Ingredients:
Covering
  •  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

Filling
  • 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

Garnishes
  • Cilantro, chopped
  • Soy sauce
  • optional: sweet chillie sauce

Method:
  1. Shell and devein the shrimp, remove heads and tails. 
  2. Soak dried mushrooms in hot water until soft (20 minutes), and cut each one in half

Making the Covering
  1. In a large pot, combine the long grain rice flour, 12 Tbsp of sweet potato flour, and water.
  2. Cook at high heat, stirring continuously
  3. After it has come to a boil, remove from heat and let cool.
  4. Add  450 gm (1 lb) of sweet potato flour and mix thoroughly.  Set aside.

Making the filling
  1. Heat wok at high heat and add the vegetable oil.
  2. Stir fry the scallions and the mushrooms briefly for about a minute.
  3. Add the remaining ingredients and stir fry until the meat appears done (shrimp turns pink, pork is opaque)
  4. Add flavouring agents (soy sauce, sugar, salt, and pepper).  Mix thoroughly

Making the Bawan
  1. 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. 
  2. Put a circular dollop of dough onto a leaf.  Using wet fingers push in the middle a bit for the filling.
  3. Add the filling (1 shrimp, 1/2 mushroom, etc)
  4. Put another smaller dollop of dough on top
  5. Using wet fingers, try to pinch the edges together to form a ball
  6. Set aside

Cooking the Dumplings
  1. Steam bawans in a tiered steamer.   Line the steamer with cabbage leaves.
  2. Steam for about 10 minutes.

Making the Sweet Rice Paste Sauce.
  1. 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.