Posted by Kroocrew on Thursday, December 30, 2010 Under: Taiwan
- 80 gm (½ cup) rice flour
- 12 Tbsp sweet potato flour
- 1340 ml (45 1/3 fl oz) water
- 450 gm (1 lb) sweet potato flour
- 2 Tbsp vegetable oil
- 2 bunches of scallions, chopped
- 11 dried shiitake mushrooms
- 450 m (1 lb) minced pork tenderloin,
- 1 can (225 gm or 8 oz) bamboo shoots (sliced)
- 450 gm (1 lb) shrimp (about 22)
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 tsp salt
- 1 tsp pepper
Sauce (sweet rice paste)
- 240 ml (1 cup) long grain rice flour
- 720 ml (3 cups) water
- 120 ml (½ cup) sugar
- Cilantro, chopped
- Soy sauce
- optional: sweet chillie sauce
- Shell and devein the shrimp, remove heads and tails.
- Soak dried mushrooms in hot water until soft (20 minutes), and cut each one in half
Making the Covering
- In a large pot, combine the long grain rice flour, 12 Tbsp of sweet potato flour, and water.
- Cook at high heat, stirring continuously
- After it has come to a boil, remove from heat and let cool.
- Add 450 gm (1 lb) of sweet potato flour and mix thoroughly. Set aside.
Making the filling
- Heat wok at high heat and add the vegetable oil.
- Stir fry the scallions and the mushrooms briefly for about a minute.
- Add the remaining ingredients and stir fry until the meat appears done (shrimp turns pink, pork is opaque)
- Add flavouring agents (soy sauce, sugar, salt, and pepper). Mix thoroughly
Making the Bawan
- you have 22 pieces of shrimp, 22 mushroom halves. This is no accident. You will fill each dough piece with one piece of shrimp, one mushroom, and a little bit of bamboo and pork. This mixture is very sticky and maybe easier to work with work with if you hold the bawan on top of a cabbage leaf. It's easier to handle if you wet your fingers constantly.
- Put a circular dollop of dough onto a leaf. Using wet fingers push in the middle a bit for the filling.
- Add the filling (1 shrimp, 1/2 mushroom, etc)
- Put another smaller dollop of dough on top
- Using wet fingers, try to pinch the edges together to form a ball
- Set aside
Cooking the Dumplings
- Steam bawans in a tiered steamer. Line the steamer with cabbage leaves.
- Steam for about 10 minutes.
Making the Sweet Rice Paste Sauce.
- Combine long grain rice flour, water, and sugar in a small sauce pan. Bring to a boil (while stirring!) and then remove from heat.
Garnishing the Bawans
For each bawan, add a bit of soy sauce (about 1 tsp), cover with some sweet white paste sauce, and garnish with cilantro. Sweet chillie sauce, is a good accompaniment.
In : Taiwan
Tags: meat pork seafood shrimp