Description
In Japan, gyoza is mainly 'pan-fried' and eaten as a side dish, but in Taiwan, 'boiling' is standard, eaten as a 'staple food' to enjoy the thick, chewy wrappers.
Restaurants serving Taiwanese Boiled Dumplings
Researching
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
- Minced pork
- Cabbage(or Chives)
- Sesame oil
- Garlic(for sauce)
Instructions
- [Authentic Recipe]
- [Wrapper (Most Important)] Knead all-purpose flour and water (or warm water) firmly to develop gluten to earlobe-firmness. Roll into round wrappers one by one with a rolling pin (make them much thicker than Japanese wrappers).
- [Filling] Knead coarse minced pork with chopped 'Gaolicai (sweet Taiwanese cabbage) or chives', grated ginger, soy sauce, sesame oil, and white pepper (generally, garlic is not put in the filling).
- Wrap filling in the thick wrapper, pressing ends firmly to seal in a half-moon shape (Yuanbao, old Chinese currency shape).
- Boil in plenty of water. When boiling, add 'shock water' a few times; done when dumplings puff up tight and float.
- [Sauce] Eat dipped in a self-mixed sauce of tabletop 'soy sauce, vinegar, sesame oil, grated garlic, chili oil'.
Learn more Spice, substitutes, tips
Key spices
Sesame oil and Raw garlic aroma
Substitutes at Japanese supermarkets
Store-bought thick gyoza wrappers (for boiling)
Pairing
Hot and Sour Soup or Corn soup
Trivia
[For Everyone] In Taiwan, 'gyoza' defaults to boiled dumplings. Because the skin is thick, the correct way is not eating them as a side for rice, but filling up on dumplings alone. 'Boiled dumplings and Hot & Sour Soup' is a golden set carved into Taiwanese DNA.
Eating tips & etiquette
[Unique Eating] Taiwanese order massively by '10s (or singles)'. Dip heavily into a small plate of 'vinegar soy sauce covered in garlic and chili oil', shoveling them in as a staple meal!
Allergen
Wheat, Pork, Soy, Sesame