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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, steamed taiwanese meatball dumpling (ba-wan) - sago version. One of my favorites. 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 current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is something that I have loved my whole life.

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

So that is going to wrap this up for this exceptional food steamed taiwanese meatball dumpling (ba-wan) - sago version recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!