Squid ink is commonly used in Italian and Spanish cuisine, but it's been making a splash in Chinese food. I only learnt today that it's high in antioxidants and iron, so it's quite apt to be used in healthy steam dumplings.
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The black sheen is striking, especially with that bright pop of colour from the orange roe. The skin is a tad tougher and chewier than the shrimp dumpling's. The flavour emanates from the filling of minced prawn and dried scallop/conpoy, so other than what I think is chopped leek inside as well, the combination of almost everything makes this the epitome of a "海鲜饺”.
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It's part of a trio platter ($6.50) with chicken and vegetarian dumplings, but you can choose to have all three dumplings in the the same flavour of the other two doesn't appeal to you.