COOKING WITH STEAM S2 E01 | Taiwanese Bawan (Crystal Dumpling)

sweet potato starch

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Arrowroot powder is lower in calories and has a similar texture.

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner and ground turkey is often less expensive.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms provide a similar flavor at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

Mix 3 parts sweet potato starch with 1 part long grain rice flour and add water to make a slurry until it has a cream-like consistency.

Cook the slurry in a double boiler to evaporate the water and make a paste, stirring continuously with a whisk.

Let the paste cool before preparing the filling.

Chop pork, bamboo shoots, and shiitake mushrooms finely.

Heat peanut oil in a wok and stir-fry the pork until it releases water and becomes slightly crispy.

Add shiitake mushrooms and bamboo shoots to the pork and stir to incorporate.

Season the mixture with soy sauce, sugar, and salt, and cook until the water is absorbed and the filling is dry.

Add fried shallots and white pepper to the filling, mix well, and taste for seasoning.

Coat sauce bowls with oil and fill with the starch paste and the pork filling, then steam until cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary