Braised Stuffed Wheat Gluten (Rou Niang Sheng Fu)
A classic Shanghai comfort food: fresh wheat gluten pockets stuffed with seasoned minced pork, braised in a rich soy-based sauce until tender and flavorful. Each bite delivers umami and homey warmth.
Ingredients
12 items- Fresh wheat gluten 300 g
- Ground pork 200 g
- Ginger 10 g
- Spring onions 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tbsp
- Shaoxing wine 1 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Cooking oil 2 tbsp
- Cornstarch slurry 2 tbsp
Nutrition
Steps （6 steps）
In a bowl, combine ground pork, minced ginger, some scallions, 1 tbsp light soy sauce, wine, salt and white pepper. Add 1 tbsp water and stir in one direction for 2 minutes until sticky and well combined.
Cut wheat gluten into 3 cm thick pieces. Use a small knife to slit each piece from the side, cutting about two-thirds deep without breaking the bottom, forming a pocket.
Evenly stuff each pocket with the meat filling. Gently press to flatten the surface and pinch the opening closed to prevent leakage.
Heat oil in a pan over medium heat. Place stuffed gluten in pan and fry over medium-low heat for 3 minutes per side until both sides are golden brown.
Add remaining light soy sauce, dark soy sauce, sugar and about 200 ml water. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes, turning halfway, until gluten are plump and sauce has reduced by one-third.
Increase heat to medium, pour in cornstarch slurry and stir for about 1 minute until the sauce thickens and coats the gluten. Sprinkle remaining scallions and serve.
Tips
Slit the gluten carefully without cutting all the way through; stir the filling until it becomes springy for best texture; fry over medium-low heat to avoid burning the outside before the inside is cooked.
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