Chinese Style Traditional Snack: Steamed Ba Wan (Taiwanese Meatballs) Recipe by ERiN
This recipe is translated from Cookpad Taiwan. See original: ｜中式｜傳統小吃x清蒸肉圓 Cooking Instructions 1.5 hours 1 For the ba-wan dough: Add all the starches to a pot, then pour in the water and stir until smooth with no lumps. Cook over low heat, stirring constantly, until the mixture thickens slightly. Remove from the pot as soon as it reaches a glue-like consistency to prevent overcooking, which makes it hard to spread. 2 Prepare the filling: Combine the ground pork with all the seasonings. Put on food-safe gloves and mix by hand until sticky. Add diced bamboo shoots last, if using. 3 To assemble: Lightly oil a small dish (like a soy sauce dish). Spread a layer of dough on the bottom, add a tablespoon of filling in the center, then cover with another layer of dough. If there are any holes, patch them with more dough. 4 Steam: Use your largest pot at home. Once the water is boiling, steam the ba-wan for 20 minutes. Adjust the time as needed depending on the dough’s doneness. They’re ready when the dough turns translucent and you can see the filling inside. 5 For the orange sauce: Combine all sauce ingredients in a small pot and stir constantly. Once it comes to a boil, add a cornstarch slurry to thicken to your liking. The sauce will thicken more as it cools. 6 To serve: Plate the ba-wan, top with spicy rice sauce, soy sauce, vinegar, and sesame oil. If you don’t have cilantro, use chopped green onions instead. Enjoy! 1 For the ba-wan dough: Add all the starches to a pot, then pour in the water and stir until smooth with no lumps. Cook over low heat, stirring constantly, until the mixture thickens slightly. Remove from the pot as soon as it reaches a glue-like consistency to prevent overcooking, which makes it hard to spread. 1 For the ba-wan dough: Add all the starches to a pot, then pour in the water and stir until smooth with no lumps. Cook over low heat, stirring constantly, until the mixture thickens slightly. Remove from the pot as soon as it reaches a glue-like consistency to prevent overcooking, which makes it hard to spread. 2 Prepare the filling: Combine the ground pork with all the seasonings. Put on food-safe gloves and mix by hand until sticky. Add diced bamboo shoots last, if using. 2 Prepare the filling: Combine the ground pork with all the seasonings. Put on food-safe gloves and mix by hand until sticky. Add diced bamboo shoots last, if using. 3 To assemble: Lightly oil a small dish (like a soy sauce dish). Spread a layer of dough on the bottom, add a tablespoon of filling in the center, then cover with another layer of dough. If there are any holes, patch them with more dough. 3 To assemble: Lightly oil a small dish (like a soy sauce dish). Spread a layer of dough on the bottom, add a tablespoon of filling in the center, then cover with another layer of dough. If there are any holes, patch them with more dough. 4 Steam: Use your largest pot at home. Once the water is boiling, steam the ba-wan for 20 minutes. Adjust the time as needed depending on the dough’s doneness. They’re ready when the dough turns translucent and you can see the filling inside. 4 Steam: Use your largest pot at home. Once the water is boiling, steam the ba-wan for 20 minutes. Adjust the time as needed depending on the dough’s doneness. They’re ready when the dough turns translucent and you can see the filling inside. 5 For the orange sauce: Combine all sauce ingredients in a small pot and stir constantly. Once it comes to a boil, add a cornstarch slurry to thicken to your liking. The sauce will thicken more as it cools. 5 For the orange sauce: Combine all sauce ingredients in a small pot and stir constantly. Once it comes to a boil, add a cornstarch slurry to thicken to your liking. The sauce will thicken more as it cools. 6 To serve: Plate the ba-wan, top with spicy rice sauce, soy sauce, vinegar, and sesame oil. If you don’t have cilantro, use chopped green onions instead. Enjoy! 6 To serve: Plate the ba-wan, top with spicy rice sauce, soy sauce, vinegar, and sesame oil. If you don’t have cilantro, use chopped green onions instead. Enjoy! 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