Step-by-Step Guide to Make Ultimate Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version

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

Hey everyone, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, steamed taiwanese meatball dumpling (ba-wan) - sago version. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is something that I have loved my whole life. They're fine and they look fantastic.

To begin with this 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 cook that.

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

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

Instructions 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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