A translucent, gelatinous dome of sweet potato starch encasing a savory filling of seasoned beef and bamboo shoots, steamed or fried and doused in a sweet-savory sauce — a uniquely Taiwanese creation.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small bowl
Garnishes: cilantro, sweet sauce
Accompaniments: soup broth
Instructions
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1
Cook filling: sauté ground beef with garlic until browned. Add bamboo shoots, mushrooms, soy sauce, five-spice, sugar, and white pepper. Cook 5 minutes. Cool.
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2
Make wrapper: mix sweet potato starch and rice flour with water in a pot. Cook over medium heat, stirring constantly, until the mixture becomes a thick, translucent paste. Remove from heat.
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3
Oil small bowls or molds. Place a spoonful of the starch paste in each, spreading up the sides. Add a spoonful of filling, then cover with more paste.
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4
Steam for 20 minutes until the wrapper is fully translucent and bouncy.
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5
Alternatively, deep-fry at 160°C for 8 minutes until the outside is golden and crispy.
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6
Mix sauce ingredients. Unmold the ba-wan, drizzle with sauce, and garnish with cilantro.
Did You Know?
In Changhua, the birthplace of ba-wan, there is an unwritten etiquette rule: eat the wrapper and filling first, then pour soup into the leftover sauce in your bowl to make a second course.
Chef's Notes
Equipment Tips
- steamer
- small bowls or molds
- wok
Garnishing
cilantro, sweet sauce
Accompaniments
soup broth
The Story Behind 肉圓
Ba-wan originated in Changhua during the late Qing Dynasty, reportedly created as a temple offering during a natural disaster. The translucent sweet potato starch wrapper is a uniquely Taiwanese invention, reflecting the island's deep relationship with sweet potatoes. Different regions of Taiwan have distinct ba-wan styles — steamed in the north, fried in the south — and the debate over which is superior rivals Taiwan's other great food arguments.
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