Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way 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 bit tasty. This will be really delicious.
Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. 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. Pronounced ba wan in the Taiwanese Hokkein dialect, the dish is a steamed ball of minced pork wrapped inside a translucent, gelatinous bubble made of rice and sweet potato flour.
To get started with this recipe, we must 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 cook that.
The ingredients needed to make Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version:
- Take 300 g Sago
- Get 2-3 Tablespoons Tapioca powder
- Prepare 300 g Minced pork
- Get Bamboo shoots
- Take 4 Shiitake mushrooms
- Make ready 1 clove Garlic
- Take 1 Tablespoon Shallot sauce
- Get 1 Tablespoon Soy sauce
- Prepare 1 Tablespoon Rice wine
- Prepare 1 Egg
- Get 0.5 Tablespoon Potato starch
- Get White paper powder
- Prepare 1 teaspoon Caster sugar
- Take Salt
- Prepare Chinese five-spice powder
- Make ready Coriander for garnish
- Take Garlic sauce
- Get 3 Tablespoons Thick soy sauce
- Take 1 teaspoon Caster sugar
- Prepare 1 clove Garlic
- Make ready 1.5 Tablespoons Water
- Make ready Red Chilli sauce
- Make ready 40 g Miso
- Make ready 2 Tablespoons Ketchup
- Get Chilli powder or chilly sauce
- Prepare 1 Tablespoon Caster sugar
- Prepare 1 Tablespoon Rice flour
- Make ready 200 ml Water
- Get 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’s going to wrap this up for this special food steamed taiwanese meatball dumpling (ba-wan) - sago version recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
