Bā Wán

About This Recipe

Bā wán (肉圓, literally 'meat circle') is a beloved street food from central Taiwan, particularly associated with the city of Changhua where it was created in the early 20th century. The outer shell is made from sweet potato starch and rice flour, giving it a translucent, pleasantly chewy and slightly gelatinous texture that is unlike any other dumpling. The filling of pork, dried mushrooms, and bamboo shoots is delicate and savory. The dish is served with a sweet, thick sauce made from garlic, soy, and sugar that coats the chewy exterior. Bā wán is typically steamed or fried — the steamed version is softer, the fried version has a slightly crispy exterior.

Ingredients

Serves 8

• 200 gsweet potato starch
• 100 grice flour
• 400 mlwater
• 200 gground pork
• 4 driedshiitake mushrooms(soaked and diced)
• 100 gbamboo shoots(diced)
• 2 tbspsoy sauce
• 1 tspwhite pepper
• 2 tbspsoy sauce(for the sauce)
• 1 tbspsugar(for the sauce)
• 2 clovesgarlic(minced, for the sauce)
• 1 tbspcornstarch(mixed with 2 tbsp water, for sauce)

Instructions

1. 1

   Make the filling

   Fry ground pork with mushrooms and bamboo shoots. Season with soy sauce and white pepper. Cool.

2. 2

   Make the starch dough

   Mix sweet potato starch and rice flour with water. Cook over medium heat, stirring constantly, until the mixture thickens into a paste. Cool slightly.

3. 3

   Form the dumplings

   Oil small bowls. Line each with starch paste. Add a spoonful of filling. Cover with more starch paste. Steam 20 minutes.

4. 4

   Make the sauce

   Fry garlic, add soy sauce, sugar, and cornstarch mixture. Cook until glossy.

5. 5

   Serve

   Unmold dumplings. Top with sweet-savory sauce and serve.

Variations

• •

  Deep-fry the steamed dumplings for a crispier exterior

• •

  Use oysters as a filling variation

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps 2 days refrigerated. Reheat by steaming 5 minutes.

Frequently Asked Questions