Ba Wan Taiwanese Meatball

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Ba Wan is a beloved Taiwanese street food featuring a chewy tapioca starch wrapper encasing a savory pork and shiitake filling. Traditionally steamed until glossy and translucent, then served with a tangy-sweet garlic sauce, these pillowy meatballs deliver the perfect contrast of bouncy texture and rich umami. Once you master the simple batter, they become an addictive make-at-home treat.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 17 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 12 gSugar
• 22 gProtein
• 1180 mgSodium
• 420 mgPotassium
• 70 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the tapioca wrapper

• 1 cup (120 g) tapioca starch
• 1/4 cup (35 g) sweet potato starch
• 1 1/4 cups (300 ml) warm water
• 1 tbsp vegetable oil
• 1/2 tsp salt

For the pork filling

• 12 oz (340 g) ground pork
• 4 dried shiitake mushrooms, rehydrated and finely diced
• 1/4 cup canned bamboo shoots, finely diced
• 2 shallots plus 2 garlic cloves, minced
• 1 tbsp soy sauce, 1 tsp sugar, and 1 tsp sesame oil
• 1/2 tsp white pepper and 1/4 tsp five-spice powder

For the garlic sauce

• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 3 tbsp sugar
• 1 cup water
• 2 garlic cloves, minced
• 1 tsp chili paste (optional)
• 2 tbsp tapioca starch mixed with 3 tbsp water

Directions

1. Make the filling: Heat 1 tbsp oil in a skillet over medium heat, sauté shallots, garlic, and shiitake for 2 minutes until fragrant, then add pork and bamboo shoots. Cook 5 minutes, breaking up the meat, then stir in soy sauce, sugar, sesame oil, white pepper, and five-spice. Cook 3 more minutes, transfer to a bowl, and cool completely.
2. Prepare the wrapper batter: Whisk tapioca starch, sweet potato starch, salt, and warm water in a large bowl until completely smooth with no lumps. Stir in vegetable oil and let the batter rest for 15 minutes so the starches fully hydrate.
3. Lightly oil 8 small heatproof bowls, ramekins, or stainless steel cups (about 1/2 cup capacity). Set up a steamer over boiling water.
4. Assemble the ba wan: Pour about 2 tbsp batter into each oiled bowl, swirling to coat the bottom. Place roughly 2 tbsp filling in the center, then top with another 2 tbsp batter to cover the filling completely.
5. Steam the meatballs for 25-30 minutes over steady boiling water, until the wrapper turns glossy and translucent and feels set when touched.
6. Make the sauce while steaming: Combine soy sauce, rice vinegar, sugar, water, garlic, and chili paste in a small saucepan and bring to a simmer. Whisk in the tapioca starch slurry and cook 1-2 minutes until thickened and glossy; keep warm.
7. Optional pan-fry: Cool the steamed ba wan for 5 minutes, then heat 2 tbsp oil in a skillet and pan-fry them for 2-3 minutes per side until lightly golden for a contrasting crisp exterior.
8. To serve, carefully unmold the ba wan onto plates, spoon generously with warm garlic sauce, and garnish with chopped cilantro or garlic chives.

Cook’s Notes

• Tapioca starch is essential for the signature chewy bouncy texture; substituting with cornstarch will not produce the same translucent, elastic wrapper.
• For a perfectly smooth batter, sift the starches before mixing or blend them with the water in a blender to eliminate any lumps.
• Traditional ba wan are molded in small stainless steel cups; ceramic ramekins or silicone muffin molds work as easy substitutes.
• Do not skip the 15-minute batter rest; it allows the starches to fully hydrate so the wrapper sets properly during steaming.
• Leftover ba wan keep refrigerated for up to 3 days and reheat best by pan-frying to restore a lightly crisp exterior.

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