Taiwanese meatball (ba wan): steamed gelatinous dumpling My husband loves these meatballs, but I still think they're an acquired taste. They have a savory filling (usually of pork, bamboo, and mushrooms) that's wrapped in a steamed outer shell. Unlike the firm texture of wonton skins, the outer covering yields a gooey texture (because it's made from sweet potato and rice flour). Think: mochi, but with a saltier inside. The meatballs are quite big, larger than their Italian counterparts, … [Read more...]