Entree: Taiwan – 肉圓 ➤ rouyuan / ba-wan (A translucent starch-based dumpling filled with seasoned pork and vegetables, steamed and often finished by pan-frying and served with a sweet-savory sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 55 min

Ingredients

- 1 cup (140 g) sweet potato starch
- 1/4 cup (30 g) rice flour
- 1 1/2 cups (360 ml) water, divided
- 1 lb (454 g) ground pork
- 1/2 cup (80 g) bamboo shoots, finely diced
- 4 dried shiitake mushrooms, rehydrated and chopped (approx. 25 g dried / 85 g rehydrated)
- 2 shallots, minced (approx. 40 g)
- 2 garlic cloves, minced (approx. 6 g)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (12 g) sugar
- 1/2 tsp (1 g) white pepper
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (3 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil for filling
- 1/2 cup (120 ml) water for sauce
- 3 tbsp (45 ml) soy sauce for sauce
- 3 tbsp (45 g) sugar for sauce
- 2 tbsp (30 ml) rice vinegar for sauce
- 1 tbsp (8 g) sweet potato starch or cornstarch + 2 tbsp (30 ml) water for slurry
- 1/2 cup (120 ml) vegetable oil for shallow frying (optional)
- 2 tbsp (30 g) chopped cilantro or scallions for garnish

Instructions

1. Make the filling: Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté minced shallots and garlic until soft, add chopped rehydrated shiitake and diced bamboo shoots and cook 2 minutes. Add 1 lb (454 g) ground pork, 2 tbsp (30 ml) light soy sauce, 1 tbsp (12 g) sugar, 1/2 tsp (1 g) white pepper, 1 tsp (5 ml) sesame oil, and 1/2 tsp (3 g) salt. Cook until pork is just done and mixture is fairly dry, about 6–8 minutes. Remove from heat and cool.
2. Prepare the dough: In a bowl combine 1 cup (140 g) sweet potato starch and 1/4 cup (30 g) rice flour. Bring 1 1/4 cups (300 ml) of the water to a boil. Stir the hot water into the starch mixture gradually until a thick, smooth batter forms. Add the remaining 1/4 cup (60 ml) water if needed to adjust consistency; the dough should be glossy and slightly elastic.
3. Form dumplings: Wet your hands. Take a golf-ball–to–tennis-ball–sized portion of dough (about 2–3 oz / 55–85 g), flatten into a disk in your palm, place 2–3 tbsp (30–45 g) of the pork filling in the center, then fold and seal into a smooth oval or round dumpling, ensuring no filling is exposed. Repeat until dough or filling is used (makes about 8–10 dumplings).
4. Steam: Arrange dumplings on parchment or lightly oiled tray and steam over boiling water for 12–15 minutes until the dough becomes translucent and glossy.
5. Optional finish (traditional texture): Heat 1/2 cup (120 ml) vegetable oil in a skillet over medium-high heat. Pan-fry steamed dumplings 1–2 minutes per side until light golden and slightly crisp in spots, or deep-fry briefly for a crisper finish. Drain on paper towel.
6. Make the sauce: In a small saucepan combine 1/2 cup (120 ml) water, 3 tbsp (45 ml) soy sauce, 3 tbsp (45 g) sugar, and 2 tbsp (30 ml) rice vinegar. Bring to a simmer and dissolve 1 tbsp (8 g) sweet potato starch (or cornstarch) in 2 tbsp (30 ml) water to form a slurry. Stir slurry into simmering sauce and cook until thickened to a glossy consistency.
7. Serve: Plate 2–3 dumplings per person, spoon sauce over each, and garnish with chopped cilantro or scallions. Enjoy hot.