📝 About This Recipe
A cornerstone of Taiwanese street food, Ba-wan is celebrated for its unique 'Q' texture—a delightful bounciness achieved through a fermented sweet potato and rice starch dough. This translucent, chewy skin encases a succulent filling of marinated pork, earthy shiitake mushrooms, and crunchy bamboo shoots. Served bathed in a signature sweet-and-savory pink sauce, this dish offers a complex interplay of textures and fermented depth that is truly unforgettable.
🥗 Ingredients
The Fermented Starch Skin
- 300 grams Sweet potato starch (high quality, coarse grain preferred)
- 50 grams Rice flour (non-glutinous)
- 500 ml Water (divided into cold and boiling portions)
- 1 tablespoon Rice sourdough starter or 'Jiuqu' (to initiate the fermentation process)
The Savory Meat Filling
- 300 grams Pork shoulder (hand-diced into small cubes)
- 4-5 pieces Dried shiitake mushrooms (rehydrated and sliced)
- 100 grams Bamboo shoots (cooked and finely diced)
- 1/2 teaspoon Five-spice powder
- 2 tablespoons Light soy sauce
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon White pepper
The Signature Pink Sauce
- 1 tablespoon Miso paste (white or yellow)
- 2 tablespoons Tomato ketchup (for color and tang)
- 2 tablespoons Sugar
- 1 tablespoon Glutinous rice flour (mixed with water to thicken)
👨🍳 Instructions
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1
Begin the fermentation: Mix the rice flour with 100ml of room temperature water and the rice sourdough starter. Cover and leave in a warm spot for 24-48 hours until it smells slightly fruity and acidic.
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2
Prepare the filling: Combine the diced pork, five-spice powder, soy sauce, Shaoxing wine, and white pepper. Marinate for at least 1 hour in the refrigerator.
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3
Sauté the filling: Heat a tablespoon of oil in a wok. Stir-fry the sliced mushrooms and bamboo shoots until fragrant, then add the marinated pork. Cook until the pork is just opaque. Remove from heat and let cool completely.
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4
Prepare the starch slurry: In a large bowl, whisk the sweet potato starch with 150ml of cold water until smooth.
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5
Gelatinize the dough: Bring the remaining 250ml of water to a rolling boil. Slowly pour the boiling water into the starch slurry while whisking vigorously. The mixture should thicken into a translucent, sticky paste.
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6
Incorporate the ferment: Fold the fermented rice flour mixture into the warm starch paste. This adds the characteristic tang and improves the 'Q' texture.
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7
Prepare the molds: Grease small, shallow ceramic bowls or saucers with a little vegetable oil to prevent sticking.
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8
Assemble the Ba-wan: Spread a layer of the starch paste (about 1cm thick) into the bottom and sides of a greased bowl. Place a generous spoonful of the meat filling in the center.
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9
Seal the meatball: Cover the filling with more starch paste, smoothing it out with a wet spatula to ensure the meat is completely enclosed.
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10
Steam: Place the bowls in a steamer over boiling water. Steam on medium-high heat for 15-20 minutes until the skin turns from opaque white to fully translucent.
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11
Cool and Set: Remove the bowls from the steamer and let them cool. The skin will firm up and become chewier as it cools.
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12
Make the sauce: Combine miso, ketchup, sugar, and 150ml water in a small pot. Bring to a simmer, then whisk in the rice flour slurry until thickened into a glossy, pink glaze.
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13
The Final Touch: Traditionally, Ba-wan are gently poached in low-temperature oil (warm, not hot) for 5 minutes after steaming to enhance the chewiness. This is optional but highly recommended.
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14
Serve: Carefully unmold the Ba-wan into a serving bowl. Snip the top with kitchen shears to let steam escape, and pour a generous amount of the pink sauce and a dash of garlic paste over the top.
💡 Chef's Tips
Always use coarse sweet potato starch if available, as it provides a superior 'Q' (bouncy) texture compared to fine powders. Do not skip the cooling phase; the starch molecules need to realign to achieve the signature chewiness. If you don't have a starter, you can substitute the fermentation step by adding a teaspoon of rice vinegar to the dough for a similar tang, though the texture will be slightly different. When assembling, keep your hands or spatula wet to handle the incredibly sticky starch paste easily. Ensure the filling is completely cooled before assembly to prevent the dough from becoming soggy during steaming.
🍽️ Serving Suggestions
Drizzle with a teaspoon of freshly mashed garlic paste for an authentic pungent kick. Garnish with plenty of fresh cilantro leaves to cut through the richness of the pork. Pair with a clear Four-Spirit Soup (Si Shen Tang) to balance the meal. Serve with a side of blanched Taiwanese bok choy or morning glory. A cold glass of Oolong tea or a Taiwanese lager makes for a perfect beverage pairing.