Recipr for Steamed Taiwanese Meatball Dumpling

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Easiest Way to Make Ultimate Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is 9-10 balls. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular 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 cook that.

Ba-wan is a Taiwanese street food. It is like a big stuffed dumpling that originally is made by tapioca and rice starch and stuffed with pork, bamboo shoots and shiitake mushroom. Here, the sago rice has been used to replace the traditional way of making the wrap dough for Ba-wan. It’s easier to make and results in a really similar texture to the original Ba-wan.

Ingredients and spices that need to be Make ready to make Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version:

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

Instructions to make 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. 😋

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