Ba Wan

Ingredients

• 4 dried shiitake mushrooms – soaked until tender, finely chopped
• 8 ounces pork shoulder – cut into 0.5-inch dice
• 0.5 cup bamboo shoot – finely chopped
• 2 tablespoons fried shallots – crushed
• 3 cloves garlic – 1 minced; 2 grated (for serving garlic slurry)
• 1 tablespoon light soy sauce
• 1 tablespoon rice wine
• 1 teaspoon sugar – for pork marinade
• 0.25 teaspoon white pepper
• 1 teaspoon sesame oil
• 1 tablespoon neutral oil – for stir-frying
• 2 teaspoons neutral oil – for greasing bowls
• 1.5 cups sweet potato starch
• 0.5 cup rice flour
• 0.25 cup cornstarch
• 1.5 cups water – boiling (for dough)
• 0.75 cup water – cold (for dough)
• 0.25 cup soy paste – Taiwanese thick soy sauce, for sauce
• 1.25 cups water – for sauce
• 2 tablespoons sugar – for sauce
• 1 tablespoon rice vinegar – for sauce
• 2 tablespoons water – for garlic slurry
• 0.5 teaspoon sugar – for garlic slurry
• cilantro – chopped (for serving)
• chili sauce – for serving (optional)

Instructions

1. Soak the dried shiitake mushrooms in hot water until tender, 20–30 minutes; drain well and finely chop.
2. In a bowl, combine the diced pork shoulder with light soy sauce, rice wine, the 1 teaspoon sugar (for pork marinade), white pepper, and sesame oil. Toss to coat and let marinate 10 minutes.
3. Heat the 1 tablespoon neutral oil in a skillet over medium-high heat. Add 1 minced garlic clove, then the marinated pork, chopped bamboo shoots, chopped shiitake, and crushed fried shallots. Stir-fry until the pork just loses its pink color, 2–3 minutes. Transfer to a plate to cool.
4. In a large bowl, whisk together the sweet potato starch, rice flour, and cornstarch.
5. Bring the 1.5 cups boiling water (for dough) to a boil in a small pot. While whisking, sprinkle in about 0.5 cup of the flour mixture; cook, stirring, until glossy and thick, 1–2 minutes. Scrape this paste into the bowl with the remaining dry mixture, then gradually stir in the 0.75 cup cold water (for dough) until a smooth, thick, pourable batter forms. Let rest 10 minutes.
6. Make the sauce: In a small saucepan, combine the 1.25 cups water (for sauce), soy paste, the 2 tablespoons sugar (for sauce), and rice vinegar. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly syrupy, 4–6 minutes. Keep warm.
7. Make the garlic slurry: In a small bowl, combine the remaining 2 grated garlic cloves with the 2 tablespoons water (for garlic slurry) and the 0.5 teaspoon sugar (for garlic slurry). Set aside.
8. Lightly grease six small heatproof bowls (4–6 ounce capacity) with the 2 teaspoons neutral oil.
9. Assemble: Spoon about 2 tablespoons batter into each bowl to coat the bottom. Add 2 tablespoons of the cooled pork mixture to the center, then cover with 2–3 tablespoons more batter, smoothing the top and sealing the filling.
10. Steam the bowls over rapidly simmering water until the wrappers turn translucent and feel bouncy yet set, 15–18 minutes. Let rest 5 minutes off heat, then loosen edges with a thin spatula and invert each ba wan onto serving plates.
11. Spoon warm sauce over each dumpling, drizzle with some garlic slurry, and finish with cilantro and chili sauce to taste. Serve immediately while hot and glossy.