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

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make 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 little bit tasty. This is gonna smell and look delicious.

Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

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