If you want to have nice looking stuffed glutten balls, I would recommend you to follow a few more important steps that are not stated in the original recipe. These steps are highlighted in red for easy referencing.
12 gluten balls – soaked, blanched over hot water and rinsed (Note: Be careful not to break the balls)
1 tbsp oil
1 tbsp chopped garlic
Some vegetables (broccoli or choy sum, blanched)
200g minced meat
100g fish paste (I used my homemade fish paste) – it can be substituted with minced prawn paste
2 tbsp dried Chinese shitake mushrooms – soaked & chopped
2 tbsp carrots - chopped
2 tbsp water chestnuts – chopped
2 tbsp spring onions (green part only) – chopped
½ tsp salt
Dash of sesame oil and pepper
1 tbsp oyster sauce
Dash of sugar, sesame oil and pepper
1) Put all filling ingredients into a mixing bowl and stir in one direction until very sticky. Keep in the fridge and marinate for at least 1 hour.
2) Stuff the prepared filling into the gluten balls. Heat up wok and pan-fry the balls under medium heat till the skin sticks tightly to the ball. Dish up and set aside.
3) Heat up 1 tbsp oil and sauté chopped garlic until fragrant. Add in stuffed gluten balls and seasonings. Bring to a boil. Lower the heat and simmer until the gravy has thickened. Turn the stuffed gluten balls occasionally so that they are cooked thoroughly. For better presentation, pan-fry slightly the balls again.
4) Dish up and serve with blanched vegetables.