Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, steamed taiwanese meatball dumpling (ba-wan) - sago version. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is something that I’ve loved my entire life.
Bawan is the quintessential Taiwanese street snack. Steamed or fried, it literally means "meat ball" and is a dumpling of sorts filled with meat, bamboo shoots, and mushrooms. The semi-translucent chewy outside is made with rice flour and sweet potato flour, giving it this unique texture that's super fun to eat. It is the Taiwanese Meatball or known as Ba Wan in Hokkien..
To begin with this recipe, we have to first prepare a few components. You can cook steamed taiwanese meatball dumpling (ba-wan) - sago version using 29 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version:
- Make ready 300 g Sago
- Make ready 2-3 Tablespoons Tapioca powder
- Make ready 300 g Minced pork
- Make ready Bamboo shoots
- Prepare 4 Shiitake mushrooms
- Take 1 clove Garlic
- Take 1 Tablespoon Shallot sauce
- Prepare 1 Tablespoon Soy sauce
- Prepare 1 Tablespoon Rice wine
- Prepare 1 Egg
- Take 0.5 Tablespoon Potato starch
- Prepare White paper powder
- Prepare 1 teaspoon Caster sugar
- Make ready Salt
- Take Chinese five-spice powder
- Prepare Coriander for garnish
- Get Garlic sauce
- Prepare 3 Tablespoons Thick soy sauce
- Make ready 1 teaspoon Caster sugar
- Take 1 clove Garlic
- Get 1.5 Tablespoons Water
- Take Red Chilli sauce
- Prepare 40 g Miso
- Get 2 Tablespoons Ketchup
- Get Chilli powder or chilly sauce
- Take 1 Tablespoon Caster sugar
- Prepare 1 Tablespoon Rice flour
- Get 200 ml Water
- Take 1 teaspoon Soy sauce
The Ba-wan is a Taiwanese street food also known as meatball dumplings. The disk-shaped chewy dumpling casing is made from a glutinous rice flour which when steamed become slightly transparent. The juicy meatball filling is made from tender pork meat that's been soaked in red yeast, mixed with bamboo shoots, and shiitake mushrooms. Add in bamboo shoots and pork fillet.
Instructions to make Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version:
- Pour some water into the sago rice and soak it for 15-20 minutes.
- Fry the mushrooms and bamboo shoots. Add in some salt and shallot sauce for seasoning. Set aside to cool.
- Add salt, sugar, Chinese five spices, white pepper powder, minced garlic, rice wine, soy sauce, egg and potato starch into the minced pork. Mix and stir the meat (clockwise) until all the ingredients are combined together. Add in the mushrooms and bamboo shoots. Leave in the fridge for 40-60 minutes.
- Beat the sago rice and mix it with tapioca to form the wrapping dough. Smear some oil on the palms. Take some sago dough and flatten it. Place some mined pork in the middle. Wrap and roll it like a ball. Place it on a steamer paper.
- Steam them for 15-18 minutes (time can be variable depends on the size). When the dough turns into translucent, it’s done.
- Garlic sauce: mix all ingredients together. Red Chilli sauce: place all ingredients (apart from soy sauce) into a milk pan. Mix well and heat it until the sauce turns thicker. Turn off the heat and stir in the soy sauce.
- Use successors to cut open the top of ba-wan. Pour over some garlic sauce and red chilli sauce. Garnish with some coriander. Enjoy. 😋
The juicy meatball filling is made from tender pork meat that's been soaked in red yeast, mixed with bamboo shoots, and shiitake mushrooms. Add in bamboo shoots and pork fillet. Add in seasoning and fried shallots and mix evenly. Add minced citrus peel, oil, white pepper, salt, chicken bouillion, sugar, sesame oil and egg, oyster sauce, cilantro, peas to beef. We will surely have some traditional savoury Cantonese sticky rice dumplings.
So that is going to wrap this up for this special food steamed taiwanese meatball dumpling (ba-wan) - sago version recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
