Cooking class for May- Pork Stuffed Gluten Balls and Golden Pumpkin

Once again, it is time for the cooking class recipes. Normally attended by at least twenty women, this session was surprisingly much smaller. I did bring a guest with me (MH) to boost the numbers, but we still only occupied one large table. Although I did miss my friends who could not be there, since there are always fussy people at the table, diminished numbers at the table often mean more food for me!

Pork Stuffed Gluten Balls


Minced pork 200 grams
Chinese mustard (or any greens, like spinach)
Broccoli 100 grams
1 egg
1 package of gluten balls (they are hard, look like large ping pong balls, and are the color of brown eggs, and here they can be purchased in a clear cellophane bag)
½ tablespoon of white pepper
1 tablespoon of dark soya sauce
1 tablespoon of Chicken granules
2 tablespoons sugar
water

Cook Chinese mustard, or other greens, in boiling water briefly until color intensifies. Dip quickly in cold water to stop the cooking process, Squeeze out water and chop finely. Combine with minced pork, egg and seasonings (the white pepper)- the mixture should be loose. Break a hole in the gluten and stuff the pork inside.

Cook broccoli – steam or lightly boil in water and chicken granules. Drain and place on serving plate.

Heat a non stick pan and add oil, and place the stuffed gluten balls in the pan. Add dark soya sauce, add the chicken essence and flavor with pepper and sugar. Spoon the sauce over the balls as they cooks. Add water if thin and cook until all is reduced, and sauce is quite thick. Place in the center of the platter, with broccoli on the outside and serve.

Golden Pumpkin

Pumpkin (Japanese Kabocha is perfect, but can also use sweet potato) 200grams
Red pepper 10 grams (or one pepper), medium sized dice
Oil 500 grams (for frying)
1 tablespoon of Sichuan pepper salt
1 egg
1 tablespoon of chicken granules
1 tablespoon garlic- chopped
Cornstarch
½ tablespoon salt
1 tablespoon breadcrumbs (panko or coarse crumbs would be fine)

Cut pumpkin into ¼ inch slices, coat first in a mixture of the salt, chicken granules, and egg yolk, then add to a dish with cornstarch. Heat your wok with oil and add pumpkin in batches, fry until golden. Remove from wok.

Quickly stir fry red pepper and garlic, and add fried pumpkin pieces. While still hot, season with Sichuan pepper salt.



There will be no recipes for the month of June. The restaurant will be doing the dragon boat dumplings that we made last year. I think that there also might be a break for the summer- so maybe there will be another recipe somewhere around September?