about 15 meatballs
For the skin:
- 1 cup of rice flour
- 400 g of yam flour
- 6 1/5 cup of cold water
For the filling:
- 400 g of minced pork
- 8 dried shiitake mushrooms
- 170 g dried bamboo shoots
- 2 tablespoon of dried shrimp
- 1 tablespoon of fried onion
- 2 tablespoons of oil
- 4 cloves garlic, minced
Marinades for pork:
- 1 1/2 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1/4 teaspoon of powder pepper
- 1 tablespoon of cornstarch
- 1 tablespoons of cooking wine
- 1 tablespoon of soy sauce
- 1/2 teaspoon of salt
- 1/4 teaspoon of 5 spice
For the sauce:
- 2 tablespoons of rice flour
- 1 1/2 cups of water
- 1 tablespoon of sugar
- 1 tablespoon of Miso
- 2 tablespoons of tomato ketchup
Mix rice flour and cold water in a saucepan. Whisk until all the rice flour is dissolved in water. Cook mixture over medium heat, stirring constantly until it begins to boil and thicken like glue. It takes about 30 minutes. Remove from heat and let cool and set aside.
To prepare the toppings. Marinate the ground pork with soy sauce, sugar, pepper and cornstarch for 2 hours.
Soak the dried mushrooms until wilted and dried bamboo shoots for 20 minutes, then blanch in boiling water. Soak the dried shrimp for 20 minutes.
Heat a pan with 2 tablespoons oil, add garlic, dried shrimp and mushrooms and saute 1 minute. Add the marinated pork and cook until pork is no longer pink. Add bamboo shoots and stir fry for 1 minute. Season with cooking wine, soy sauce, 5 spice, fried onions and salt. Stir and remove from heat and set aside.
Prepare small bowls and grease with a little oil. Sift flour yam. Add yam flour sifted into the mixture of glutinous rice that had cooled a little bit.
Initially, the texture has a rough appearance. Continue to mix until a smooth paste. Fill greased bowl with 2-3 tablespoons of mixture and spread it in the bowl.
fill to the brim , cover filling with the rice mixture and ensure that all the filling is covered. Repeat until all mixture is used.
Bring a saucepan of water to a boil. Place the bowls in a steamer basket and cook for 15 minutes.
Meanwhile, prepare sauce by mixing in a small pan, the rice flour, water, sugar, miso and ketchup. Cook over medium heat, stirring constantly, until a thick and sticky. The sauce will thicken.
When the cooking is complete, remove from heat and let cool for several minutes until dough is firmer.
Use a butter knife to unmold the meatball then use scissors to make an x by cutting above meatball.
Drizzle with sauce and sprinkle with chopped parsley and serve.
Tips : The stuffing varies in different regions of Taiwan. It can also be fried after have unmold the meatball.
Anecdotes: It is believed that ba-wan was first prepared in Beidou Township of Taiwan by a student named Fan Wànjū. She served as food for disaster relief from heavy flooding during the late Qing Dynasty (1644-1912). Since then, ba-wan has spread in different regions of Taiwan and is now considered by many as a national food.
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