肉圓 Ba-wan, Taiwanese snack food

http://en.wikipedia.org/wiki/Ba-wan

這是前兩天Sophie從Cupertino台南風味小吃買來給我吃的

好像沒有前兩次那麼好吃...皮粉粉的,筍不夠多...


想自己做,翻開食譜,地瓜粉加太白粉~ doesn't sound right...
打電話給妹妹,她給我她芝加哥一個朋友的部落格
這有很詳細的中文做法
http://jinjinsu.pixnet.net/blog/post/94815667-%E8%82%89%E5%9C%93

現學現賣

marinate meat
1.2 lb pork, cut into 1/2 inch cubes
3 Tbsp soy sauce 
1 tsp sugar
3 cloves garlic, minced
1/4 tsp five spice powder
1/4 tsp white pepper
1/2 Tbsp sweet potato starch
refrigerator for at least an hour 

 soak bamboo shoots in water for 20 minutes

chop shiitake mushroom and bamboo shoots 

This is my secret weapon~ fried scallions (small red onions)
從台灣帶來,老媽做的油蔥酥 (homemade from my mom)
recipe: http://caroleasylife.blogspot.com/2014/09/blog-post_9.html

 heat 4 Tbsp oil, stir fry meat, add 2 Tbsp fried scallions, mushroom & bamboo

 The dough
1 cup long grain rice powder
3 cups water
(or 1 cup uncooked long grain rice & 3 cups water blend well)

mix well 

low heat, keep stirring
我邊攪邊看書劍恩仇錄 ^ _ *

It became like thick mashed potato after 8-9  minutes 
let it cool down

 Mick's dinner~ Chili

The sauce
4 Tbsp hoisin sauce 
2 Tbsp ketchup
2 Tbsp miso
2 Tbsp sugar
8 Tbsp water
1 tsp sesame oil
1 Tbsp corn starch
(taste it, add more miso if you want it saltier, add more ketchup or sugar if you prefer sweeter)

 add 2 cups sweet potato starch into rice power mixture, mix well
(about 2-3 minutes)

 the dough

coat bowl with oil, and then spread a thin layer of dough on the bowl
(a hint: oil hands before working with dough)
This is the most work, see note.

put meat filling on dough

cover the meat filling with a thin layer of dough

 steam for 15 minutes

remove from steamer, let it cool to the touch, turn it up side down on a plate or a bowl,
use scissors to cut an "X", add sauce, enjoy it.
皮Q軟,真好吃,我太讚了!!! 
^ _ ^

 This recipe is so good, taste even better than the restaurant bought.

Note

The first time I made these, the dough stuck to everything. It was very difficult to line the bowl with dough and also covering the top. Kitchen was all messed up, dough was everywhere.

Mick had an idea how to handle the dough, so the next day I went out to buy the ingredients for another batch of Ba-wan. It turned out to be very easy. The Ba-wan were a success. I am happy to have conquered the dough, here is how.

Lightly oil the plastic wrap, this prevents the stickiness. Put the ball of dough on it.

Cover it with another piece of oiled plastic, press dough ball to the size you want.

Don't worry if you made too many, they freeze well. After you defrost them, steam them, they taste as good as the first ones you made. 

這個recipe用地瓜粉,下次來試試

http://homeeconomics.pixnet.net/blog/post/66280703