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

Hey everyone, it’s me again, Dan, welcome to my 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. For mine, I will make it a 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 foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is something which I’ve loved my whole life.

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