Ba wan is a Taiwanese street food that consists of a disk-shaped dough prepared using corn starch, rice flour and sweet potato starch. The translucent dough is then stuffed with a savory filling and consumed along with a sweet and savory sauce.
The filling differs extensively depending on the different areas in Taiwan, but typically includes a combination of bamboo shoots, pork and shiitake mushrooms.
This dish is served in most night markets throughout Taiwan.
Origin & Cultural Significance
A scribe is said to have invented ba wan in Changhua County’s Beidou township. It was called orignally called Fan Wan-chu and was served as food for disaster relief when the area was hit by heavy floods in 1898.
Taiwanese Ba Wan Recipe
Ba wan is a Taiwanese street food that consists of a disk-shaped dough prepared using 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 Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 147Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 711mgCarbohydrates: 14gFiber: 1gSugar: 5gProtein: 11g