How to Cook Appetizing Steamed Taiwanese meatball dumpling (Ba-wan) – Sago version

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

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We hope you got benefit from reading it, now let’s go back to steamed taiwanese meatball dumpling (ba-wan) – sago version recipe. To make steamed taiwanese meatball dumpling (ba-wan) – sago version you need 29 ingredients and 7 steps. Here is how you cook it.

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

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

Steps 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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