Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version
Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, steamed taiwanese meatball dumpling (ba-wan) - sago version. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is something that I’ve loved my whole life. They are fine and they look wonderful.

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 get started with this recipe, we must first prepare a few ingredients. 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:
  1. Make ready 300 g Sago
  2. Make ready 2-3 Tablespoons Tapioca powder
  3. Make ready 300 g Minced pork
  4. Get Bamboo shoots
  5. Make ready 4 Shiitake mushrooms
  6. Take 1 clove Garlic
  7. Take 1 Tablespoon Shallot sauce
  8. Prepare 1 Tablespoon Soy sauce
  9. Get 1 Tablespoon Rice wine
  10. Get 1 Egg
  11. Get 0.5 Tablespoon Potato starch
  12. Make ready White paper powder
  13. Prepare 1 teaspoon Caster sugar
  14. Make ready Salt
  15. Prepare Chinese five-spice powder
  16. Make ready Coriander for garnish
  17. Take Garlic sauce
  18. Prepare 3 Tablespoons Thick soy sauce
  19. Make ready 1 teaspoon Caster sugar
  20. Take 1 clove Garlic
  21. Make ready 1.5 Tablespoons Water
  22. Take Red Chilli sauce
  23. Take 40 g Miso
  24. Take 2 Tablespoons Ketchup
  25. Take Chilli powder or chilly sauce
  26. Get 1 Tablespoon Caster sugar
  27. Get 1 Tablespoon Rice flour
  28. Make ready 200 ml Water
  29. 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.

Steps to make Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version:
  1. Pour some water into the sago rice and soak it for 15-20 minutes.
  2. Fry the mushrooms and bamboo shoots. Add in some salt and shallot sauce for seasoning. Set aside to cool.
  3. 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.
  4. 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.
  5. Steam them for 15-18 minutes (time can be variable depends on the size). When the dough turns into translucent, it’s done.
  6. 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.
  7. 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 it up with this exceptional food steamed taiwanese meatball dumpling (ba-wan) - sago version recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!