Braised Chinese Greens with Stuffed Gluten Balls

Name: Braised Chinese Greens with Stuffed Gluten Balls
Total time: 45 min
Ingredients: 8-10 pieces Wheat gluten balls (油面筋); 300g Baby bok choy (小青菜); 200g Ground pork; 1 small Egg; 3 tablespoons + 1 for finishing Light soy sauce; 1 tablespoon Dark soy sauce; 2 tablespoons Shaoxing wine; 1/2 teaspoon Salt; 1/2 teaspoon Sugar; 1 tablespoon Vegetable oil; 1 tablespoon (mix with 2 tbsp water) Cornstarch slurry; 400ml Water

A comforting homestyle Jiangnan dish where tender wheat gluten balls are stuffed with savory pork, then simmered with fresh bok choy in a rich soy-based sauce. The gluten absorbs all the delicious flavors while staying pleasantly chewy.

45 min

Medium

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Braised Chinese Greens with Stuffed Gluten Balls

Story

This homestyle dish from the Jiangnan region combines two beloved ingredients: chewy wheat gluten balls and tender bok choy. The pork stuffing is seasoned just right, giving the dish a savory punch that pairs beautifully with the mild greens. It's the kind of everyday comfort food that feels like a warm hug.

Ingredients

Wheat gluten balls (油面筋) 8-10 pieces

Baby bok choy (小青菜) 300g

Ground pork 200g

Egg 1 small

Light soy sauce 3 tablespoons + 1 for finishing

Dark soy sauce 1 tablespoon

Shaoxing wine 2 tablespoons

Salt 1/2 teaspoon

Sugar 1/2 teaspoon

Vegetable oil 1 tablespoon

Cornstarch slurry 1 tablespoon (mix with 2 tbsp water)

Water 400ml

Instructions

Prepare the pork filling

Combine ground pork with Shaoxing wine, salt, and one tablespoon of light soy sauce. Crack in the egg, then stir in one direction for 2-3 minutes until the mixture becomes sticky and cohesive. Set aside for 10 minutes to let the flavors meld.

Stuff the gluten balls

Using your thumb or a small knife, poke a hole into each gluten ball, creating a small cavity. Carefully stuff each opening with the pork filling, pressing gently to pack it in. Repeat until all gluten balls are filled.

Blanch the greens

Trim the bok choy and rinse well. Bring a pot of water to boil, add a pinch of salt, then quickly blanch the greens for 30 seconds until they turn bright green. Drain and set aside.

Simmer the stuffed gluten

Pour 400ml fresh water into a wide pan and bring to a boil. Add the stuffed gluten balls carefully. Stir in the remaining light soy sauce, dark soy sauce, and sugar. Reduce heat to medium and let simmer for 8-10 minutes until the pork is cooked through.

Add greens and finish

Nestle the blanched bok choy among the gluten balls. Pour in the cornstarch slurry and give everything a gentle stir. Cook for another 2 minutes until the sauce thickens and coats the ingredients. Drizzle with remaining light soy sauce and serve hot.