Homemade Changhua Ba-wan (Taiwanese Meatballs)

Name: Homemade Changhua Ba-wan (Taiwanese Meatballs)
Ingredients: 150 grams (about 5.3 oz) pork shoulder; 100 grams (about 3.5 oz) cooked bamboo shoots; 15 dried shiitake mushrooms; 5 shallots; Soy sauce, salt, white pepper, and sugar, to taste; Ba-wan dough mixture; 2 cups rice flour (about 240 grams); 6 cups water (about 1.4 liters); 1 cup sweet potato starch (about 120 grams); 1 cup cornstarch (about 120 grams); Sauce; 3 tablespoons sweet chili sauce; 3 tablespoons ketchup; 3 tablespoons sugar; 1 tablespoon cake flour (about 8 grams); 300 grams water (about 1 1/4 cups)

甜廚花姐姐 @cook_16588

https://www.facebook.com/yiyi0719/

Once you get the right flour mixture ratio, you can make your favorite Changhua-style ba-wan at home! These deep-fried ba-wan are different from the steamed version—the outer skin is crisp, chewy, and fragrant, while the filling is full of traditional flavor. The sauce is sweet and savory, making it delicious.

甜廚花姐姐 @cook_16588

https://www.facebook.com/yiyi0719/

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Ingredients

150 grams(about 5.3 oz) pork shoulder
100 grams(about 3.5 oz) cooked bamboo shoots
15dried shiitake mushrooms
5shallots
Soy sauce, salt, white pepper, and sugar, to taste
Ba-wan dough mixture
2 cupsrice flour (about 240 grams)
6 cupswater (about 1.4 liters)
1 cupsweet potato starch (about 120 grams)
1 cupcornstarch (about 120 grams)
Sauce
3 tablespoonssweet chili sauce
3 tablespoonsketchup
3 tablespoonssugar
1 tablespooncake flour (about 8 grams)
300 gramswater (about 1 1/4 cups)

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Steps

1

Dice all the ingredients and set aside.
2

Fry the shallots until fragrant (watch the heat! Overcooked shallots will taste bitter).
3

Add the diced ingredients and seasonings in order, stir-fry until fragrant, then remove from heat and let cool.
4

Combine 2 cups rice flour, 1 cup sweet potato starch, and 1 cup cornstarch in a bowl (use a standard US measuring cup).
5

Add 6 cups water to the rice flour mixture and cook over the stove, stirring constantly until thickened. Let cool. (Keep stirring while cooking to prevent sticking.)
6

Once cooled, add the sweet potato starch and cornstarch, and mix together.
7

Stir the mixture until smooth and well combined.
8

Lightly oil a shallow bowl, then spread a layer of the dough mixture on the bottom. Add a suitable amount of filling.
9

Cover the filling completely with more dough mixture.
10

Once the water is boiling, reduce to medium heat and steam for 15 minutes.
11

Remove and let the ba-wan cool before unmolding (be sure to let them cool for easy removal).
12

Heat a generous amount of oil in a pan and fry the ba-wan over low heat until the skin is slightly crispy.
13

Drain off excess oil.
14

Top with homemade sauce and enjoy your delicious Changhua-style ba-wan!