Bah-oân
![]() | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (March 2016) |
![]() | |
Type | Dumpling |
---|---|
Course | Dim sum |
Place of origin | Taiwan |
Main ingredients | Dough (corn starch, sweet potato starch, rice flour), pork, chicken, bamboo shoots, shiitake mushrooms |
Bah-oân | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Traditional Chinese | |||||||||||
Literal meaning | meat circle | ||||||||||
|
Bah-oân (Chinese:
Name
[edit]The term "ba-wan" is a non-standard romanization derived from Taiwanese Hokkien. In the township of Lukang, Changhua County, ba-wan are known as bahhoe (
History
[edit]It is believed that ba-wan were first prepared in the Beidou township of Changhua County by a scribe by the name of Fan Wan-chu (范
Production
[edit]The ba-wan is a disk-shaped translucent dough 6–8 cm (2.4–3.1 in) diameter made of sweet potato starch[3][4] filled with savory stuffing and served with sweet and savory sauce. The stuffing varies widely according to different regions in Taiwan, but usually consists of a mixture of pork, bamboo shoots, and shiitake mushrooms.[5] Changhua-style ba-wan is considered to be the "standard" ba-wan as it is the most famous and most widely imitated of all styles of ba-wan.[citation needed]
The gelatinous dough is made of a combination of corn starch, sweet potato starch, and rice flour, which gives it its chewy, sticky, and gelatinous texture (sometimes described as "Q" in Taiwanese parlance[6]) and a greyish translucent hue. Ba-wan are initially cooked by steaming; however, they may also be served after being deep fried to give them a "skin" or gently poached in oil to heat them without drying them out. Their form makes them relatively easy to pre-make and store. They can be quickly heated again in oil before serving.[2]
See also
[edit]References
[edit]- ^ Han Cheung (5 August 2018). "Taiwan in Time: Deadly waters and their legends". Taipei Times. Retrieved 5 August 2018.
- ^ a b Wei, Clarissa. "The Giant Jiggly Crystal Meatball Is the Ultimate Taiwanese Snack". eater.com. Eater. Retrieved 18 May 2023.
- ^ Behnke, A. (2007). Taiwan in Pictures. Visual Geography (Lerner) Series. Twenty-First Century Books. p. 53. ISBN 978-0-8225-7148-3. Retrieved 5 November 2016.
- ^ Wong, Maggie Hiufu (24 July 2015). "40 Taiwanese foods we can't live without". CNN. Retrieved 5 November 2016.
- ^ "A beginner's guide to Taiwanese food in London: the best restaurants". Evening Standard. 6 May 2015. Retrieved 5 November 2016.
- ^ "For Taiwanese Americans, There's No Better Texture Than Q". KQED. Retrieved 2021-12-15.
林 明德 (2002).彰 化 縣 飲食 文化 (in Chinese). Changhua City: Changhua County Cultural Affairs Bureau. ISBN 9789570101263.