Jin Zhen Cloud Ear Stuffed Shan Gen (Fish Maw Balls)

Why people make this dish

Nothing goes to waste in Bro Niu’s kitchen. When he makes pork-and-watercress filling for dumplings or Shanghai wonton, any leftover stuffing becomes the basis for another dish entirely: egg dumplings, or — as in this recipe — stuffed fish maw balls (shan gen), braised with cloud ear fungus and golden needle lily buds. Shan gen (山根) are the dried and processed air bladders of fish — they look like small spongy balls and are prized for their gelatinous texture when cooked. Stuffed and braised this way, they absorb the flavours of the ginger-fragrant stock beautifully.

The combination of cloud ear fungus, golden needle lily buds, and shiitake with a meat filling is a classic Cantonese formula for a dish that is simultaneously flavourful, easy on the stomach, and traditionally considered to support digestion and blood health. Bro Niu notes it as an especially good dish for those recovering from illness, post-surgery, or for anyone who tends toward anaemia or physical weakness.

Who it suits / who should be cautious

• An excellent recovery dish for those post-illness, post-surgery, or with mild anaemia
• Good for those with a weak appetite or easy fatigue
• Suitable for the whole family as a nutritious everyday side dish

Why these ingredients (the food-therapy logic)

• Shan gen (fish maw balls): High in collagen and easy to digest; traditionally considered neutral and nourishing, supporting blood and yin without being heavy.
• Golden needle lily buds (jin zhen): Sweet and slightly cooling; traditionally associated with calming the spirit, easing liver qi, and supporting blood quality.
• Cloud ear fungus (yun er / Auricularia): Sweet and neutral; traditionally used to nourish blood, support the lungs, and aid circulation.
• Watercress (sai yang cai) in the stuffing: Pungent and slightly cool; traditionally helps clear lung heat, supports digestion, and lightens the richness of the minced pork filling.
• Half-fat-half-lean pork: The half-fat content is important — all-lean pork lacks the flavour and binders needed to make the stuffing cohesive and tasty; watercress is a “lean” vegetable and needs the fat to balance it.

Ingredients (8 pieces / 2–3 servings)

Ingredient	Amount	Notes
Shan gen (fish maw balls)	8 pieces	Available from dried seafood shops
Ginger, grated	1 teaspoon	For stir-frying
Fresh coriander	1 sprig, chopped	For garnish
Dried golden needle lily buds (jin zhen)	Small handful	Soak until soft, blanch and drain
Dried cloud ear fungus (yun er)	Small handful	Soak until soft, blanch and drain
Dried shiitake (dong gu)	4 caps	Soak until soft, remove stems
Stock	1 bowl (~250 ml)
Seasoning	To taste
Stuffing: half-fat-half-lean minced pork	3 liang (~115 g)
Stuffing: watercress (sai yang cai)	2 liang (~75 g)	Blanch, squeeze dry, finely chop
Stuffing: egg white	1
Stuffing: salt, light soy, cornstarch	To taste

Method

1. Prepare the stuffing: Blanch the watercress briefly in boiling water, drain, rinse under cold water, finely chop, and squeeze out as much moisture as possible. Combine with the minced pork, egg white, and seasoning (salt, light soy sauce, a little cornstarch). Stir in one direction until sticky and well combined.
2. Prepare the shan gen: Use a finger to press a hole into each fish maw ball — size to your liking. Pack the pork-and-watercress stuffing firmly into each cavity.
3. Prepare the mushrooms: Soak golden needle lily buds and cloud ear fungus separately in water until fully expanded. Drain and blanch both briefly in boiling water. Soak shiitake until soft, then remove the stems.
4. Cook: Heat a little oil in a wok. Add the grated ginger and stir-fry briefly until fragrant. Add the stuffed shan gen and pan-fry until lightly golden on the outside.
5. Add the golden needle lily buds, cloud ear fungus, and shiitake. Pour in the stock and seasoning. Simmer for about 10 minutes until everything is fully cooked and the sauce has reduced slightly.
6. Scatter with chopped coriander and serve.

Bro Niu’s tips

The secret to a good pork filling — whether for dumplings, wonton, or stuffed vegetables — is always to use half-fat-half-lean pork. All-lean mince is too dry and bland. Watercress (or white cabbage) is a “lean” vegetable, so the slightly fatty pork balances it beautifully. When making a larger batch of stuffing for dumplings, keep the remainder for dishes like this one — it keeps in the fridge for a day or can be frozen. Leftovers can also be used to make egg dumplings (dan jiao) or stuffed tofu puffs (dou bao).

Community questions answered (selected)

• Q (Be): Will the stuffing leak out of the fish maw balls? Bro Niu: Try it and see — just press a hole with your finger, pack the stuffing in firmly, and it should hold during the gentle braising. They tend to hold their shape well.

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Published April 27, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.