Simple Way to Prepare Gordon Ramsay Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, steamed taiwanese meatball dumpling (ba-wan) - sago version. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Steamed Taiwanese meatball dumpling (Ba-wan) - Sago version is something which I have loved my entire life.

To get started with this particular 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. Prepare 300 g Sago
2. Prepare 2-3 Tablespoons Tapioca powder
3. Take 300 g Minced pork
4. Prepare Bamboo shoots
5. Get 4 Shiitake mushrooms
6. Make ready 1 clove Garlic
7. Take 1 Tablespoon Shallot sauce
8. Take 1 Tablespoon Soy sauce
9. Get 1 Tablespoon Rice wine
10. Get 1 Egg
11. Take 0.5 Tablespoon Potato starch
12. Take White paper powder
13. Prepare 1 teaspoon Caster sugar
14. Take Salt
15. Take Chinese five-spice powder
16. Take Coriander for garnish
17. Get Garlic sauce
18. Make ready 3 Tablespoons Thick soy sauce
19. Prepare 1 teaspoon Caster sugar
20. Get 1 clove Garlic
21. Make ready 1.5 Tablespoons Water
22. Get Red Chilli sauce
23. Prepare 40 g Miso
24. Get 2 Tablespoons Ketchup
25. Take Chilli powder or chilly sauce
26. Get 1 Tablespoon Caster sugar
27. Make ready 1 Tablespoon Rice flour
28. Get 200 ml Water
29. Get 1 teaspoon 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. 😋

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