Taiwanese Meatballs (Rice Paper Ba-Wan)
台灣小吃肉圓（米紙版）
If you love a chewy outer skin paired with a savory, juicy filling, you have to try ba-wan! This classic Taiwanese street food features a translucent, tender casing wrapped around juicy pork, shiitake mushrooms, and bamboo shoots, finished with a drizzle of AGV sweet chili sauce. 🤤 Whether you're a street food fan or looking for something unique, this dish is definitely worth a try!
- servings
- 👥 5 servings
- time
- ⏱ 30 min
- Cuisine
- 🍽 Taiwanese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 400 gground pork
- 90 gcanned bamboo shoots
- 20 sheetsrice paper
- 20 gfried shallots
- 30 mlcooking rice wine
- 20 mlsoy sauce
- 5 gsugar
- 3 gsalt
- 30 gwhite pepper powder
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 412 kcal
- protein
- 19.5 g
- fat
- 26.2 g
- carbohydrate
- 24.8 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Add sugar to the ground meat.
- 2
Add white pepper.
- 3
Add rice wine.
- 4
Add soy sauce.
- 5
Add canned bamboo shoots.
- 6
Mix until tender and combined.
- 7
Moisten the rice paper with water to make it sticky.
- 8
Wrap the meat filling with the first layer of rice paper.
- 9
Wrap with a second layer.
- 10
Shape into a ball.
- 11
Wrap with parchment paper.
- 12
Add water to the electric steamer and steam for 10 minutes.
- 13
Enjoy!
