Step-by-Step Guide to Make Homemade Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, steamed taiwanese meatball dumpling (ba-wan) - sago version. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first 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 cook it.

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

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

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. 😋

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