Description
A Taiwanese home-cooked dish where flour-water dough is pinched by hand, dropped into boiling water, and eaten with a soup full of pork, seafood, and plenty of vegetables.
Restaurants serving Taiwanese Dough Drop Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- All-purpose flour
- Pork
- Cabbage
- Dried shrimp
- Dried shiitake
- Sesame oil
Instructions
- [Authentic Recipe]
- [Dough] Gradually add water and a little salt to all-purpose flour, kneading until earlobe-firm. Cover with a damp cloth and rest
- mins to develop gluten and chewiness.
- Heat oil in a pot, sauté sliced pork, dried shrimp, dried shiitake, and scallions for aroma.
- Add veg like cabbage and carrots, pour pork bone broth (or water), bring to a boil, and season with soy sauce, white pepper, and salt.
- While the soup boils, pinch the rested dough into thin bite-sized pieces with your fingers, dropping them successively into the pot (the origin of 'Ge Da = lumps').
- Boil for a few minutes until the dough floats and cooks through, finishing with a drizzle of sesame oil.
Learn more Spice, substitutes, tips
Key spices
Dried shrimp and White pepper
Substitutes at Japanese supermarkets
Japanese Suiton flour, Sliced pork
Pairing
Cold Dougan side dishes
Trivia
[For Everyone] A home-cooked dish brought from mainland China (mainly north) post-war. No noodle machine needed; easy to make just by pinching, cemented as a 'mother's taste' to clear fridge veggies. Seafood flavor is also popular.
Eating tips & etiquette
[Unique Eating] Enjoy the contrast between the 'silky' texture of the thin parts and the 'firm' strong chew of the thick parts of the irregularly pinched noodles!
Allergen
Wheat, Pork, Shrimp, Soy, Sesame