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

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, steamed taiwanese meatball dumpling (ba-wan) - sago version. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have steamed taiwanese meatball dumpling (ba-wan) - sago version using 29 ingredients and 7 steps. Here is how you can achieve that.

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