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

Name: Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version
Yield: 9-10 balls
Cuisine: British
Ingredients: 300 g Sago; 2-3 Tablespoons Tapioca powder; 300 g Minced pork; Bamboo shoots; 4 Shiitake mushrooms; 1 clove Garlic; 1 Tablespoon Shallot sauce; 1 Tablespoon Soy sauce; 1 Tablespoon Rice wine; 1 Egg; 0.5 Tablespoon Potato starch; White paper powder; 1 teaspoon Caster sugar; Salt; Chinese five-spice powder; Coriander for garnish; 3 Tablespoons Thick soy sauce; 1 teaspoon Caster sugar; 1 clove Garlic; 1.5 Tablespoons Water; 40 g Miso; 2 Tablespoons Ketchup; Chilli powder or chilly sauce; 1 Tablespoon Caster sugar; 1 Tablespoon Rice flour; 200 ml Water; 1 teaspoon Soy sauce

Jennifer Su @jennifersu_E

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.

Jennifer Su @jennifersu_E

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Ingredients

9-10 balls

300 gSago
2-3 TablespoonsTapioca powder
300 gMinced pork
Bamboo shoots
4Shiitake mushrooms
1 cloveGarlic
1 TablespoonShallot sauce
1 TablespoonSoy sauce
1 TablespoonRice wine
1Egg
0.5 TablespoonPotato starch
White paper powder
1 teaspoonCaster sugar
Salt
Chinese five-spice powder
Coriander for garnish
Garlic sauce
3 TablespoonsThick soy sauce
1 teaspoonCaster sugar
1 cloveGarlic
1.5 TablespoonsWater
Red Chilli sauce
40 gMiso
2 TablespoonsKetchup
Chilli powder or chilly sauce
1 TablespoonCaster sugar
1 TablespoonRice flour
200 mlWater
1 teaspoonSoy sauce

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Steps

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. 😋