Wuxi-Style Stuffed Wheat Gluten Puffs
Tender hollow wheat gluten puffs filled with a savory pork mixture, a classic delicacy from the Wuxi region.
Story
This dish features the famous Wuxi oil-seasoned wheat gluten, known for its airy texture and ability to soak up flavors. While it is excellent in stir-fries or soups, the most traditional preparation is stuffing it with a well-seasoned meat filling.
Ingredients
Hollow wheat gluten puffs (Wuxi style)
10 pieces
Ground pork (fatty blend)
200g
Ginger, minced
1 tbsp
Scallions, minced
2 stalks
Cooking wine
1 tbsp
Light soy sauce
1 tbsp
Salt
1 tsp
Instructions
1
Prepare the filling
Combine the ground pork, minced ginger, and chopped scallions in a mixing bowl. Add the cooking wine, soy sauce, and salt. Stir vigorously in one direction until the mixture becomes sticky and well-emulsified.
2
Stuff the puffs
Gently poke a small hole in each wheat gluten puff. Take a portion of the seasoned meat and carefully stuff it inside the puff. Be gentle to avoid tearing the delicate gluten skin.
3
Cook the dish
Place the stuffed puffs in a steamer and steam over high heat for about 10 to 15 minutes until the pork is fully cooked through. Serve hot with a drizzle of the steaming juices.
