Entree: China – Taiwanese Chinese – 肉圓 ➤ ba-wan (Large translucent-skinned Taiwanese pork and bamboo-shoot meatball served with a sweet-savory garlic sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- Wrapper mixture: 1 cup (150 g) tapioca starch
- Wrapper mixture: 1/4 cup (35 g) rice flour
- Wrapper mixture: 1 cup (240 ml) boiling water
- 1 lb (454 g) ground pork
- 1/2 cup (80 g) bamboo shoots, finely chopped
- 3 dried shiitake mushrooms, rehydrated and finely chopped, about 1.5 oz (40 g) rehydrated
- 2 scallions, finely chopped, about 2 oz (60 g)
- 1 large egg, lightly beaten, about 1 3/4 oz (50 g)
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) rice wine (or dry sherry)
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) white pepper
- 1 tsp (5 ml) sesame oil
- Vegetable oil for brushing/finishing
- Sauce: 1/3 cup (80 ml) light soy sauce
- Sauce: 2 tbsp (30 ml) rice vinegar
- Sauce: 3 tbsp (45 ml) water
- Sauce: 2 tbsp (30 g) brown sugar
- Sauce: 1 clove garlic, minced (about 0.106 oz (3 g))
- Sauce: 1 tsp (5 g) cornstarch mixed with 1 tbsp (15 ml) water (slurry)
- Optional: 2 tbsp (30 ml) sweet chili sauce for serving

Show original ingredient measurements

- Wrapper mixture: 1 cup (150 g) tapioca starch
- Wrapper mixture: 1/4 cup (35 g) rice flour
- Wrapper mixture: 1 cup (240 ml) boiling water
- 1 lb (454 g) ground pork
- 1/2 cup (80 g) bamboo shoots, finely chopped
- 3 dried shiitake mushrooms, rehydrated and finely chopped, about 1.5 oz (40 g) rehydrated
- 2 scallions, finely chopped, about 2 oz (60 g)
- 1 large egg, lightly beaten, about 50 g
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) rice wine (or dry sherry)
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) white pepper
- 1 tsp (5 ml) sesame oil
- Vegetable oil for brushing/finishing
- Sauce: 1/3 cup (80 ml) light soy sauce
- Sauce: 2 tbsp (30 ml) rice vinegar
- Sauce: 3 tbsp (45 ml) water
- Sauce: 2 tbsp (30 g) brown sugar
- Sauce: 1 clove garlic, minced (about 3 g)
- Sauce: 1 tsp (5 g) cornstarch mixed with 1 tbsp (15 ml) water (slurry)
- Optional: 2 tbsp (30 ml) sweet chili sauce for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare filling: In a bowl combine ground pork, chopped bamboo shoots, chopped rehydrated shiitake, scallions, beaten egg, soy sauce, rice wine, sugar, white pepper, and sesame oil. Mix until well combined and slightly sticky; refrigerate while you make the wrapper.
2. Make wrapper dough: Place tapioca starch and rice flour in a heatproof bowl. Pour boiling water over the flours while stirring with a wooden spoon until a rough dough forms. When cool enough to handle, knead briefly until smooth and elastic.
3. Divide dough into 4 equal portions. Flatten each portion into a disk about 3–4 inches (7–10 cm) across and 1/8 inch (3 mm) thick on a lightly oiled surface or parchment.
4. Portion filling into four equal pieces (about 4 oz (115 g) each). Place a filling portion in the center of each dough disk and fold the dough up and around the filling, sealing the edges and shaping into a smooth oval ball. Keep seams well sealed.
5. Steam: Place each stuffed meatball on parchment or a lightly oiled steamer tray and steam over boiling water for 20–25 minutes, until the pork is cooked through and the wrapper is translucent.
6. Finish (optional): For a traditional slightly crisp exterior, brush each steamed meatball lightly with oil and pan-fry over medium heat in a skillet 1–2 minutes per side until lightly golden.
7. Make sauce: In a small saucepan combine soy sauce, rice vinegar, water, brown sugar and minced garlic. Bring to a simmer, stir in cornstarch slurry, and cook 1–2 minutes until glossy and slightly thickened. Adjust sweetness or vinegar to taste.
8. Serve: Place Taiwanese meatballs on plates, spoon sauce generously over each, and serve hot with steamed rice or greens. Offer sweet chili sauce at the table if desired.

1. Prepare filling: In a bowl combine ground pork, chopped bamboo shoots, chopped rehydrated shiitake, scallions, beaten egg, soy sauce, rice wine, sugar, white pepper, and sesame oil. Mix until well combined and slightly sticky; refrigerate while you make the wrapper.
2. Make wrapper dough: Place tapioca starch and rice flour in a heatproof bowl. Pour boiling water over the flours while stirring with a wooden spoon until a rough dough forms. When cool enough to handle, knead briefly until smooth and elastic.
3. Divide dough into 4 equal portions. Flatten each portion into a disk about 3–4 inches (7–10 cm) across and 1/8 inch (3 mm) thick on a lightly oiled surface or parchment.
4. Portion filling into four equal pieces (about 4 oz / 115 g each). Place a filling portion in the center of each dough disk and fold the dough up and around the filling, sealing the edges and shaping into a smooth oval ball. Keep seams well sealed.
5. Steam: Place each stuffed meatball on parchment or a lightly oiled steamer tray and steam over boiling water for 20–25 minutes, until the pork is cooked through and the wrapper is translucent.
6. Finish (optional): For a traditional slightly crisp exterior, brush each steamed meatball lightly with oil and pan-fry over medium heat in a skillet 1–2 minutes per side until lightly golden.
7. Make sauce: In a small saucepan combine soy sauce, rice vinegar, water, brown sugar and minced garlic. Bring to a simmer, stir in cornstarch slurry, and cook 1–2 minutes until glossy and slightly thickened. Adjust sweetness or vinegar to taste.
8. Serve: Place Taiwanese meatballs on plates, spoon sauce generously over each, and serve hot with steamed rice or greens. Offer sweet chili sauce at the table if desired.