Ba-wan is a Taiwanese dumpling of sweet potato starch and rice flour, translucent and gelatinous, usually filled with pork, bamboo shoots and shiitake.

Ba-wan are believed to have been first made in Beidou township, Changhua County, by Fan Wan-chu, as disaster relief food when heavy floods struck the region in 1898. They have since spread to different regions of Taiwan and are found in most night markets. The traditional wrapper was made with sweet potato starch alone. Ba-wan are cooked by steaming first and may then be deep-fried or gently poached in oil.

Where to eat Ba wan in Taipei

The editor picks for Ba wan in Taipei are still in research. Meanwhile, see the Taipei signature-dishes index or the Taipei food guide.

Book food experiences in Taipei

See all 800 food experiences in Taipei

Make it at home

Serves 81 hr 30 minAdvanced

Ingredients

  • Skin: 200g sweet-potato starch, 100g rice flour, 400ml hot water
  • Filling: 300g pork shoulder, diced fine
  • 60g bamboo shoots, diced
  • 30g dried shiitake, soaked and chopped
  • 30ml dark soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 teaspoon five-spice
  • 30g fried shallots
  • Sweet sauce: 60ml ketchup, 30ml miso, 30g sugar, 60ml water, 1 teaspoon cornflour

Method

  1. Make filling: stir-fry pork until browned, add shiitake, bamboo, soy sauce, Shaoxing and five-spice. Cool. Stir in fried shallots.
  2. Make skin: whisk hot water into the starch and rice flour mix until it forms a translucent paste.
  3. Brush oil into 8 small ramekins or dim sum cups. Spread a layer of paste in each, add filling in the centre, cover with more paste.
  4. Steam in a bamboo basket 30 minutes until the skin is translucent.
  5. Make sauce: bring all sauce ingredients to a boil, simmer 2 minutes until thick.
  6. Unmould ba wan, deep-fry briefly in hot oil 30 seconds (or skip and serve straight from the steamer). Glaze with sweet sauce.

Editor tip. The translucent skin is the test; if it turns white it's overcooked, if cloudy the water was too cool. Sweet-potato starch is critical for the skin.

Common allergens: Gluten, Pork.