Ba-wan

Step 1: Begin by taking sago rice and adding water to it. Soak it for about 15-20 minutes.

Step 2: Heat oil in a pan. Add bamboo shoots and mushrooms. Let them fry, then add shallot sauce and a bit of salt for seasoning. Set it aside to cool.

Step 3: Take minced pork and add sugar, salt, Chinese five spices, an egg, minced garlic, rice wine, white pepper powder, soy sauce, and potato. Mix the pork (clockwise) until all ingredients are properly combined. Add the fried bamboo shoots and mushrooms. Refrigerate the mixture for approximately 40-60 minutes.

Step 4: Take the soaked sago rice, beat it, and combine it with tapioca to make the wrapping dough. Pour a little oil on your palms. Flatten some of the prepared dough, add some of the meat in the center, and shape it into a ball. Transfer it onto a steamer paper.

Step 5: Allow the roll to steam for about 15-18 minutes, depending on the size of the ball. Remove it from the steamer when the dough turns translucent.

Step 6: Make garlic sauce by combining all the ingredients properly.

Step 7: For the red chili sauce, take all the ingredients (except soy sauce) and add them to a milk pan. Combine and let it cook until the sauce thickens. Turn off the heat and add soy sauce.

Step 8: Split open the top of the dumpling with the help of scissors. Add garlic sauce and red chili sauce on top. Sprinkle some coriander and serve!