Stuffed Gluten Puff Recipe |
Ingredients: |
500g wheat flour Fillings: (shredded) 300g turnip 50g carrots 8 nos. fresh mushrooms Condiment: ¼ teaspoon salt 1 teaspoon sugar 1 tablespoon vegetarian oyster sauce pinch of pepper pinch of five-spice powder ½ teaspoon sesame oil 2 tablespoons oil Condiment for gravy: 3 slices ginger 1 tablespoon light soy sauce 1 tablespoon vegetarian oyster sauce ½ teaspoon sugar Starch mixture: 3 teaspoons corn flour 2 tablespoons water Garnishing: a few pips of broccoli (scald in hot water) 1 no. red chili 10 nos. fresh mushrooms (scald in hot oil) |
Method: Knead flour and wash into raw gluten. Add in ½ tablespoon baking powder and a bowl of water. Soak gluten for 40 minutes. Divide gluten and roll into small balls. Allow to stand for 20 minutes. Deep-fry gluten in oil until light golden brown. Remove and drip off excess oil. Scald in boiling water until gluten turns soft. Remove and drip dry. Heat 2 tablespoons oil and stir-fry ingredients for filling with condiment. Dish out and put aside. Stuff fillings into gluten balls and steam for 10 minutes. Take out and arrange in plate. Saute ginger in oil and add in remaining gravy condiment. Bring to boil, thicken gravy with starch mixture. Dish out and top up on stuffed gluten balls. Garnish with garnishing ingredients. When deep-frying gluten balls, keep stirring slowly to obtain even browning. |
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