Authentic Taiwanese Ba-Wan Recipe: A Step-by-Step Guide

Ingredients

  • For the dough:
    • 1 cup of sweet potato starch
    • 1/2 cup of potato starch
    • 1 1/4 cups of water
  • For the filling:
    • 1/2 lb of ground pork
    • 1/2 cup of diced bamboo shoots
    • 1/2 cup of diced shiitake mushrooms
    • 1 small chopped onion
    • 1 minced garlic clove
    • 1 tbsp of soy sauce
    • 1 tbsp of rice wine
    • 1 tsp of sugar
    • 1/2 tsp of salt
    • 1/4 tsp of white pepper
  • For the sauce:
    • 1 cup of broth
    • 2 tbsp of soy sauce
    • 1 tbsp of sugar
    • 1 tbsp of rice wine
    • 1 tbsp of cornstarch dissolved in 2 tbsp of water

Steps and instructions

  1. Begin with making the dough: In a large bowl, mix the sweet potato starch and potato starch. Gradually add water while stirring until the mixture forms a soft dough. Cover and set it aside for 30 minutes.
  2. While the dough is resting, prepare the filling: In a pan, heat some oil over medium heat. Add the onions and garlic and sauté until they become translucent.
  3. Add ground pork to the pan and cook until it turns brown. Add diced bamboo shoots and shiitake mushrooms and cook for a few more minutes.
  4. Season the filling with soy sauce, rice wine, sugar, salt, and white pepper. Mix well and let it cool.
  5. After the dough has rested, divide it into small pieces. Flatten each piece into a thin round shape.
  6. Place a spoonful of cooled filling in the center of a dough round. Fold the edges of the dough over the filling to form a half-moon shape. Seal the edges securely. Repeat the process with the rest of the dough and filling.
  7. Bring a pot of water to a boil. Carefully drop the Ba-Wan into the boiling water. Cook until they float to the surface. Then continue to cook for an additional 10-12 minutes.
  8. While the Ba-Wan are boiling, make the sauce: In a small saucepan, combine broth, soy sauce, sugar, and rice wine. Bring to a gentle simmer. Stir in the cornstarch mixture and cook until the sauce thickens.
  9. Drain the cooked Ba-Wan and spoon some sauce over each one. Serve hot and enjoy your homemade Ba-Wan!

Tools for making

  • Large bowl - for mixing the dough and preparing the filling.
  • Pan - for sautéing the onions, garlic, and cooking the filling.
  • Pot - for boiling the Ba-Wan.
  • Spoon - for stirring the filling and sauce.
  • Knife - for chopping the onions and garlic, and dicing the bamboo shoots and shiitake mushrooms.
  • Measuring cups - for measuring the sweet potato starch, potato starch, water, soy sauce, rice wine, and sugar.
  • Measuring spoons - for measuring the salt, white pepper, and cornstarch.
  • Cutting board - for chopping onions, garlic, bamboo shoots, and shiitake mushrooms.
  • Rolling pin - for flattening the dough rounds.
  • Slotted spoon - for removing the cooked Ba-Wan from boiling water.

Recipe variations

  • Use a different type of starch for the dough, such as tapioca starch or cornstarch.
  • Replace the ground pork with ground chicken, beef, or shrimp for a different protein option.
  • Add vegetables like carrots, peas, or water chestnuts to the filling for added crunch and nutrition.
  • Make a vegetarian version by substituting the ground meat with crumbled tofu or textured vegetable protein (TVP).
  • Experiment with different seasonings for the filling, such as ginger, five-spice powder, or chili flakes, to add a unique flavor profile.
  • Try different dipping sauces, such as a sweet and sour sauce, spicy chili sauce, or a garlic-infused soy sauce.
  • For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.
  • Make a healthier version by steaming the Ba-Wan instead of boiling them in water.
  • Add a touch of sesame oil to the filling for an extra layer of aroma and flavor.
  • Experiment with the dough by adding spinach or beet puree to give it a vibrant color.

Recipe overview

Ba-Wan is a popular Taiwanese street food that is often described as a "super dumpling" due to its larger size compared to typical dumplings. Its uniqueness extends to the translucent and chewy dough made from a mixture of sweet potato and potato starch. The savory filling primarily consists of ground pork and diced vegetables, flavored with soy sauce, rice wine, and other seasonings. The cooking process involves boiling the dumplings until they float and are fully cooked, and they are typically served with a sauce made from broth, soy sauce, rice wine and sugar. Expect to create a dish that is a delightful mix of textures and flavors, all wrapped up in a sizable dumpling package. Whether you're new to Taiwanese cuisine or a long-time fan, this Ba-Wan recipe is sure to provide an enjoyable cooking and eating experience.

Common questions

  1. Can I substitute the sweet potato starch with another type of starch?
  2. Yes, you can substitute sweet potato starch with tapioca starch or cornstarch in equal amounts.
  3. Can I use a different type of meat for the filling?
  4. Absolutely! While ground pork is traditional, you can use ground chicken, beef, or even tofu as a vegetarian option.
  5. Can I make the dough in advance?
  6. It is best to make the dough fresh to ensure optimal texture. However, you can refrigerate the dough for a few hours if needed. Let it come to room temperature before rolling and filling.
  7. Can I freeze the Ba-Wan?
  8. Yes, you can freeze the uncooked Ba-Wan. Place them on a baking sheet lined with parchment paper, making sure they don't touch each other. Once frozen, transfer them to a freezer-safe container or bag. Cook them directly from frozen, adding a few extra minutes to the cooking time.
  9. Can I make a vegetarian version of Ba-Wan?
  10. Yes, you can make a vegetarian version by omitting the ground meat and increasing the amount of diced vegetables, such as bamboo shoots and mushrooms. You can also add tofu or other plant-based protein as desired.
  11. What can I serve with Ba-Wan?
  12. Ba-Wan is often served with a dipping sauce made from soy sauce, vinegar, and chili oil. You can also serve it with some pickled vegetables or a side of steamed greens.
  13. How long can I store the cooked Ba-Wan?
  14. Cooked Ba-Wan can be stored in the refrigerator for up to 3 days. Reheat them in a steamer or microwave before serving.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the dough and prepare the filling.
  • Pan - A frying pan or skillet to cook the filling ingredients.
  • Pot - A pot to boil the Ba-Wan.
  • Spoon - Utensil for mixing the filling and sauce ingredients.
  • Knife - To chop onions, garlic, and dice bamboo shoots and mushrooms.
  • Rolling Pin - To flatten the dough into thin rounds.
  • Slotted Spoon - For removing the cooked Ba-Wan from boiling water.
  • Saucepan - To prepare the sauce.
  • Whisk - To blend the cornstarch with water for the sauce.

Origin stories

Ba-Wan, often referred to as Taiwanese meatballs, is a delectable treat that originates from the Changhua County and Chiayi region of Taiwan. This delightful dish is an embodiment of the island's history, blending influences from various culinary traditions. Ba-Wan is often enjoyed during Taiwanese festivals and is considered a symbol of unity and togetherness. Its translucent skin, created from a mixture of rice and sweet potato flour, is a testament to the inventiveness and resourcefulness of the island's early inhabitants. Despite its humble beginnings, Ba-Wan has grown in popularity and is now a beloved street food savory snack, enjoyed not only in Taiwan but around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.