Ba-wan (Taiwanese Meatball)

Name: Ba-wan (Taiwanese Meatball)
Ingredients: 1 2/3 cups rice flour (about 200 g); 4 3/4 cups sweet potato starch (about 600 g); 4 2/3 cups water (about 1100 ml); 4 cups diced bamboo shoots (about 900 g); as needed Sliced shiitake mushrooms, soaked; as needed Fried shallots,; 2 2/3 lbs pork shoulder (about 1200 g); as needed Rice wine,; as needed Soy sauce,; as needed Sesame oil,; as needed Five-spice powder,; as needed White pepper,; as needed Oil,; as needed Salt,; as needed MSG or flavor enhancer,; 12 small shallow dishes (for shaping); as needed Oil,

魏鈺娟（娟娟廚房創意料理） @cook_560429

花蓮市

Ba-wan (Taiwanese Meatball)

魏鈺娟（娟娟廚房創意料理） @cook_560429

Saved

Ingredients

1 2/3 cupsrice flour (about 200 g)
4 3/4 cupssweet potato starch (about 600 g)
4 2/3 cupswater (about 1100 ml)
4 cupsdiced bamboo shoots (about 900 g)
as neededSliced shiitake mushrooms, soaked
as neededFried shallots,
2 2/3 lbspork shoulder (about 1200 g)
as neededRice wine,
as neededSoy sauce,
as neededSesame oil,
as neededFive-spice powder,
as neededWhite pepper,
as neededOil,
as neededSalt,
as neededMSG or flavor enhancer,
12small shallow dishes (for shaping)
as neededOil,

Saved

Steps

1

Heat oil in a pan and sauté the shiitake mushrooms until fragrant. Add the diced bamboo shoots and stir-fry. Season with a little soy sauce, salt, MSG or flavor enhancer, five-spice powder, and white pepper. Stir well, then add fried shallots and mix evenly. Add a splash of water and stir-fry until the flavors are absorbed. Add just enough soy sauce for color. Once the filling is flavorful, remove from heat and set aside.
2

To make the wrapper: Mix the rice flour and sweet potato starch together. Add the water and stir until smooth. Cook over medium heat on the stove, stirring constantly. As the mixture thickens and becomes sticky, lower the heat and keep stirring until it forms a paste. Remove from heat and let cool before using.
3

Rinse and drain the pork shoulder. Slice, then cut into strips and cubes. Pound or tenderize the meat on both sides. Add rice wine, soy sauce, five-spice powder, white pepper, and sesame oil. Mix well and toss the meat to combine. Refrigerate for 30 minutes to marinate.
4

Grease the bottom of each small dish with oil to prevent sticking. Spread a layer of the rice paste on the bottom, add the mushroom and bamboo filling and marinated pork, then shape into a round with your hands. Cover with another layer of rice paste. Place in a steamer and steam over boiling water for 20 minutes. Remove from the steamer and unmold. The meatballs will be soft and chewy. If the wrapper tears during unmolding, patch with a little more rice paste and steam briefly again. The result is a chewy, translucent wrapper with just the right thickness. Serve with Taiwanese sweet chili sauce for the best flavor, and enjoy with a bowl of Four Gods Soup for a truly satisfying meal!
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