Simple Way to Prepare Jamie Oliver Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, steamed taiwanese meatball dumpling (ba-wan) - sago version. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook 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. Make ready Sago
2. Get Tapioca powder
3. Take Minced pork
4. Get Bamboo shoots
5. Take Shiitake mushrooms
6. Prepare Garlic
7. Take Shallot sauce
8. Take Soy sauce
9. Prepare Rice wine
10. Make ready Egg
11. Make ready Potato starch
12. Get White paper powder
13. Take Caster sugar
14. Make ready Salt
15. Take Chinese five-spice powder
16. Make ready Coriander for garnish
17. Take Garlic sauce
18. Prepare Thick soy sauce
19. Make ready Caster sugar
20. Prepare Garlic
21. Get Water
22. Make ready Red Chilli sauce
23. Get Miso
24. Take Ketchup
25. Make ready Chilli powder or chilly sauce
26. Prepare Caster sugar
27. Get Rice flour
28. Make ready Water
29. Get 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 with this special food steamed taiwanese meatball dumpling (ba-wan) - sago version recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!