Ingredients
500 g (about 1 lb) pork leg meat, 250 g (about 8 oz) fresh wheat gluten (raw gluten).
Seasonings
25 g Shaoxing wine, 25 g wet cornstarch, 25 g sugar, 12 g salt, 10 g scallion, 10 g ginger, and 7.5 g MSG.
Instructions
1. Knead the fresh wheat gluten into a long strip, cut it into 50 small pieces, and shape each piece into a ball. Separately, mince the pork leg, mix it with seasonings to form 50 filling portions. Stretch each gluten ball open, wrap it around a portion of the meat filling, and pinch tightly to seal.
2. Bring water to a boil in a pot, add salt, and drop in the meatballs as you make them, but do not let the water boil vigorously; add cold water as needed to prevent the boiling water from breaking the meatballs. Once all the meatballs float to the surface, add Shaoxing wine and MSG, then remove from heat and transfer to a soup bowl. This dish features thin, tender wrappers and juicy, succulent meatballs.