Bao wan are these killer little dumplings that I love to have whenver we go to Taiwan. I haven’t had these since the celiac diagnosis, but Yingwen and one of our friends came up with this recipe and they are delicious. Here is the recipe.
- 1 cup rice flour
- 7 cups cold water
- 12 oz. potato startch
- 1 lb. chopped, minced, or ground chicken or pork
- gluten-free soy sauce (black bean soy sauce or wheat-free tamari both work fine)
- 1 cup rice wine
- 2 tbsp sugar
- 4 to 6 cloves finely chopped garlic
- 1/2 cup chopped bamboo shoots
- 1/2 cup Shittake mushrooms
- 1/2 cup chopped cilantro
- white pepper to taste
- chili sauce to taste
- cooking oil
- large pot (for boiling)
- large steamer
- mixing bowl
- 12 small bowls approximately 3″ to 4″ in diameter (small rice bowls work great)
Skin: Combine rice flour and water and bring to boil. Let cool until the mixture appears sticky. Mix in potato starch and set aside.
Filling: Combine meat, rice wine, sugar, garlic, bamboo, mushrooms, soy sauce, and rice wine in a mixing bowl and stir fry. Set aside.
Use cooking oil to grease the inside of the rice bowls. Using the rice bowls, wrap the filling inside the skins so that no filling is sticking out. Each bowl should be filled to the top.
Place the bowls in the steamer and steam them for 28 minutes. Let cool, cover with plastic wrap, and then refrigerate for 4 to 6 hours. Bao wan should then be fairly firm to touch.
Reheat them in a microwave or steamer, cover with chili sauce, white pepper, and cilantro to taste, and enjoy!
米粉冷卻後,加入片栗粉（potato starch, not sweet potato starch) 12 oz, 一起攪拌
雞胸切丁塊,罐頭筍. 香菇, 加醬油,酒, 蒜頭,白胡椒。不用炒熟（因要蒸29-30 分）