Braised Fried Gluten Balls with Shrimp stuffing

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Funny little things, these gluten balls. You buy them crispy and round. Like very light round french bread balls. Poke it with a chopstick, move around a little bit to make it hollow. Then use a piping bag to fill them with a mixture of:

200g shrimp blended with
30g very finely chopped belly pork
into a smooth paste into which you stir:

2 water chestnuts, chopped finely
1 garlic, chopped finely
1 t ginger, chopped finely
1/4 fresh chili, chopped finely
2 T shaoxing ricewine
1 T light soy sauce
2 T chopped coriander
salt/pepper

Then gently saute/braise these stuffed balls in some chickenstock (with garlic, ginger and shaoxing) for about 15 minutes until the gluten balls are soft and the stuffing is cooked.
Oh, add some bok choy in the end. And thicken with cornflour.

It was fun making and eating it too. Strange, soft texture, like wet bread. :-)
I guess it helps keeping the stuffing moist.