Taiwanese Ba Wan Recipe
Ba wan is believed to have been created by a scribe in Beidou Township, Changhua County. Originally named Fan Wan-chu, it was served as emergency food for disaster relief after severe floods struck the area in 1898. This popular Taiwanese street food features a disk-shaped dough made from corn starch, rice flour, and sweet potato starch.
Ingredients
- Sago – 300g
- Tapioca powder – 2-3 tbsp
- Minced pork – 300g
- Bamboo shoots
- Shiitake mushrooms – 4
- Garlic – 1 clove
- Shallot sauce – 1 tbsp
- Soy sauce – 1 tbsp
- Rice wine – 1 tbsp
- Egg – 1
- Potato starch – 0.5 tbsp
- White paper powder
- Caster sugar – 1 tsp
- Salt
- Chinese five-spice powder
- Coriander (for garnish)
For garlic sauce
- Soy sauce (thick) – 3 Tablespoons
- Caster sugar – 1 tsp
- Garlic – 1 clove
- Water – 1.5 tbsp
For red chilli sauce
- Miso – 40g
- Ketchup – 2 tbsp
- Chili powder (or chili sauce)
- Caster sugar – 1 tbsp
- Rice flour – 1 tbsp
- Water – 200 ml
- Soy sauce – 1 tsp
Instructions
- Begin by taking the sago rice and adding some water to it. Soak it for about 15-20 minutes.
- Now, take a pan and heat some oil in it. Add the bamboo shoots and mushrooms and let both the ingredients fry. Add some shallot sauce and a little bit of salt for seasoning. Keep it away to cool.
- It’s time to take the minced pork and add sugar, salt, the Chinese five spices, an egg, minced garlic, rice wine, white pepper powder, soy sauce, and potato to it. Mix the pork (clockwise) until all the ingredients are properly mixed. Throw in the fried bamboo shoots and mushrooms. Place the mixture in the refrigerator for approximately 40-60 minutes.
- Next, take the sago rice and beat it. Once done, combine it with tapioca to make the wrapping dough. Pour a little bit of oil on your palms. Take some of the prepared dough and flatten it. Add some of the meat in the center. Wrap and shape it like a ball. Transfer it onto a steamer paper.
- Allow the roll to steam for about 15-18 minutes, according to the size of the ball. When you observe the dough turning translucent, take it off the steamer.
- It’s time to make garlic sauce. Take all the ingredients and combine them properly.
- For red chili sauce, take all the ingredients (except soy sauce) and add them to a milk pan. Combine properly and let it cook until the sauce thickens. Once done, shut off the heat and add in the soy sauce.
- Split open the top of the dumpling with the help of successors. Add some garlic sauce and red chili sauce on top. Sprinkle some coriander and serve!
Nutrition
Calories: 147kcalCarbohydrates: 14gProtein: 11gFat: 5gSaturated Fat: 2gCholesterol: 45mgSodium: 711mgFiber: 1gSugar: 5g
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