potato starch, combine, and continue until all the starch is incorporated. Don’t dump it in all at once or it will make lumps. Alternately, you could dissolve the starch in a little water and add that to the meat mixture (but adding more water was the last thing I wanted!).
Add the ginger juice and stir. Add the sesame oil. Stir.
- 1 1/2 teaspoons tamari
- 2 Tablespoons mirin
- 1/2 teaspoon shichimi togarashi (seven-spice powder)
- Vegetable oil
Heat a skillet and add a Tablespoon of oil. When the oil is hot, drop several spoonsful of the squid into the pan. Each patty should be about 3″ in diameter. Fry on medium low until one side is golden. Turn and fry the other side. Total cooking time per batch should be about 5 to 6 minutes. Add oil as needed.
Drain on paper towels. Arrange in a heat-proof dish to keep warm in the oven until all the patties are cooked. Brush them with the sauce.
|⇐ Previous Post||Next Post ⇒|
|Five-Color Mung-Bean-Noodle Salad||Chicken and Vegetable Miso Soup|