Wheat Gluten Stuffed with Meat

If you wish to stuff gluten pieces with meat, you should tear the gluten into larger pieces—for the recipe, tear into 12 or 14 pieces rather than 24. The bounciness of the gluten makes it form into balls. When you deep-fry them they swell into large balls, and while they are still puffed, punch a hole in the side with your finger and move it around to hollow out the center—do not remove any dough, however.

This dish is substantial enough to us