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

Why people make this dish

Nothing goes to waste in Nourilo’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. Nourilo notes it as an especially good dish for those recovering from illness, post-surgery, or for anyone who tends toward anaemia or physical weakness.