Taiwan beckons the adventurous gourmet with an array of mouthwatering dumplings that come in various tantalizing forms. Whether you prefer them boiled, fried, or steamed, stuffed with succulent pork, shrimp paste, vegetables, or even a flavorful soup, Taiwan’s dumpling diversity knows no bounds. These delightful parcels are often enveloped in a thin skin or dough, but in some cases, they feature glutinous rice, adding an extra layer of texture and taste. Like certain other local foodways — beef noodle soup being the prime example — the popularity of dumplings is a result of two postwar trends: The arrival en masse of refugees from the Chinese mainland skilled at making flour-based dishes and the availability of low-cost US agricultural commodities.
Din Tai Fung’s Legendary Xiaolong Tangbao
Life of Taiwan clients frequently seek to savour the renowned steamed-broth dumplings, known as xiaolong tangbao, at Din Tai Fung. This choice is no accident, as the company’s unwavering commitment to quality and consistency is the stuff of legends. At select branches, like the one in Taipei 101, diners can witness the meticulous craftsmanship behind each serving of this signature dish. Each dumpling boasts 18 expertly handcrafted folds and weighs in at 21 grams, with the filling accounting for 16 grams.
Dumpling making at Din Tai Fung’s Taipei 101 branch
Bafang Yunji: Taiwan’s Hidden Dumpling Gem
Another gem of the Taiwanese dumpling scene, albeit lesser-known to tourists, is Bafang Yunji. With approximately 1,200 outlets scattered across the island, it holds the dual titles of Taiwan’s leading dumpling seller and the most ubiquitous mass-market food brand. The menu, consistent across all branches, offers an enticing array beyond traditional pork-and-leek dumplings, including kimchi- and curry-flavored potstickers, soups, noodles, and fresh vegetables. Bafang Yunji’s success is rooted in word-of-mouth and media acclaim, notably for innovative offerings like its vegetarian-friendly ‘omni-pork’ dumplings.
The Bianshi Experience in Hualien City
In Taiwan, wontons served in soup are often referred to as bianshi, and two beloved bianshi establishments thrive in Hualien City, the gateway to Taroko Gorge. Dai Ji Bianshi is widely recognized, but Yexiang Bianshi keeps its doors open more frequently. At Yexiang, there’s no need for a printed menu, as there’s just a single option: an inviting bowl of clear yet flavourful soup containing chopped spring onions and ten exquisite wontons. Yexiang’s culinary tradition spans over 70 years and boasts some secrets to their success, including using ground pig’s leg for filling, simmering large bones for rich stock, and steering clear of MSG.
Wonton (bianshi) soup in Hualien
Taste Taiwan’s Culinary Treasures with Us
The only challenge you may face at Yexiang is securing a seat before they sell out, often early in the day. However, if you embark on a Taiwan private tour with us, our expert guides will ensure that you can savour every delectable bite on your foodie bucket list. Contact us today to discuss your travel plans for the upcoming year or beyond!