Are you ready to transform your plant-based cooking game with a mind-blowing recipe that combines umami-rich shiitake mushrooms and hearty gluten flour? These incredible Shiitake Mushroom Gluten Balls are about to become your new favorite protein-packed sensation! Imagine biting into a perfectly steamed, flavor-loaded ball that's crispy on the outside, tender on the inside, and bursting with Asian-inspired taste that will make your taste buds dance with joy.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Asian
Serves: 6 servings
Ingredients
- 200g shiitake mushrooms, chopped
- 300g gluten flour
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 cup vegetable broth
Instructions
- Begin by preparing all your ingredients. Chop the shiitake mushrooms into small pieces and mince the garlic cloves. Set them aside.
- In a large mixing bowl, combine the gluten flour and the chopped shiitake mushrooms. Mix them thoroughly to ensure the mushrooms are evenly distributed throughout the flour.
- In a separate bowl, whisk together the soy sauce, sesame oil, and minced garlic. This mixture will add flavor to your gluten balls.
- Pour the soy sauce mixture into the bowl with the gluten flour and mushrooms. Stir to combine the ingredients until they start to form a dough.
- Gradually add the vegetable broth to the mixture, a little at a time, while kneading the dough with your hands. Continue adding broth until the dough is firm but slightly sticky. You may not need all of the broth, so add it gradually.
- Once the dough is well combined, knead it for about 5-7 minutes until it becomes elastic and smooth. This step is crucial for developing the gluten structure.
- Divide the dough into 6 equal portions. Roll each portion into a ball shape, ensuring they are compact and well-formed.
- Prepare a steamer by filling a pot with water and bringing it to a boil. Place the gluten balls on a heatproof plate or a bamboo steamer lined with parchment paper to prevent sticking.
- Once the water is boiling, carefully place the plate or steamer into the pot. Cover with a lid and steam the gluten balls for about 30 minutes, until they are cooked through and firm to the touch.
- After steaming, remove the gluten balls from the steamer and let them cool slightly. You can serve them as is, or pan-fry them for a crispy texture. If frying, heat a little oil in a skillet and cook the balls until golden brown on all sides.
- Serve the shiitake mushroom gluten balls hot with your favorite dipping sauce or as a part of a larger meal. Enjoy!
Tips
- Mushroom Chopping Technique: Finely chop shiitake mushrooms to ensure even distribution throughout the dough and maximize flavor impact.
- Kneading is Key: Don't rush the kneading process. A full 5-7 minutes develops the gluten's elasticity and ensures a perfect texture.
- Moisture Management: Add vegetable broth gradually. The ideal dough should be firm but slightly sticky - not too dry or too wet.
- Steaming Secrets: Use parchment paper in your steamer to prevent sticking and make cleanup a breeze.
- Texture Variation: For added excitement, try pan-frying the steamed gluten balls for a crispy exterior that adds a delightful crunch.
- Flavor Boost: Experiment with additional seasonings like ginger, green onions, or chili flakes to customize your gluten balls.
- Storage Tip: These gluten balls can be refrigerated for 3-4 days and quickly reheated, making them perfect for meal prep.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 15g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
