How to Prepare Speedy Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version

Hey everyone, it is Jim, welcome to our recipe site. 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’m gonna 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 well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular 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 can achieve that.

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

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