Stuffed Chinese Fried Gluten Balls
User Reviews
5
14 reviews
Excellent
-
Prep Time
1 hr 15 mins
-
Cook Time
25 mins
-
Total Time
1 hr 40 mins
-
Servings
6
-
Calories
232 kcal
-
Course
Main Course, Others
-
Cuisine
Chinese
Stuffed Chinese Fried Gluten Balls
Report
Stuffed Chinese Fried Gluten Balls are hollow gluten spheres filled with a richly seasoned pork and shiitake mushroom mixture. The filling is whipped to a smooth paste, blending ground pork with caramelized mushrooms, ginger, scallions, and aromatic seasonings. The stuffed balls are cooked in a savory broth with ginger, scallions, and rock sugar, resulting in flavorful, tender bites with a textured exterior and juicy interior.
Description
This recipe centers on gluten balls filled with a savory pork and shiitake mushroom mix. The filling combines ground pork, caramelized shiitake mushrooms, ginger, scallions, and seasonings like Shaoxing wine, soy sauces, sugar, sesame oil, and white pepper, whipped until smooth and thickened with water. The filling’s umami richness contrasts with the chewy gluten exterior after being stuffed carefully with a chopstick to create a hollow center filled with the paste.
The gluten balls are gently cooked in a broth flavored with rock sugar, ginger slices, scallions, star anise, Shaoxing wine, soy sauces, and oyster sauce. This simmering infuses the balls with additional depth while softening the texture, making them tender and flavorful throughout.
This dish offers a distinctive texture contrast between the spongy gluten ball shells and the smooth, savory filling. It can be served as a main or part of a larger meal relying on the unique textures and rich fillings of Chinese-style stuffed gluten preparations.
Share:
Ingredients
For the filling:
- 8 shiitake mushrooms or 6 reconstituted dried shiitake mushrooms, stems removed, fresh
- 1 tablespoon ginger (minced)
- 2 scallions
- 1 tablespoon vegetable oil
- 250 g ground pork (9 ounces; can substitute ground chicken or turkey)
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce light
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 3 tablespoons water
For the rest of the dish:
- 1 package gluten balls (50g, about 12-15 balls)
- 1 tablespoon vegetable oil
- 6 g rock sugar (can substitute 1 1/2 teaspoons granulated sugar)
- 2 lices ginger
- 2 scallions (cut into large pieces)
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce light
- 1/2 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 star anise
- 2 1/2 cups water
Instructions
Make the filling:
- Finely chop the mushrooms. Also mince the ginger and finely chop the scallions, separating the green and white parts.
- Heat 1 tablespoon oil in a wok over medium heat. Cook the shiitake mushrooms until caramelized, about 4-5 minutes (don’t stir too often; give the mushrooms a chance to caramelize). Don’t overcook the mushrooms, or they’ll turn dry. Set aside and cool completely.
- In a large mixing bowl, add the ground pork, chopped scallion whites, minced ginger, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Mix it all together, and whip everything in one direction for 5 minutes. While you’re whipping the filling, add the water 1 tablespoon at a time, until the filling becomes a thick paste, with no standing liquid.
- Add the cooled shiitake mushrooms, and keep stirring in one direction for another 3 minutes, until everything is well-combined.
Assemble the dish:
- Take each gluten ball, and use a chopstick to poke a hole at a thin/soft spot without penetrating through to the other side. With care, use two chopsticks in a turning motion to make the opening bigger, about 3/8” in diameter and no more than ½”. Use the chopsticks to gently deconstruct the inner “structure” of the gluten ball to make room for the filling, while keeping it intact.
- Stuff the gluten ball with the filling a little at a time until there is no more room, all the while keeping the gluten ball whole. Repeat until all are stuffed. This step definitely takes patience and care!
- At this point, you’ll have filling left over. However, by now, the filling already inside the gluten balls will have moistened and further broken down the inner structure, creating space for more filling. So repeat the above step and stuff more filling into each ball. You should be able to divide and use up all the filling. If not, pan-fry any remaining filling in a meat patty for a little snack. An under-stuffed gluten ball will not be as round after cooking, but there’s no harm done!
- Heat 1 tablespoon oil in a wok over low heat. Add the sugar, ginger and scallions, and cook for 1-2 minutes, until the sugar has melted and the aromatics are fragrant.
- Add the Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, 1 star anise, and 2 ½ cups water. Bring to a boil, and then reduce the heat to medium.
- Add the stuffed gluten balls, with the openings facing down. Cover, bring to a boil, and reduce the heat to medium low. Simmer for 10 minutes, carefully flipping the gluten balls halfway through the simmering process to ensure they’re cooked evenly.
- After 10 minutes, flip the gluten balls so the openings face down once again. Turn up the heat to reduce the sauce. Once the sauce has become a thin gravy (you should have about 3/4 cup of sauce left in the wok), turn off the heat and serve. Garnish with the green parts of the scallions you reserved.
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
7g
(2%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Cholesterol
30mg
(10%)
Sodium
507mg
(21%)
Potassium
211mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
80IU
(2%)
Vitamin C
2mg
(2%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 507mg | 21% |
| Potassium | 211mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
Other Recipes
You'll Also Love
