Pork-Stuffed Gluten Balls (肉酿生麸)
Juicy pork filling wrapped in chewy gluten balls, braised in a savory-sweet sauce. A beloved Jiangsu comfort food.
Ingredients
13 items- Fried gluten balls 10 pieces
- Ground pork 200 g
- Ginger 5 g
- Scallions 10 g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- White sugar 1 tsp
- Salt 1/2 tsp
- White pepper a pinch
- Water 300 ml
- Shaoxing wine 1 tbsp
- Sesame oil 1 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （7 steps）
Mix ground pork, ginger, scallions, 1 tbsp light soy sauce, wine, salt, white pepper, and sesame oil. Stir one way for 2 min until sticky; marinate 10 min.
Poke a hole in each gluten ball with a chopstick. Gently widen the opening without tearing the skin.
Fill each ball with the pork mixture to 90% full using a piping bag or spoon. Leave some space to avoid bursting.
Heat 2 tbsp oil over medium heat. Pan-fry the balls over low heat until lightly golden, about 2 min, turning halfway.
Add 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and 300 ml water (to halfway up balls). Boil, then reduce to low, cover, and simmer 15 min.
Uncover and increase heat to high. Baste balls continuously until the sauce thickens and coats the back of a spoon, about 3 min.
Arrange the balls on a plate, drizzle with remaining sauce, and garnish with chopped scallions.
Tips
Fry over low heat to avoid burning; baste frequently during reduction for an even glaze.
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