Purse-Shaped Stuffed Gluten Puff Meatballs

Name: Purse-Shaped Stuffed Gluten Puff Meatballs
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 25 g dried shrimp; 20 g chopped scallions; 25 g rehydrated shiitake mushrooms; 2 g monosodium glutamate (MSG); 50 g rehydrated bamboo shoot slices; 200 g pork rib soup; 30 fried gluten puffs; 3 eggs; 250 g water chestnuts; 25 g wet starch; 50 g spinach; 25 g flour; 2 g fine salt; 75 g cooked lard; 50 g soy sauce; 1000 g sesame oil (about 100 g consumed); 2 g ground white pepper; lean pork (minced into a paste); 2 g minced ginger; 150 g water; shrimp

A traditional Wuhan specialty of seasoned ground pork stuffed into fried gluten puffs, then cooked so the exterior turns soft and slightly chewy while the filling stays tender and juicy. Shaped like a small purse.

1h 0m

Easy

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Purse-Shaped Stuffed Gluten Puff Meatballs

Ingredients

dried shrimp 25 g

chopped scallions 20 g

rehydrated shiitake mushrooms 25 g

monosodium glutamate (MSG) 2 g

rehydrated bamboo shoot slices 50 g

pork rib soup 200 g

fried gluten puffs 30

eggs 3

water chestnuts 250 g

wet starch 25 g

spinach 50 g

flour 25 g

fine salt 2 g

cooked lard 75 g

soy sauce 50 g

sesame oil (about 100 g consumed) 1000 g

ground white pepper 2 g

lean pork (minced into a paste)

minced ginger 2 g

water 150 g

shrimp

Instructions

Prepare the ingredients

Mince the lean pork into a paste. Cut the dried shrimp, shiitake mushrooms, water chestnuts, and bamboo shoot slices into small, fine dices.

Make the filling

Transfer the meat paste to a bowl, crack in 2 eggs, then add 1 g fine salt, the dried shrimp dice, water chestnut dice, shiitake dice, 2 g minced ginger, the chopped scallions, 1 g ground white pepper, 5 g MSG, and 150 g water. Stir well until evenly combined into a filling.

Stuff the gluten puffs

Rinse the fried gluten puffs and soak them in warm water for 1 minute. Remove and drain well. Turn each puff inside out, spoon in the meat filling, and pinch the opening closed to form a purse-shaped meatball.

Prepare the batter

Crack 1 egg into a bowl, add the flour, 50 g water, and 0.5 g fine salt, and whisk into a smooth egg batter. Dip each stuffed purse meatball in the batter to coat it evenly.

Deep-fry the purse balls

Set a wok over high heat and heat the vegetable oil to about 70% hot, then briefly lift the wok off the heat. Slip the battered purse balls into the oil one by one, return the wok to high heat, and fry until golden brown with a crisp, puffy skin. Remove and drain off the excess oil.

Simmer and finish

Briefly stir-fry the ginger and scallion segments in a little oil, pour in the pork rib soup, and bring to a gentle simmer. Add the fried purse balls, shrimp, and spinach, and cook for 1 minute. Stir in the MSG, thicken with the wet starch, drizzle with the cooked lard, transfer to a serving plate, and sprinkle with ground white pepper before serving.