This is a super easy recipe for stuffed gluten balls. The flavor is sweet and savory. The gluten skin is chewy and bouncy after cooking, and the meatballs inside are delicious too.
Materials
Steps to make stuffed gluten, an incredibly delicious and satisfying dish
Mix all the ingredients and minced meat together evenly and stir for about one and a half minutes.
The mixed meat filling clumps together and becomes noticeably stickier.
Prepare three sections of scallion, then slice the ginger (I chopped more because my ginger was small), and one star anise.
Then poke a hole in the gluten puff, and use your finger to press out the fibrous bits inside by rotating it around. Don't use too much force or you'll break the gluten puff.
Stuff the minced meat into the gluten puffs; you can use chopsticks to put it in or use a piping bag.
Heat oil in a wok until it just starts to smoke. Swirl the wok to coat the surface evenly with oil, then add scallions, ginger, and star anise.
After the scallions and ginger release their aroma, turn the heat to the lowest setting.
Place the gluten dough with the open end facing down.
After adding the gluten, turn the heat to medium-low and slowly rotate the pan to fry the gluten until it puffs up. Do not flip it.
After sealing the meat filling, add a spoonful of light soy sauce, half a spoonful of dark soy sauce, and a spoonful of oyster sauce. If you like it sweet, you can add a rock sugar.
Then add hot water, enough to fill the gluten to about two-thirds full, cover and cook over medium-low heat for 15 minutes.
Fifteen minutes have passed. Add a little cornstarch slurry to thicken the sauce. By this time, the water has almost evaporated. The cornstarch slurry will help the sauce coat the gluten puffs.
Let's eat!
