Meat-Stuffed Gluten Balls

Name: Meat-Stuffed Gluten Balls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 600 g Pork leg meat, minced; 15 g Fine salt; 30 g Refined white sugar; 10 g Chopped scallions; 500 g Raw wheat gluten (stretched into strips, soaked, then pulled into sheets); 70 g Shaoxing wine; 50 g Soy sauce; 2 g MSG; 2 g Sesame oil

A classic Wuxi specialty, Rou Niang Sheng Fu (stuffed fresh gluten) is made by wrapping a seasoned meat filling in fresh gluten skin and simmering it. It features a thin, springy, silky exterior, tender juicy meat filling, and a clear, flavorful broth.

45 min

Easy

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Ingredients

Pork leg meat, minced 600 g

Fine salt 15 g

Refined white sugar 30 g

Chopped scallions 10 g

Raw wheat gluten (stretched into strips, soaked, then pulled into sheets) 500 g

Shaoxing wine 70 g

Soy sauce 50 g

MSG 2 g

Sesame oil 2 g

Instructions

Prepare the meat filling and gluten

Mince the pork and place it in a bowl. Add the chopped scallions, 50 g of the Shaoxing wine, soy sauce, and sugar, and mix into a meat filling. Stretch the raw gluten into long strips, cut into 50 pieces, shape into rounds, and soak in clear water for about 10 minutes. Remove and pull into evenly thin round sheets, place 17 g of meat filling in each, seal the opening, and form raw gluten meat rounds.

Cook the dish

Place the pot over high heat, add 1500 g of clear water and bring to a boil, then add the fine salt and the raw gluten meat rounds. Cook until small bubbles form at the edge of the pot, then simmer on low heat for 5 minutes. Skim off the foam, add the remaining Shaoxing wine, MSG, and sesame oil, and transfer to a large soup bowl to serve.