Squid Ink Seafood Dumpling Served in Golden Broth

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Squid ink is not an ingredient one would associate with mainland Chinese dishes, although chefs in Hong Kong have recently begun experimenting with it. Just as how the Italians use the ink to enrich their pasta, we tried to create a dish that would be unique, yet familiar to the people in Beijing. The end result is fantastic to look at—shiny black, velvety-smooth dumplings in a steaming bowl of golden broth, making this a truly novel dish indeed.