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.
Prepare dumpling skin. Combine flour, squid ink and water and knead into a smooth dough. Wrap dough with plastic wrap and leave to rest for 10 minutes.
Meanwhile, prepare filling. Clean and wash cuttlefish, then mince or chop finely. Place in a large bowl and combine with remaining filling ingredients. Mix in one direction until mixture starts to bind. Refrigerate until use.
Divide dumpling dough into 10g (⅓oz) balls. Roll each piece out into a thin circle. Spoon some filling in the centre and shape into that of baby squids if a fancier presentation is desired. Otherwise, fold dough into semi-circles, enclosing filling. Pinch edges together to seal. Steam dumplings for 8 minutes until cooked. Remove from heat and place in a serving bowl.
Blanch bok choy in hot water for 1–2 minutes. Drain well and arrange in serving bowl. Warm consommé and ladle into serving bowl over dumplings. Serve hot.