Dried squid
Flattened dried squid
Seasoned Shredded Squid
Dried squid snack
Tiếng Việt
ไทยSteamed stuffed squid is a delicious dish featuring fresh, crispy, and sweet squid combined with a soft, fragrant pork filling, crunchy wood ear mushrooms, and rich, nutty peanuts. The squid is perfectly steamed to retain its natural sweetness, while the filling is rich, tender, and not greasy. In the article below, Ola Squid will guide you through how to make steamed stuffed squid simply and easily at home. Don’t miss it!
Ingredients for steamed stuffed squid
To make the stuffed squid filling flavorful, moist, and not dry, you should choose medium-sized squid and minced pork with a little fat. The ingredients to prepare include:
| Ingredients | Quantity |
| Medium-sized fresh squid | 500g |
| Minced pork, preferably pork shoulder (lean and fat mix) | 250g |
| Wood ear mushrooms | 20g |
| Shiitake mushrooms | 10g |
| Glass noodles | 30g |
| Peanuts | 30g |
| Minced shallots | 2 bulbs |
| Green onions | 2 stalks |
| Fresh ginger | 1 small knob |
| Fresh chili | 1-2 chilies |
| Salt | 1/2 tsp |
| Seasoning powder | 1 tsp |
| Ground black pepper | 1/2 tsp |
| White wine (cooking alcohol) | 1 tbsp |
| Cashew oil (Annatto oil) | 2 tbsp |
Shiitake mushrooms and glass noodles can be adjusted to taste. If you prefer a richer and more aromatic filling, you can keep the amount of peanuts as in the recipe above.
How to choose fresh squid and delicious pork
Squid and pork are the two main ingredients for steamed stuffed squid. When buying, you should prioritize fresh, firm ingredients without any unusual odor.
- Squid: Choose those with firm bodies, shiny skin, clear eyes, and the head firmly attached to the body. Fresh squid usually has good elasticity when lightly pressed, is not mushy, slimy, or has an unusually strong fishy smell. Check out the experience of choosing fresh and delicious squid from food connoisseurs to make your meal perfectly flavorful.
- Pork: You should choose pork shoulder with a fresh pink color, firm texture, and a moderate amount of fat so that the filling does not dry out after steaming. The meat should not have a pale color, slimy surface, or strange odor.
In addition, you should choose wood ear mushrooms, shiitake mushrooms, and accompanying vegetables that are fresh, not moldy or bruised. Peanuts should be firm, without the smell of old oil or a bitter taste, so that the filling has a natural nutty and fragrant flavor.
Step-by-step guide to making steamed stuffed squid
After preparing all the ingredients, you proceed to prep, marinate, and stuff the filling into the squid before steaming. Performing each step in order helps the squid cook evenly without bursting, and the filling retains its soft and fragrant texture.
Step 1 – Ingredient Preparation
Squid preparation: Clean the squid, gently pull the head away from the body, remove the ink sac, backbone, and viscera, then rinse thoroughly with water. Use a little salt or white wine to gently rub the squid body to eliminate the fishy odor, then rinse again and drain completely. Keep the squid head to use in the filling.
Pork preparation: For minced pork, choose pork shoulder with a moderate amount of fat so that the filling does not dry out after steaming. If you buy a whole piece of meat, rinse it quickly, drain, then grind or chop it. Avoid grinding the meat too finely, as the filling will lose its tenderness and texture when stuffed into the squid.
Wood ear mushroom preparation: Soak dried wood ear mushrooms in warm water for about 15 – 20 minutes until they bloom and soften. Then rinse thoroughly several times, cut off the hard stems, drain, and finely chop.
Shiitake mushroom preparation: Soak dried shiitake mushrooms in warm water for about 15 – 20 minutes until soft. Rinse well to remove dirt, squeeze gently to drain water, discard the stems, and mince.
Glass noodle preparation: Soak glass noodles in warm water for about 5 – 10 minutes until soft, then take them out, drain, and use scissors to cut them into short pieces of about 2 – 3 cm to easily mix with the filling.
Preparation of other ingredients: Peel and mince the shallots; wash the green onions, drain, and chop finely. Crush roasted peanuts moderately, no need to crush them too finely to retain their nutty flavor and a bit of crunch when eating.
Step 2 – Marinating the squid
Put the prepared squid into a bowl, add a little salt, seasoning powder, pepper, and annatto oil then mix well so that the spices coat the squid body. Marinate for about 10–15 minutes for the squid to lightly absorb the seasoning and develop a beautiful color when cooked. Do not marinate for too long because salt can draw out moisture from the squid, affecting its natural sweetness.
Step 3 – Soaking and crushing peanuts
Soak roasted peanuts in a little warm water for a short time to soften, then remove and drain. Use a mortar to crush the peanuts until they are moderately small, no need to grind them into a fine powder so that when mixed with the filling, they still retain their richness and a bit of crunch.
Step 4 – Marinating the pork filling
Put the minced pork in a bowl, add wood ear mushrooms, shiitake mushrooms, glass noodles (soaked and chopped), shallots, green onions, crushed peanuts along with 1/2 tsp salt, 1 tsp seasoning powder, 1/2 tsp ground black pepper, and 1 tsp fish sauce. Mix well in one direction so that the ingredients bind together, then marinate for about 10-15 minutes for the filling to absorb the spices.
Step 5 – Stuffing the meat into the squid
Use a spoon or clean hands to slowly push the meat filling inside the squid body. You should only stuff about 80% of the squid body, do not squeeze the filling too tightly to allow room for the meat to expand and the squid to shrink during steaming. After stuffing, use a toothpick to pin diagonally across the opening of the squid to secure the filling, preventing it from overflowing during the steaming process.
Step 6 – Steaming the squid
Pour water into the pot and bring to a boil, place the steamer rack on top, arrange the squid in the rack, and cover tightly. Steam the squid over medium heat for about 15-20 minutes, depending on the size of the squid and the amount of filling inside. When the squid body turns opaque white, firms up, and the filling is completely cooked, turn off the stove and remove the squid immediately to avoid over-steaming, which makes the squid chewy.
Step 7 – Finished Product
The completed steamed stuffed squid has a firm yet tender texture, retaining its natural sweet taste, with a soft, fragrant pork filling inside combined with mushrooms and nutty peanuts. When sliced into rounds, the filling sits snugly inside the squid body without breaking or falling out. The dish can be served hot with white rice and sweet and sour dipping sauce or ginger fish sauce according to your taste.
References for delicious steamed squid methods:
- 5 super easy ways to steam squid that retain its natural sweetness
- How to make steamed squid with lemongrass and ginger, delicious, crispy-sweet, not fishy
- How to make crispy-sweet steamed squid with onions easily at home
- How to make Thai-style steamed hot and sour squid, crispy-sweet and highly fragrant
- How to make steamed squid with piper lolot leaves, soft-sweet, authentic aroma at home
Tips to prevent stuffed squid from bursting when steamed
Squid is prone to cracking or spilling filling if stuffed too full or steamed at a temperature that is too high. To ensure the squid body keeps a beautiful shape and the filling does not overflow, you should note:
- Do not stuff the meat too tightly: Only fill the squid to about 80% of its body, leaving some space for the squid to shrink and the meat filling to expand during steaming.
- Pin a toothpick to secure the squid opening: After stuffing, pierce a toothpick diagonally through the squid opening to secure the filling inside, preventing it from bursting out when the squid shrinks.
- Steam over medium heat: Maintain a stable temperature, avoiding fire that is too high, which causes the squid to shrink rapidly, easily leading to cracking or tearing of the body.
How to make dipping sauce for steamed stuffed squid
Sweet and sour dipping sauce makes the steamed stuffed squid dish richer and more well-rounded. You just need to add 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 1 tablespoon of warm water into a bowl, stir to dissolve, then add 1 tablespoon of lime juice, minced garlic, and minced chili. Mix well and adjust to taste, then enjoy alongside hot steamed stuffed squid.
Delicious variations of steamed stuffed squid
In addition to the traditional steaming method, stuffed squid can also be combined with various cooking styles to change up the flavors of your meals.
Braised stuffed squid
Stuffed squid braised with fish sauce, sugar, and pepper creates a beautiful brown color, featuring savory squid and tender, fragrant pork inside. This dish is perfect to enjoy with hot rice, especially on days when you want to change up the flavor for a family meal.
See more braised squid recipes to try:
Fried stuffed squid
After being stuffed, the squid is fried to a golden brown outside, creating a slightly chewy and crispy skin while the filling remains tender and fragrant. The squid can be sliced into bite-sized rounds and served with chili sauce or sweet and sour fish sauce.
See now: Guide to making irresistibly crispy fried stuffed squid
Grilled stuffed squid
Stuffed squid is grilled until the body contracts, the exterior becomes slightly charred golden, and a very appealing aroma rises. When enjoying, you can brush on more marinade during grilling so the squid absorbs flavor and does not dry out.
See more: 10 undefeated grilled squid recipes you definitely must try
Stuffed squid in tomato sauce
Stuffed squid in tomato sauce has a slightly sour, sweet taste and an eye-catching color. The thick tomato sauce blended on the outside makes the squid and meat filling richer, perfect to enjoy with white rice.
See more: How to make rich and easy stuffed squid in tomato sauce
Stuffed squid simmered in coconut water
Simmering stuffed squid in coconut water helps the dish acquire a natural sweetness and a beautiful, glossy color. The coconut water is boiled until thickened, absorbing into the squid body and the filling, creating a rich taste that is not too overpowering.
See more irresistibly delicious simmered squid recipes:
Frequently asked questions when making stuffed squid
How many minutes to steam stuffed squid?
Stuffed squid is usually steamed for about 15-20 minutes depending on the size of the squid body and the amount of filling. When you see the squid body firming up and the filling thoroughly cooked, you can turn off the heat.
How long does steamed stuffed squid keep?
Steamed stuffed squid should be enjoyed immediately while hot to maintain its tenderness and delicious flavor. If there are leftovers, you can put them in an airtight container, store them in the refrigerator compartment for about 1-2 days, and reheat thoroughly before eating.
Which squid should be used to make delicious stuffed squid?
You should choose fresh squid with a thick body, medium size, and fully intact to easily clean and stuff. Fresh squid will have firm, sweet meat and retain a better shape after steaming.
What to do if steamed stuffed squid bursts?
Stuffed squid bursting is usually due to over-stuffing the filling or steaming at a temperature that is too high, causing the squid body to contract rapidly. To minimize this, you should only fill to about 80% of the squid body, secure the opening with a toothpick, and steam over medium heat.
Steamed stuffed squid is an easy-to-prepare, delicious dish suitable for family meals. If you love squid dishes, you can refer to the dried squid of Ola Squid to make appealing dishes at home!
