Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version. Fry the mushrooms and bamboo shoots. Add in some salt and shallot sauce for seasoning. Bawan is the quintessential Taiwanese street snack.

Soak dried mushrooms until soft, remove stems, dice. Line a large baking tray with parchment paper. Mix all ingredients in a large bowl, and smush it all up with your hands. You can have Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version using 29 ingredients and 7 steps. Here is how you achieve it.

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

It's 300 g of Sago.
It's 2-3 Tablespoons of Tapioca powder.
Prepare 300 g of Minced pork.
It's of Bamboo shoots.
Prepare 4 of Shiitake mushrooms.
You need 1 clove of Garlic.
It's 1 Tablespoon of Shallot sauce.
Prepare 1 Tablespoon of Soy sauce.
You need 1 Tablespoon of Rice wine.
It's 1 of Egg.
Prepare 0.5 Tablespoon of Potato starch.
Prepare of White paper powder.
You need 1 teaspoon of Caster sugar.
It's of Salt.
You need of Chinese five-spice powder.
You need of Coriander for garnish.
You need of Garlic sauce.
It's 3 Tablespoons of Thick soy sauce.
Prepare 1 teaspoon of Caster sugar.
Prepare 1 clove of Garlic.
It's 1.5 Tablespoons of Water.
Prepare of Red Chilli sauce.
You need 40 g of Miso.
Prepare 2 Tablespoons of Ketchup.
You need of Chilli powder or chilly sauce.
You need 1 Tablespoon of Caster sugar.
You need 1 Tablespoon of Rice flour.
Prepare 200 ml of Water.
It's 1 teaspoon of Soy sauce.

The stuffing varies widely according to different. Heat some oil in pan, remove the meatballs from the bowl and pan fry them till lightly brown on both sides. Drain well and serve with sauce immediately. The Ba-wan is a Taiwanese street food also known as meatball dumplings.

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

Pour some water into the sago rice and soak it for 15-20 minutes..
Fry the mushrooms and bamboo shoots. Add in some salt and shallot sauce for seasoning. Set aside to cool..
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..
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..
Steam them for 15-18 minutes (time can be variable depends on the size). When the dough turns into translucent, it’s done..
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..
Use successors to cut open the top of ba-wan. Pour over some garlic sauce and red chilli sauce. Garnish with some coriander. Enjoy. 😋.

The disk-shaped chewy dumpling casing is made from a glutinous rice flour which when steamed become slightly transparent. The juicy meatball filling is made from tender pork meat that's been soaked in red yeast, mixed with bamboo shoots, and shiitake mushrooms. Place beef balls on a medium plate, or whatever size plate fits in your steamer. If you're using small dishes, the beef can be steamed in batches. Combine the ground pork, shrimp, chopped scallions, ginger, and all the seasonings together.