Recipe of Speedy Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, steamed taiwanese meatball dumpling (ba-wan) - sago version. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version. 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.

Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version:

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

Add in seasoning and fried shallots and mix evenly. It is the Taiwanese Meatball or known as Ba Wan in Hokkien.. Bring a pot of water to a boil. Meanwhile, prepare the sauce by combining the sauce ingredients in a small saucepan and cook on medium heat, stirring, until thick and sticky..

Instructions 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. 😋

Bring a pot of water to a boil. Meanwhile, prepare the sauce by combining the sauce ingredients in a small saucepan and cook on medium heat, stirring, until thick and sticky.. This is one of Buddha Girl. 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.

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